Dump 'n' Run Blueberry + Carrot Breakfast Cake
Try this Dump 'n' Run Blueberry + Carrot Breakfast Cake recipe
Try this Dump 'n' Run Blueberry + Carrot Breakfast Cake recipe
- 1/2 teaspoon vanilla powder.
- 1/4 cup coconut oil.
- 1/2 teaspoon sea salt.
- 1 teaspoon baking powder.
- 2 cups almond meal.
- 3/4 cups brown rice flour.
- 1 teaspoon ground cinnamon.
- 2 eggs, whisked.
- 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.
- 2 cups almond meal.
- 3/4 cups brown rice flour.
- 1 teaspoon ground cinnamon.
- 2 eggs, whisked.
- 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.
- Carbohydrate 2.24933333333334 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.0186666669448217 g
- Protein 0.00933333333333334 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (9g)
- Sodium 736.680000000001 mg
- Sugar 2.23066666638851 g
- Trans Fat 0 g
- Calories 5 calories
Step-by-step
- Line a 4.5 litre slow-cooker insert with baking paper so that it reaches quite high up the side of the pot.
- Add almond meal, brown rice flour, cinnamon, vanilla, baking powder and sea salt to a large mixing bowl. Combine together and remove the lumps.
- 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.
- 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.
- 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.
A dense crumb of almond meal and brown rice flour holds pockets of collapsed berries and tender grated vegetables, yielding a slice that eats more like a substantial morning bread than a traditional pastry. Utilizing cooked quinoa inside a batter adds structural integrity without requiring extra wheat flour, transforming leftover grains into a tender interior crumb. Whisking coconut oil with liquid sweeteners while slightly warm prevents the fat from solidifying prematurely upon contact with cold eggs and lemon juice. Lining the slow-cooker insert with parchment paper extending high up the walls prevents scorching along the direct heating zones while trapping steam for an even rise. Cooking on low for four hours or high for two hours ensures the center sets thoroughly before removal. Slices respond exceptionally well to refrigeration for up to five days when stored in an airtight container. Frozen portions reheat reliably within a toaster oven set to three hundred degrees Fahrenheit for ten minutes, restoring the outer crust while keeping the interior moist.
