5 Minute Blueberry Quinoa Flake Bake with Lemon Cream

 5 Minute Blueberry Quinoa Flake Bake with Lemon Cream

 

 5 minute breakfast cake made with just 5 (simple) ingredients.

 

 

Author: Leanne Vogel

Allergen info: Vegan (option), Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free

Prep time:  2 mins

Cook time:  3 mins

Total time:  5 mins

Yield: 1 serving

 

Ingredients

Blueberry Quinoa Flake Bake

• ¼ cup unsweetened apple sauce
• 1 egg *see note
• ½ cup quinoa flakes
• ½ teaspoon ground cinnamon
• ½ cup fresh or frozen blueberries

Lemon Cream

• 2 tablespoons cashews, soaked for a couple of minutes to soften
• 1 teaspoon coconut nectar
• 1 tablespoon fresh lemon juice
• zest from ½ lemon
• ½ teaspoon alcohol-free gluten-free vanilla extract

Directions

Blueberry Quinoa Flake Bake

1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
2. Microwave option: Place in the microwave and cook for 3 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a chocolate Frisbee!
3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
4. Allow to rest for 1 minute before tipping over onto a plate and smothering with lemon cream. Or, serve in the dish as I did with this version.

Lemon Cream

1. Place all ingredients in a small blender and blend until smooth.

*Notes

Feel free to use ¼ cup egg whites instead of 1 egg. To keep vegan, use and additional ¼ cup apple sauce and cook for a slightly longer period. If you’re not sensitive to oats, and can’t get your paws on any quinoa flakes, quick oats will work well for this recipe, too. 

 

To read more on this recipe or to see more photos and the Nutritional Information, just click on this link.