Ingredients
Ingredients:
1 cup cooked quinoa (180 g), cooled
2 medium apples, peeled and grated (200 g)
3 large eggs
80 g honey or agave syrup (adjust to taste)
1 plain yogurt (125 g, preferably unsweetened)
1/2 cup shredded coconut (40 g)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
Zest of 1 lemon
A pinch of salt
Sliced almonds for decoration (optional)
Instructions
Preheat the oven to 180 °C (350 °F) and grease a round pan or line it with parchment paper.
In a large bowl, whisk the eggs with the honey and yogurt until smooth and creamy.
Add the cooked quinoa, shredded coconut, grated apple, cinnamon, vanilla, lemon zest, and a pinch of salt. Mix well to combine all ingredients.
Stir in the baking powder gently.
Pour the mixture into the prepared pan and smooth the surface with a spatula.
If desired, sprinkle sliced almonds on top for decoration.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before unmolding and slicing.
Notes
Serving and Storage Tips:
Serve warm or chilled, with coffee or tea.
For an extra touch, top with a bit of natural yogurt and honey when serving.
Store in an airtight container in the refrigerator for up to 4 days.
Time and Servings:
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 8