5 minute Blueberry Quinoa Flake Bake with Lemon Cream

September 24, 2012 by Leanne Vogel August 15, 2014

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

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

Instructions

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 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.

Nutrition Information Per Serving