Toasted Quinoa Cake

Serves: 8

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.

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.

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