September 17, 2012 By Leanne Vogel December 21, 2018
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:
The cause is not lost just yet!
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.
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.