Snickerdoodle Quinoa Flake Bake

July 20, 2011 by Leanne Vogel August 31, 2017

A snickerdoodle inspired breakfast cake that’s high in protein and fiber.

Ingredients

Dry

• 1/4 cup quinoa flakes
• 1 tablespoon + 2 teaspoon coconut flour
• 1 tablespoon coconut sugar
• 1/4 teaspoon baking soda
• 1/8 teaspoon Himalayan rock salt

Wet

• 2 large eggs, at room temperature
• 1 tablespoon non-dairy milk
• 1 tablespoon extra virgin coconut oil
• 1 teaspoon pure vanilla extract

Topping

• 1 teaspoon coconut sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients except cinnamon sugar topping in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork. Sprinkle cinnamon sugar over top.
2. Microwave option: Place in the microwave and cook on level 6 power for 3-4 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 your favorite toppings.

Nutrition Information Per Serving