Quinoa cakes that are healthy and delicious! This easy blender recipe creates gluten-free cakes, bursting with blackberries and other simple, fresh ingredients. Dairy free, no refined sugar, and no oil or butter needed. They are packed with fiber and protein. Perfect for breakfast, snacks, or desserts. Just blend and bake!
This blackberry quinoa cakes recipe creation is sponsored by my friends over at Better Body Foods! Thank you for allowing me to share their wonderful products and talk about this caring company.
If there’s one kitchen appliance I can’t live without it’s my blender. Wait no, maybe my food processor. Gosh, maybe my rice cooker and crock pot. Heck, I love them all. They make batch cooking easy. They also make me more resourceful with my food and recipes. Plus blender recipes make for SUPER quick clean up! Which is also why I so love these gluten-free blender blackberry quinoa cakes. They are made from simple resourceful ingredients. And in fact, they have been a great source of training fuel for us this summer. See what I did there? 😉
You see, a few years back, before the whole quinoa craze, our go-to portable snackage (remember I invented that word) was mango almond rice cakes. I also made a savory bacon rice cake recipe which was perfect for The Kiwi’s long rides. Yes, pictures are horrible but the recipes are FAB! That I can promise.
Anyway, fast forward to today and we’ve added more quinoa to our diet because (for us) it’s easy to digest, a pseudo-grain, rich in plant-based iron and protein, and pretty darn easy to make. I don’t know if you’ve noticed but we’ve definitely been switching up our gluten-free grains for this very reason. More ancients grains, like crunchy buckwheat and millet, have been on rotation in order to vary up our nutrients.
This combined with a few grain-free or paleo-ish weeks has set us up for a nice balance of nourishment. Remember, its all about adding key nutrients in, seeing how you feel, then adjusting. Or in our case, rearranging. I’d also like to note that I am NOT a creature of habit when it comes to eating meals. I thrive off variety… and wine. Haha. Kidding. Kinda.
Quinoa Cakes Recipe Notes
This recipe is inspired by my original rice cake recipe and my great grandma’s blackberry jam cake. Can’t go wrong with family favorites, right? And well… resourcefulness! Can I get an amen?!! Haha,
Can you freeze quinoa cakes?
This recipe is pretty simple, and an awesome thing about these quinoa cakes is that they freeze well. Make a big batch and freeze half of it – no problem!
You can mix the blackberries in with the batter, adding jam on top, which makes them more like sticky cakes. Or, you can add the jam to the blender with the batter, then add smashed blackberries on top before baking. Kind of like tart cakes!
Both methods work, it just depends on how sweet or tart you like your batter. Personally, I like the smashed berries on top. Smashing blackberries is quite therapeutic. Just sayin… Having a stressful day? Take it out on the blackberries then bake away! Quinoa cakes to the rescue.
How to Bake the Quinoa Cakes
You can bake the quinoa cakes in a brownie pan or in muffin cups. If you use a muffin pan, you’ll need to adjust the baking time a wee bit. I love using Better Body Foods Organic Tri Color Quinoa because it just makes it so pretty. Well, that and I adore the nutty flavor.
I also added in a few tablespoons of Better Body Foods Chia to give these quinoa cakes a little boost of healthy fats and omega 3’s!
Yep, this quinoa cakes recipe is totally WINNING in the energizing fuel department ya’ll!
Blackberry Quinoa Cakes Recipe Video
Ok friends, grab some berries, eggs, leftover quinoa, and let’s blend up some gluten-free snackage. Mmm k?Print
So what’s the last that your made from quinoa? Ever blended to bake or make quinoa cakes?
You know I am all about the blending and baking of the grains! Haha.
Quinoa cake or baking Creations