Toasted Quinoa Cake
Serves: 8
Cost CuttingGluten FreeVegan Friendly
This cake is plant-based, refined-sugar free and offers a variety of essential fat sources, making it a healthy treat for the whole family.
Ingredients:
100g buckwheat rolled flakes (or oat flakes)100g quinoa
25g chia
2 tbsp ground flaxseed
1 tsp cinnamon
pinch of sea salt
100g banana, mashed
50g coconut nectar
50g almond butter
50g almonds, roughly chopped
1/2 tsp vanilla extract
method:
- Preheat the oven to 180C/360F/Gas 4 and line a round baking tin with parchment paper.
- In a large bowl, mix the dry ingredients: buckwheat flakes, quinoa, chia, flaxseeds, cinnamon and salt. Stir in the banana, coconut nectar, nut butter, nuts and vanilla extract and mix well.
- Scoop into the baking tin and press down firmly to form cake shape. Cook for 15-20 minutes or until golden. Allow to cool completely before slicing it.
- Spread some nut butter on top and use any fruit of your choice as a topping.
This recipe is by CNM Natural Chef Student Asmaa Lahlou. Click here if you’d like to know more about training to become a CNM Natural Chef. CNM is the College of Naturopathic Medicine, training students in a wide range of natural therapies. naturopathy-uk.com
