5 minute Blueberry Quinoa Flake Bake with Lemon Cream

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


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


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.

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Nutrition Information Per Serving

  • Calories: 437
  • Calories from Fat: 142
  • Total Fat: 15.8
  • 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