Healthy Quinoa Banana cake- wheat free, dairy free, sugar free

by | Oct 12, 2014 | Breakfast, Food, Food as Medicine, Recipes, Sweets | 0 comments

Yesterday, on a lazy Sunday Spring afternoon I whipped up a delicious quinoa banana cake. Quinoa flour makes a great base to a slice or cake as it is light and moist with a mild nutty taste. I also used some oat bran and together these helped to create a high protein, high fibre cake that is packed with nutrition. My initial aim was to create a ‘breakfast cake’ but really this also makes a yummy snack that will provide balanced blood sugar levels and sustain you between meals. Kids will even love it! I topped it with seeds and almond flakes for a little crunch and its just sweet enough with the banana and some rice syrup. It is also very quick to make and will last in the fridge for up to 5 days. You can swap the oat bran for almond meal if you want a gluten free option

Healthy Quinoa Banana Cake- Wheat free, dairy free, sugar free

1 cup quinoa flour

1/2 cup oat bran

1 tsp ground cinnamon

2 eggs

2 tablespoons rice syrup

1/4 cup melted coconut oil

2-3 mashed bananas (depending on how bananary you want it!)

Mixed nuts and seeds, to top



In a bowl, mix the flour, oat bran and cinnamon until well combined. In a separate bowl, mix the wet ingredients- mashed banana, coconut oil, rice syrup, eggs. Pour the wet ingredients into the dry ingredients and mix well. Pour the mixture into a paper-lined or well greased (use coconut oil) slice tin, so that it is thin and evenly spread. Top with your choice of mixed seeds and nuts- I used flaked almonds, sunflower seeds and sesame seeds. Use the end of a spoon to gently press the nuts/seeds into the cake. Bake for 25-30mins on 180 degrees or until cooked through. Allow to cool before cutting. Store in the fridge

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