Oat And Quinoa Breakfast Cake

• Crust:
• 1 cup almond flour
• 1 tablespoon coconut oil
• 2 tablespoons cold water, or as needed
• Filling:
• 3 eggs
• 2 cups vanilla soy milk
• 1 cup milk
• 2/3 cup maple syrup
• 1/3 cup hemp powder
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 apples, peeled and diced
• 1 1/2 cups rolled oats, divided
• 1 cup uncooked quinoa
• 1/3 cup chopped pecans
• 1/4 cup raisins
• 1/4 cup flax seeds
• 1 banana, thinly sliced

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Mix almond flour and coconut oil together in a bowl. Add enough water to form a thick dough. Press into the bottom of the baking dish to form a crust.
3. Beat eggs in a large bowl until smooth. Add soy milk, milk, maple syrup, hemp powder, cinnamon, and nutmeg; beat until combined. Stir apples, 1 1/4 cup oats, quinoa, pecans, raisins, and flax seeds into the batter.
4. Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup oats on top.
5. Bake in the preheated oven until cake is mostly set but retains some moisture, about 1 hour. Let cool to room temperature, about 30 minutes. Cover and chill before serving.

crust, almond flour, coconut oil, cold water, filling, eggs, vanilla soy milk, milk, maple syrup, hemp powder, ground cinnamon, ground nutmeg, apples, rolled oats, quinoa, pecans, raisins, flax seeds, banana

Taken from www.allrecipes.com/recipe/254926/oat-and-quinoa-breakfast-cake/ (may not work)