Nutritionist Course

Students' Foods

Ashlí Miréla

Ashlí quinoa & 🍎 slow cooker cake

This easy peasy slow cooker cake is a guilt free yummy healthy cake packed with nutrients, protein, fibre and healthy fats.

Adjust sweetness and ingredients according to taste. There are no hard & fast rules and supplementing ingredients isn’t a problem. You just can’t go wrong with this slow cooker recipe. I prefer to use honey as a sweetener but you can use coconut or moscavado sugar.

    Dry ingredients
  • 11/2 cup quinoa
  • 11/2 cup mixed oats
  • 1/2 cup flax
  • 1/2 cup coconut
  • 1/2 cup raisins
  • 1/2 cup chopped figs
  • 1/2 cup chopped dates
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • (You can use any combination of dried fruit)

    Wet ingredients
  • 2 eggs
  • 3 cups soya/almond/oat/rice milk or whatever tickles your fancy
  • 2 tsp vanilla essence
  • 4 tbsn honey
  • 4 apples cored and thinly chopped or sliced

    Topping
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1 cup chopped almonds
  • (You can use any combination of nuts and seeds)

Method
  • Mix the dry ingredients into a bowl
  • Throw all the wet ingredients together and blend.
  • Throw wet into dry & mix.
  • Line the slow cooker with foil and wipe with butter.
  • Pour the mixture into the slow cooker.
  • Smooth out the mixture and sprinkle the dry topping evenly pressing the topping gently into the mixture.
  • Bake on low for 7 hours then remove the lid for another hour to allow moisture to evaporate.
  • Allow to rest.
  • Holding the foil, remove the cake, peel foil placing on a cooling rack and allow to cool completely (otherwise it will fall apart)

Enjoy plain or with butter.

Store in an airtight container (if it lasts that long) 😉


← Back to students' foods