5 Minute Blueberry Quinoa Flake Bake with Lemon Cream
September 17, 2012 by
Leanne VogelMarch 29, 2017
There are berries everywhere here in Montreal! The strawberries are tiny and juicy, the raspberries aren’t too tart, and the blueberries have such an amazing flavor! If there’s one thing I don’t miss about living in Alberta, it’s the lack of fresh, flavorful produce. Plus, I could buy a couple of pints of blueberries and they’d still be cheaper than a bell pepper. Since when is buying fruit cheaper than vegetables?! Quebec has their produce priorities straight, that’s for sure.
With Fall just around the corner, I know my new-found obsession with berries can’t last much longer, but today we’re forgetting all about it and feasting on a blueberry breakfast cake made up of us 5 ingredients, 4 ingredients if you opt for the vegan version of the recipe.
One of the 5 ingredients in this recipe is quinoa flakes, tiny seeds of quinoa that have been squished down into a flake. Quinoa flakes are the way of the (gluten-free) future, I’m telling you. They can be hard to find depending on where you live but they’re worth the search!
I’m happy that I bulked up my stash before we moved because finding quinoa flakes in Montreal is proving to be difficult. I may have to resort to buying them online if I can’t find a place locally that sells them. If that’s not a possibility, it looks like there are a bunch of places to purchase gourmet foods online, including quinoa, and that deliver to Canada:
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.
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!
Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
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.
Place all ingredients in a small blender and blend until smooth.
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.
The great thing about quinoa flake bakes is that they’re easy to assemble with just 2 minutes of prep time, call for ingredients that practically everyone would have in their pantry, and are so versatile! I’ll never stop eating them, ever.
Begin your cake by mixing the apple sauce and egg together in a bowl. You can do all the mixing in the bowl you intend to cook it in, but for the purpose of making a blog-worthy photo, I opted to mix everything in a separate bowl. More dishes, prettier result.
Add the quinoa flakes and cinnamon, then stir it up.
Mix in the blueberries, then transfer to a microwave or oven safe bowl depending on how you’ve chosen to do things.
I like recommending microwave preparation for those on the go and in need of a quick recipe. Is it ideal? No. Is it better than stopping at the convenience store for a coffee and a doughnut because that’s all you had time for? Heck ya.
While your cake is baking away, microwave or otherwise, you’ll have just enough time to prepare your lemon cream topping!
Add all of the ingredients to the small bowl of your processor, blender, or magic bullet (a magic bullet works great for small recipes like this), and have at ‘er.
Top your warm breakfast cake with the lemon cream, and enjoy!
And enjoy I did.
Despite Kevin’s interest in splitting the cake 50/50, he thought that the baked blueberries looked like raisins so I got to enjoy the whole cake to myself. Mwahaha. I love his aversion to dried fruit. Works in my favor all the time ;)
On Sunday, after I’d spent the morning in the kitchen experimenting with vegan and gluten-free pumpkin recipes, Kevin and I decided to get out of the house and find a large mass of water to take the dogs to, the next best thing to the Rockies.
The original plan was to make our way to Lachine rapids, but we ended up in Lachine itself (darn GPS). Instead of backtracking, we just made the best of the situation with a walk along Banc de Châteauguay, visit to Bulk Barn, and a stroll through another fresh market. It’s exactly what we needed.