Toasted Quinoa Cake
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
- 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