Quinoa Banana Breakfast Cake

   With an abundance of quinoa flour now in the pantry, I decided to dive right in and test out some recipes. This one became my favorite at first bite. 

^This cake has a beautiful yellow color, almost as if turmeric
was added!

   This lovely little cake is great for breakfast as it packs in 4g of protein just on its own. Top with almond butter and bananas for a nice rounded breakfast. 

The flour keeps the cake quite moist and tender with a medium to fine crumb. The banana gives a sweet yet subtle flavor that is a great accompaniment to any topping.   With no added sugar, gluten free, and vegan, you will feel completely guiltless as you dig in ;)

Quinoa Banana Breakfast Cake

Makes 4 small cake

Prep time: 10 Minutes

Baking time: ~12-20 Minutes

Ingredients:

Dry

   1 C. Quinoa Flour

   3/4 Tsp. Baking Soda

   A pinch of salt

Wet

   1 C. Almond Milk

   2 Tsp. Apple Cider Vinegar

   1 Medium-large Very Ripe Banana

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Line your pans with parchment  (I lined my pans with tin foil and left extra hanging over the side. That way as soon as the were done cooling I could just wrap the extra tin foil over the top and save for an easy-to-grab, on-the-go, individually wrapped snack.)

2 Add the almond milk and the banana into a blender. Blend until smooth then add the apple cider vinegar. Stir and let sit for a few minutes.

3. Mix the dry ingredients.

4. Add the banana milk mixture to the dry ingredients and incorporate. The mixture should look bubbly.

5. Pour into your pan of choice and bake until a toothpick comes out clean.*

6. Once cool, the cakes can be stored at room temperature or in the fridge.

*I used 4'' tart pans so that I could have individual cakes for snacking or breakfast. Feel free to use any size pan you would like. Its a pretty hearty cake and won't over bake easily. The toothpick test works perfectly to test the readiness of the cake. 

Does anyone else like eating cake with a spoon?

Enjoy!