Ingredients
- 2 cups almond meal.
- 3/4 cups brown rice flour.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon vanilla powder.
- 1 teaspoon baking powder.
- 1/2 teaspoon sea salt.
- 2 eggs, whisked.
- 1/4 cup coconut oil.
- 1 1/2 tablespoon rice malt syrup.
- 1 lemon, juice and zest.
- 1 cup Cooked Quinoa.
- 1 cup grated carrot (about 1 small carrot worth).
- 1 cup (125g) fresh blueberries (see note).
- full-fat natural yoghurt, to serve.
Directions
- 1. Line a 4.5 litre slow-cooker insert with baking paper so that it reaches quite high up the side of the pot.
2. Add almond meal, brown rice flour, cinnamon, vanilla, baking powder and sea salt to a large mixing bowl. Combine together and remove the lumps.
3. In a separate bowl, whisk together the eggs, coconut oil, rice malt syrup, lemon juice and zest. Stir through Cooked Quinoa and grated carrot. Pour wet mixture into dry mixture and stir together with a wooden spoon until a smooth batter forms. Add in blueberries and stir through.
4. Place mixture into the slow-cooker insert and smooth out the top. Cover and cook on low for 4 hours or high for 2. Check the cake by inserting a toothpick into the centre - it should come out clean. If not, continue cooking on high with the lid off.
5. Once cooked, remove cake with baking paper from the slow cooker, allow to cool slightly before slicing to serve. This cake tastes great with a big dollop of yoghurt.
Note
Blueberries not in season? You can use frozen, but make sure they are defrosted before using. Alternatively, use another fruit. Peach, nectarine or strawberries will work great in this dump cake.
Don't have an slow cooker? Cook as you would a regular cake in a 180ºC/350ºF/Gas Mark 4 oven for 35-40 minutes.
This Dump ‘n’ Run Blueberry + Carrot Breakfast Cake is made in a slow-cooker, there’s veg, it’s gluten-free, dairy-free, low in fructose, and yep… there’s quinoa in there as well. *eye roll* we’re so virtuous, it makes us cringe, too!
Ingredients
- 2 cups almond meal.
- 3/4 cups brown rice flour.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon vanilla powder.
- 1 teaspoon baking powder.
- 1/2 teaspoon sea salt.
- 2 eggs, whisked.
- 1/4 cup coconut oil.
- 1 1/2 tablespoon rice malt syrup.
- 1 lemon, juice and zest.
- 1 cup Cooked Quinoa.
- 1 cup grated carrot (about 1 small carrot worth).
- 1 cup (125g) fresh blueberries (see note).
- full-fat natural yoghurt, to serve.
Directions
- 1. Line a 4.5 litre slow-cooker insert with baking paper so that it reaches quite high up the side of the pot.
2. Add almond meal, brown rice flour, cinnamon, vanilla, baking powder and sea salt to a large mixing bowl. Combine together and remove the lumps.
3. In a separate bowl, whisk together the eggs, coconut oil, rice malt syrup, lemon juice and zest. Stir through Cooked Quinoa and grated carrot. Pour wet mixture into dry mixture and stir together with a wooden spoon until a smooth batter forms. Add in blueberries and stir through.
4. Place mixture into the slow-cooker insert and smooth out the top. Cover and cook on low for 4 hours or high for 2. Check the cake by inserting a toothpick into the centre - it should come out clean. If not, continue cooking on high with the lid off.
5. Once cooked, remove cake with baking paper from the slow cooker, allow to cool slightly before slicing to serve. This cake tastes great with a big dollop of yoghurt.
Note
Blueberries not in season? You can use frozen, but make sure they are defrosted before using. Alternatively, use another fruit. Peach, nectarine or strawberries will work great in this dump cake.
Don't have an slow cooker? Cook as you would a regular cake in a 180ºC/350ºF/Gas Mark 4 oven for 35-40 minutes.