Quinoa cakes that are healthy and delicious! This easy blender recipe creates gluten free quinoa 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!
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) were my 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 paleoish weeks have 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.
Okay back to my blender quinoa cakes recipe.
This recipe was inspired my original rice cake recipe and my great grandmas blackberry jam cake. Can’t go wrong with family favorites, right? And well… resourcefulness! Can I get an amen?!! Haha,
It’s pretty simple and the best things about these quinoa cakes is that they also freeze well. Make a big batch and freeze half. No prob!
You can mix the blackberries in with the batter and then add jam on top, which makes them more sticky cakes. Or you can add the jam to the blender batter and then add smashed blackberries on top before baking. Kind of like tart cakes!
Both work but it just depends on how sweet or tart you like your batter. Personally, I like the smashed berries on top. And smashing the blackberries is quite therapeutic. Just sayin… Stressful day? Take it out on the blackberries then bake away! Quinoa cakes to the rescue haha.
You can bake the quinoa cakes in a brownie pan or in muffin cups. You’ll just need to adjust the baking times 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!
Ok friends, grab some berries, eggs, leftover quinoa, and let’s blend up some gluten free snackage. Mmm k?Print
EASY blender blackberry quinoa cakes recipe! These gluten free quinoa cakes are made with simple fresh ingredients. Dairy free, no refined sugar, and delicious! No oil or butter needed. Just blend and bake!
- 3 cups Cooked quinoa (about 1 cup uncooked if you are making from scratch. See notes)
- 4 eggs
- 1/3 c to 1/2 cup honey or maple syrup (See notes for sweetness variations)
- 1/4 tsp salt
- 1 tsp vanilla
- 2 -3 tbsp organic blackberry jam
- 1 tsp baking powder
- 2 tbsp chia seed (a super food addition. optional)
- 1/4 cup almond milk or coconut milk for nut free option
- 6 -8oz fresh blackberries
- 1/4 cup coconut flour
- optional topping 1 tbsp each cinnamon and coconut sugar
- First make sure your quinoa is cooked according to instructions. 1 cup quinoa to 2 cups water equals about 3 cups. You can also use leftover quinoa.
- Preheat oven to 375F.
- Add your first 8 ingredients into the blender. Blend on low then add in your milk, coconut flour, and chia and blend until batter is formed. Throw in handful or less of fresh blackberries to make these more purple in color. This is optional.
- Pour batter in to greased 8×8 pan or lined muffin cups. Set aside.
- next place your blackberries in a large bowl and smash them up with fork or spoons. I would wear an apron for this! haha.
- Pour your smashed berries on top of your batter and spread it out evenly.
- Place in oven for 45-50 minutes or until center is done. Be sure to check at 35 minutes just in case your oven cooks faster.
- Remove from oven and sprinkle on optional topping. Cinnamon and coconut or palm sugar on top. Let it cool then slice into cakes.
- Keep in fridge if you are not serving right away. or freeze for up to 6-8 weeks in ziplock bag.
If you want these cakes to be more like a pudding/cake just use 3 eggs but keep the chia.
ADJUSTING SWEETNESS These cakes are naturally sweetened with fruit. Feel free to add more honey if you want them sweeter like cake/dessert. Keep the recommended amount of honey if you want them more like fruit/egg breakfast cakes.
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
This blender 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.