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1
Preheat oven to 350 degrees F and spray a pie plate with cooking spray.
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2
Set aside.
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3
To prepare the quinoa, combine the regular and vanilla almond milk into a large pot over high heat and bring to a boil.
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4
Stir in the raw quinoa, honey, cinnamon and salt.
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5
Cover and turn the heat down to low.
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6
Cook the quinoa until all the milk is absorbed and the quinoa is creamy, 25-30 minutes.
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7
While the quinoa cooks, its time to prepare the date filling.
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8
Heat a medium saucepan over high heat and add in the chopped dates, water and coconut sugar.
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9
Bring the mixture a boil and then turn down the heat to low and simmer until all the water is absorbed and the mixture is thick and broken down, about 15 minutes.
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10
Mash the date mixture with a fork until it is smooth.
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11
Set aside.
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12
To make the topping, combine the coconut sugar, almond flour, slivered almonds and cinnamon in a small bowl.
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13
Stir in the coconut oil and stir until it is evenly distributed and the mixture is crumble.
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14
Set aside.
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15
Once the quinoa is fully cooked, transfer it into a large bowl.
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16
Add in the eggs and 1/2 cup of water.
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17
Mix well.
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18
Your quinoa should be a little bit soupy.
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19
Pour half the quinoa into the prepared pie plate.
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20
Drop the date filling over top of the quinoa in spoonfuls, gently swirling around with the back of the spoon until it is evenly distributed.
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21
Pour the remaining quinoa over top of the date mixture.
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22
Cover the top with the slices of the banana, gently pressing each slice down slightly into the quinoa.
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23
Sprinkle all the streusel topping over the bananas until they are all covered up.
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24
Bake until the eggs feel set and not jiggly, about 35 minutes.
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25
Let the mixture cool so that it can set completely before slicing.
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26
Devour!
