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Toasted Quinoa Cake

Servings: 8 people


  • 100 g buckwheat rolled flakes (or oat flakes)
  • 100 g quinoa (uncooked)
  • 25 g chia
  • 2 tbsp ground flaxseed
  • 1 tsp cinnamon
  • pinch of sea salt
  • 100 g medium mashed banana
  • 50 g coconut nectar
  • 50 g almond butter
  • 50 g roughly chopped almonds
  • 1/2 tsp vanilla extract


  • Preheat the oven to 180C and line a round baking tin with parchment paper (mine is 20cm in diameter)
  • In a large bowl, mix the dry ingredients: buckwheat flakes, quinoa, chia, flaxseeds, cinnamon and salt.
  • Next stir in the banana, sweetener, nut butter, nuts and vanilla extract. Mix well.
  • Scoop into the baking tin and press down firmly to form cake shape. Cook 15 to 20min 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.