Gluten-Free Raspberry Quinoa Bake

RECIPE BY: Kerry from Harvest and Nourish

The perfect summer bake comes together with raspberries and quinoa. naturally gluten-free, lightly sweetened, and great as a breakfast or a dessert! 

For 4-6 portions


  • 2 cups GoGo Quinoa quinoa flakes
  • 1/4 cup roughly chopped nuts (we used pecans, and pumpkin seeds) 
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp GoGo Quinoa Andean pink salt
  • 1/4 tsp ground nutmeg
  • 1 3/4 cups unsweetened almond milk
  • 2 tbsp vegan butter, melted
  • 1/3 cup maple syrup
  • 2 flax eggs (1 flax egg = 1 tbsp ground flaxseed + 3 tbsp filtered water)
  • 2 tsp vanilla extract
  • 350 g fresh organic (or frozen) raspberries
  • 2 tsp organic cane sugar for topping


  1. Preheat oven to 375° and prepare parchment-lined or nonstick 8 x 8 baking pan.
  2. Mix together all dry ingredients in one bowl and whisk together milk, butter, eggs, syrup and vanilla in another.
  3. Combine all ingredients then fold in half the raspberries and transfer to baking pan.
  4. Top with remaining berries and sprinkle with sugar.
  5. Bake for ~50 minutes until golden.
  6. Serve warm on its own or top with coconut yogurt, dairy free ice cream, more fruit and/or a drizzle of maple syrup.