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Quinoa Breakfast Cake

Protein-Packed Quinoa Breakfast Cake for Healthy Mornings

Enjoy a delicious Quinoa Breakfast Cake packed with protein and flavor, perfect for healthy mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: Gluten-Free
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cooked Quinoa Rinse well before cooking
  • 2 medium Bananas Overripe for maximum sweetness
  • 2 large Eggs Can substitute with flax eggs for vegan option
  • 1/4 cup Honey Or maple syrup for vegan
  • 2 teaspoons Vanilla Extract Use pure extract for best flavor
For the Crunch
  • 1/2 cup Nuts (e.g., walnuts, almonds) Can substitute seeds if avoiding nuts

Equipment

  • Oven
  • Mixing bowl
  • Baking Dish

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. Mash two ripe bananas in a bowl, then mix in the eggs, honey, and vanilla extract.
  3. In a separate bowl, combine cooled cooked quinoa and chopped nuts.
  4. Add the wet mixture to the dry mixture and stir gently until just combined.
  5. Pour the batter into the greased baking dish and spread evenly.
  6. Bake for 30 to 35 minutes until golden brown and a toothpick comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

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