Oat and Quinoa Breakfast Cake recipe
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Ingredients
- 1 cup almond flour 1 tablespoon coconut oil 2 tablespoons cold water, or as needed 3 eggs 2 cups vanilla soy milk 1 cup milk ⅔ cup maple syrup ⅓ cup hemp powder 1 tablespoon ground cinnamon ¼ teaspoon ground nutmeg 2 apples, peeled and diced 1 ½ cups rolled oats, divided 1 cup uncooked quinoa ⅓ cup chopped pecans ¼ cup raisins ¼ cup flax seeds 1 banana, thinly sliced
Nutrition Info
- 407.2 caloriescarbohydrate: 52.5 gcholesterol: 57.8 mgfat: 17.2 gfiber: 7.7 gprotein: 14.1 gsaturatedFat: 3.2 gservingSize: -sodium: 60.2 mgsugar: 22.8 gtransFat: : -unsaturatedFat: : -
Directions Oat and Quinoa Breakfast Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Mix almond flour and coconut oil together in a bowl. Add enough water to form a thick dough. Press into the bottom of the baking dish to form a crust.
Beat eggs in a large bowl until smooth. Add soy milk, milk, maple syrup, hemp powder, cinnamon, and nutmeg, beat until combined. Stir apples, 1 1/4 cup oats, quinoa, pecans, raisins, and flax seeds into the batter.
Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup oats on top.
Bake in the preheated oven until cake is mostly set but retains some moisture, about 1 hour. Let cool to room temperature, about 30 minutes. Cover and chill before serving.