I’ve been on a bit of an organic blueberry kick lately! It seems that somehow I’m always throwing blueberries into my baking these days! These antioxidant rich berries have so many health benefits so I feel good about incorporating them into my baked goods. They also help to boost your immune system which is especially important to me during these wretched winter months. [insert rant] … Yes I HATE WINTER with a bloody passion! Stupid cold never-ending months of torture!
Ok I’m done now. 🙂
As I was saying blueberries have many health benefits such as aiding in heart health, brain function, helps reduce belly fat, helps with constipation and digestion and they are known for being natures anti-depressant!
This recipe is super easy as are all my recipes. I’m a mom of three and I don’t have the time to make fussy recipes! I’m also a strong believer in the fact that less is more when preparing food! This blueberry quinoa cake is also great for breakfast despite the fact that I’m calling it “cake”. Another added bonus is that it is flour free, so our waistlines are thanking us!
BLUEBERRY QUINOA CAKE
- 1 1/2 cup organic blueberries
- 1 cup quinoa flakes
- 1 cup almond or soy milk
- 1 heaping TBSP of cinnamon
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup or agave
- 3 heaping TBSP of ground flax seeds (flaxmeal)
- handful of chopped nuts of choice or raw pumpkin seeds
- In a medium-sized baking dish combine quinoa flakes and cinnamon
- Add the flaxmeal and blueberries, mix
- Next add the melted coconut oil and the maple syrup or agave. Combine well.
- Throw in a handful of chopped nuts or my favourite raw pumpkin seeds
- Add the milk and give it one last mix to combine all the ingredients well.
*Pop it into the oven at 350 F for 35-40 minutes. Let it cool for a while so it can set properly and you can slice it up.
NOTE: If you want your cake to take on more of a bright purple colour instead of having all the blueberries in tact like mine in the pictures you can give it a mix at the 20 minutes mark. The blueberries will be super soft and will release their beautiful bright colour into your cake. I’ve made it both ways and either way it’s yummy!
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