Double Chocolate Crunch Quinoa Flake Bake
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 1 breakfast bake
Double chocolate cake with almonds, chia seeds, and held together by avocado puree + flax eggs. Inspired by my apple quinoa and strawberry quinoa flake bakes
  • ½ cup quinoa flakes
  • ¼ cup fresh avocado, mashed
  • 1 flax egg [1 tablespoon freshly ground flax + 3 tablespoon water]
  • 8 almonds, smashed
  • 1 tablespoon coconut sugar [optional – it’s great without it!]
  • 1 tablespoon cacao powder
  • 1 tablespoon of chia seeds
  • handful of chocolate chunks [you can try making your own too! Recipe below]
  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 3½ 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 chocolate 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.
Recipe by Healthful Pursuit at