Sweet pear and coconut quinoa, caramel nut butter and fresh pears

Jacqueline Alwill

Brown Paper Nutrition

Kicking the day off with a fibre fuelled, nutrient dense brekky like this one sets you up for the day with good energy, helps to stabilise your appetite throughout thanks to the presence of both soluble and insoluble fibre, plant protein and healthy fats, and is easily digested. The brekky is a cracking way to help feed all the wonderful good bacteria in the gut and keep things moving down there too! It’s one of my favourites!

 

Sweet pear and coconut quinoa, caramel nut butter and fresh Beurre Bosc

Serves 2
Gluten free : Dairy Free : Vegan

Sweet pear and coconut quinoa:

1 medium (380g) Beurre Bosc Pear, cored and cut into 2cm pieces 1/2 teaspoon ground cinnamon
1/2 cup (88g) quinoa, rinsed
1/4 cup coconut milk

Nut butter caramel:

2 tablespoons almond butter (or nut butter of choice) 1 tablespoon coconut milk
2 teaspoons maple syrup

To serve:

1/2 – 1 Packham Pear, cored and sliced Toasted nuts or 2 tablespoons granola

To make the sweet pear and coconut quinoa, place Beurre Bosc Pear pieces into a small saucepan, add 1/2 cup (125ml) water and cinnamon, cover with lid and place on medium heat for 15 minutes, stirring once throughout. Add quinoa and another 1/2 cup (125ml) water, stir, then cover with lid and place back on heat to cook on low to medium heat for 15 minutes, stirring once throughout. Remove from heat, add coconut milk, stir gently then set aside keeping covered. Make the nut butter caramel by whisking together all ingredients in a bowl. To serve, divide the caramel between two bowls and spread evenly over the base or sides, add the cooked sweet pear and coconut quinoa, sliced fresh Packham Pear and sprinkle with additional toasted nuts or granola.

+ This is a partnered post with Australian Pears, all thoughts and opinions expressed are the authors own.