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Snickerdoodle Quinoa Flake Bake

This recipe is from Leanne Vogel on her website "Healthful Pursuit"

Snickerdoodle Quinoa Flake Bake

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

A snickerdoodle inspired breakfast cake that’s high in protein and fiber. Best enjoyed with a hot cup of tea and topped with crushed flax and blueberries.

Inspired by my Quinoa Flake Bakes

(Yields 1 Serving)


  • 1/4 cup quinoa flakes
  • 1 tbsp + 2 tsp coconut flour
  • 1 tbsp coconut/palm sugar
  • 1/4 tsp baking soda
  • 1/8 tsp Himalayan rock salt
  • 2 large eggs, at room temperature
  • 1 tbsp non-dairy milk
  • 1 tbsp extra virgin coconut oil
  • 1 tsp pure vanilla extract
  • Topping: 1 tsp coconut/palm sugar + 1/2 tsp ground cinnamon


Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients except cinnamon sugar topping in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork. Sprinkle cinnamon sugar over top.

Microwave option: Place in the microwave and cook on level 6 power for 3-4 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a Frisbee!

Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.

Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings.

Sprinkle with Omega Crunch and enjoy!