These quinoa pops can be made with marshmallow ears and chocolate chip eyes, or apricot ears and currant eyes for a healthier version. Easily multiply the ingredients to make as many pops as you please.
1 small unpeeled banana
1 tbsp quinoa flakes
1 tbsp unsweetened or flaked coconut
1 tbsp plus 1 tsp smooth natural peanut butter
1 large dried apricot, halved crosswise
3 dried currants
Cut 1 in. from the stem end of the banana. Insert a lollipop stick into cut end, pushing it in 2 to 3 in. (If desired, insert the stick into the underside of the banana.) Remove banana peel, cover banana with plastic wrap and freeze until firm, 3 to 4 hours.
Meanwhile, preheat the oven to 350F. Spread the quinoa flakes and coconut on a baking sheet and bake until fragrant and toasted, about 5 min. Set aside to cool.
Remove plastic wrap from the frozen banana and spread 1 tbsp of the peanut butter over the banana. Place the quinoa-coconut mixture on a plate. Roll the banana in the flakes, making sure to cover the entire banana.
Using the remaining 1 tsp peanut butter as glue, attach the apricot halves for ears and currants for eyes and nose. Serve these pops immediately.
Calories 250, Protein 7g, Carbohydrates 34g, Fat 12g, Fibre 5g, Sodium 180mg.
Recipe from Quinoa Revolution: 150 Healthy, Great-Tasting Recipes by Patricia Green & Carolyn Hemming. Copyright © Patricia Green and Carolyn Hemming, 2012. Reprinted by permission of Penguin Group (Canada) Inc, a division of Pearson Canada Inc.
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