Raspberry Breakfast Cake, inspired by this recipe from Healthful Pursuit, is a tasty dish filled with all sorts of gluten free breakfast grains from oats to flaxseed to quinoa flakes. To make this sweet breakfast creation, the grains are mixed with a few spices, pumpkin, and egg to create a delicious “cake batter”. After folding in fresh raspberries, this easy cake is ready to bake. Before you know it, it’s time to indulge in a warm & scrumptious breakfast delight!
Raspberry Breakfast Cake
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1 teaspoon raw buckwheat groats ( like the kind by Bob's Red Mill )
1 tablespoon quinoa flakes (like the kind by Ancient Harvest )
3 tablespoons certified gluten free oats (like the kind by GF Harvest )
1 tablespoon ground flaxseed (like the kind by Bob's Red Mill )
1 tablespoon Truvia sweetener
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
dash of cloves
dash of salt
2 tablespoons sugar free pancake syrup
1/4 teaspoon pure vanilla extract
1 cup pumpkin puree
1/4 cup liquid egg substitute
1/4 cup fresh raspberries, chopped
1/4 cup fresh raspberries, whole
1. Preheat oven to 375 degrees. Spray a small ramekin or baking dish (about 15 ounces) with nonstick spray.
2. Add all of the cake ingredients except for the chopped raspberries to a small mixing bowl. Stir ingredients until well combined. Fold in chopped raspberries
3. Pour cake into prepared dish and smooth the top into an even layer. Transfer dish to oven and bake for 44-46 minutes, or until top looks slightly golden and edges begin to crisp.
4. Remove from oven and let cool for 2-3 minutes. Garnish cake with whole raspberries & enjoy right out of the ramekin!
Nutrition Information--approximately 270 calorie per serving (entire recipe)