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Oat and Quinoa Breakfast Cake

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Oat and Quinoa Breakfast Cake

Directions

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Ingredients :

  • 1 cup almond flour
  • 1 tablespoon coconut oil
  • 2 tablespoons cold water
  • or as needed
  • 3 eggs
  • 2 cups vanilla soy milk
  • 1 cup milk
  • ⅔ cup maple syrup
  • ⅓ cup hemp powder
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 apples
  • peeled and diced
  • 1 ½ cups rolled oats
  • divided
  • 1 cup uncooked quinoa
  • ⅓ cup chopped pecans
  • ¼ cup raisins
  • ¼ cup flax seeds
  • 1 banana
  • thinly sliced
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
  • Mix almond flour and coconut oil together in a bowl. Add enough water to form a thick dough. Press into the bottom of the baking dish to form a crust.
  • Beat eggs in a large bowl until smooth. Add soy milk, milk, maple syrup, hemp powder, cinnamon, and nutmeg; beat until combined. Stir apples, 1 1/4 cup oats, quinoa, pecans, raisins, and flax seeds into the batter.
  • Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup oats on top.
  • Bake in the preheated oven until cake is mostly set but retains some moisture, about 1 hour. Let cool to room temperature, about 30 minutes. Cover and chill before serving.
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