Ingredients
Scale
- FOR THE BALSAMIC STRAWBERRIES
- 6 pitted medjool dates
- 1/2 cup + 2 tbsps water
- 1 lb strawberries (I used frozen)
- 2 tbsps balsamic vinegar
- 1 tsp vanilla extract (optional)
- FOR THE QUINOA CRUNCH
- 1/2 cup rolled oats
- 1/4 cup uncooked quinoa
- 2 tbsps liquid sweetener (bee free honee, coconut nectar, maple syrup, etc.)
- FOR SERVING
- 6 bananas (2 per person, or more if you want)
Instructions
- FOR THE BALSAMIC STRAWBERRIES: Preheat the oven to 375F.
- Blend the dates, water, and vanilla extract (if using) on high to make a date paste.
- Mix together the strawberries, vinegar, and dates paste in a large bowl.
- Spread into a shallow baking dish lined with parchment paper.
- Bake for 30 minutes at 375F.
- FOR THE QUINOA CRUNCH: Mix together all the ingredients with a fork until clumpy.
- Spread on a lined baking sheet and bake for 10 minutes at 375F.
- Let it cool, then break apart.
- TO SERVE: Slice the bananas. Layer them in bowls. Spoon the balsamic strawberries over the bananas. Top with the quinoa crunch.
Notes
Balsamic strawberries recipes inspired by UnconventionalBaker.com