Peaches And Cream Breakfast Quinoa Cup Food

PRESSURE COOKER PEACHES AND CREAM BREAKFAST QUINOA

Steps:

• In a 4- qt. electric or stove-top pressure cooker combine the first 6 ingredients (through salt). Lock lid in place. Set an electric cooker on high pressure 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 1 minute. Remove from heat. Let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
• Stir in cream. If desired, sprinkle servings with pecans and drizzle with honey and additional cream.

PEACHES AND CREAM BREAKFAST CAKE

Steps:

• Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
• Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
• Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
• Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
• Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
• Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.

PEACHES AND CREAM BREAKFAST QUINOA CUP

Steps:

• In large saucepan, bring 1 cup (250 mL) water, almond milk, cinnamon and salt to boil over medium-high heat.
• Stir in quinoa and fruit spread. Reduce heat to low; cover and simmer, stirring occasionally, for about 15 minutes or until liquid is absorbed and quinoa is tender. Divide among 4 bowls.
• Topping: Top each bowl with sliced peaches, yogurt and fruit spread. Sprinkle with almonds.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

CRUNCHY PEACHES AND CREAM QUINOA

Steps:

• Combine all ingredients in saucepan over medium high heat.
• Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes.
• Remove from heat and allow to sit for an additional 15 minutes.
• Top with toasted pecans and serve.