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5 minute Blueberry Quinoa Flake Bake with Lemon Cream

by August 15, 2014

5 minute breakfast cake made with just 5 (simple) ingredients.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

1

Ingredients

Blueberry Quinoa Flake Bake
  • ¼ cup unsweetened apple sauce
  • 1 egg  – see note
  • ½ cup quinoa flakes
  • ½ teaspoon ground cinnamon
  • ½ cup fresh or frozen blueberries
Lemon Cream

Instructions

Blueberry Quinoa Flake Bake
  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 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!
  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 lemon cream. Or, serve in the dish as I did with this version.
Lemon Cream
  1. Place all ingredients in a small blender and blend until smooth.

Nutrition Information Per Serving

Calories:

437

Calories from Fat:

142.2

Total Fat:

15.8 g

Saturated Fat:

3 g

Cholesterol:

164 mg

Sodium:

71 mg

Carbs:

61 g

Dietary Fiber:

7.4 g

Net Carbs:

53.6 g

Sugars:

18.5 g

Protein:

15.4 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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