Baked Quinoa Flax Cake

This Baked Quinoa Flax Cake is the answer for anyone looking for a grain free alternative to traditional baked oatmeal. Made from quinoa flakes, coconut milk, yogurt, and egg whites, and subtly flavored with coconut oil and cinnamon, it’s a warming way to begin a winter’s day that takes just five minutes to prepare before you put it in the oven to bake while you get ready for your day.

 

This Baked Quinoa Flax Cake is the perfect grain free alternative to traditional baked oatmeal.

 

 

I absolutely adore my oatmeal cakes, and I’ve shared many recipes here on the blog. From Blueberry Muffin to Pumpkin Spice and Apple Cinnamon to Cookie Dough, oatmeal cakes are a staple winter breakfast for a gluten free girl. Or at least they were, until this winter arrived and I had been instructed to limit grains. First, I had to figure out what counted as a grain. A simple task for Paleo friends, or so I thought, but apparently there’s a lot of debate about quinoa. According to my understanding, it’s a seed, and it’s perfectly acceptable for a grain free way of eating. 

 

This Baked Quinoa Flax Cake is the perfect grain free alternative to traditional baked oatmeal.

 

 

It also happens to be sold in regular form as well as in flakes that create a hot cereal. I didn’t know about that second part until a few weeks ago, even though I’ve been cooking and eating regular quinoa for years! When I bought my first box and opened it, I saw the flakes were much smaller than rolled oats, but thought they might work in a similar style of breakfast cake. I’m happy to say, after some trial and error, that my hunch was correct.

 

 

Baked Quinoa Flax Cake

 

 

As you’ll see in the photos, the quinoa flakes create a cake of slightly different consistency to oats, since they actually “uncurl” as quinoa typically does. But that makes for quite a sturdy cake, when mixed with the other ingredients, and it’s a dairy free and nut free cake as well. You can use any of the flavor combinations from my baked oatmeal recipes to whip one up and see for yourself!

 

 

Baked Quinoa Flax Cake
 
Recipe Type: Breakfast
Cuisine: Grain Free, Gluten Free, Dairy Free
Author: Alyssa
Prep time:
Cook time:
Total time:
Serves: 1 cake
A grain free alternative to typical baked oatmeal, this baked quinoa flax cake is the perfect warming start to a winter’s day.
Ingredients
  • 1/2 cup quinoa flakes
  • 1/4 cup yogurt*
  • 1/4 cup coconut milk
  • 1/4 cup applesauce or mashed banana
  • 1 egg white
  • 1 Tbsp golden ground flaxseed meal
  • 1 tsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • Additional oil or cooking spray for ramekin
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine dry ingredients, then add in wet and mix well.
  3. Pour into greased ramekin and bake at 375 degrees for 20 minutes, then set to low broil for 2-3 minutes.
  4. Let cool and enjoy!
Serving size: 1 cake
Notes
*You can use any kind of yogurt – regular dairy, coconut milk, goat’s milk, anything!

 

 

 

 

 

Have you ever tried quinoa flakes?

 

Do you try to find alternatives for different dietary restrictions?

 

Favorite grain free baked good?

 

 

 

 

 

 

© 2016 Renaissance Runner Girl. All rights reserved.

7 thoughts on “Baked Quinoa Flax Cake

  1. This looks yummy! I think these will be great with a few pieces of fruit or chocolate chips mixed in. Can you freeze and reheat these? I’m still on the hunt for a few breakfast ideas that can be prepped on the weekend…
    Thanks 🙂

    Like

  2. Pingback: WIAW #48: Behind the Instagram | Renaissance Runner Girl

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