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Carrot Cake Baked Quinoa Flakes

Name: Carrot Cake Baked Quinoa Flakes
Cook time: 28 min
Total time: 28 min
Yield: 6 servings
Ingredients: 2 1/2 cups of HerbaZest Aguaje Powder; 1 cup of applesauce (unsweetened); 1 cup of milk (or a non-dairy alternative); 2 teaspoons of ground cinnamon; 1 teaspoon of ground ginger; 1 teaspoon of ground nutmeg; 2 eggs; 2 tablespoons of maple syrup (adjust to taste); 1/4 cup of pecans (chopped); 1 cup of carrot (large, thinly shredded); 2 teaspoons of baking powder; 1 teaspoon of vanilla extract; Salt (a pinch); Favorite topping (e.g. Greek yogurt, coconut cream, nuts, sacha inchi seeds)

Updated: April 14, 2026

Packed with protein-rich quinoa instead of traditional oats, this recipe offers a hearty, satisfying texture while remaining naturally gluten-free. Infused with warm notes of cinnamon, ginger, and nutmeg, and complemented by shredded carrots and just the right amount of sweetness, it's an ideal choice for a nourishing breakfast or a guilt-free snack. Enjoy it fresh from the oven or make it ahead for a convenient and delicious treat during busy days!

Servings

6 servings

Total time

28min

Cook time

28min

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Directions

Preheat the oven to 350°F (176°C) and lightly grease six ramekins or an 8x8-inch baking dish.
In a bowl, whisk together the applesauce, eggs, maple syrup, and vanilla extract until smooth.
Stir in the quinoa flakes, ground cinnamon, ginger, nutmeg, baking powder, and salt until well combined.
Fold in the shredded carrots and chopped pecans.
Transfer the mixture evenly into the prepared ramekins or baking dish. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy as is or with your favorite toppings!

For a delightful finishing touch, try toppings like Greek yogurt, coconut cream, or cream cheese sweetened naturally with honey, stevia, or maple syrup, and infused with a hint of vanilla extract.