Natural Balance Foods

Lemon, Ginger and Pear Breakfast Bake

Lemon breakfast bake

Packed with protein and lovely fruity goodness, this breakfast bake recipe is absolutely delicious, tangy and super-easy to make. Perfect to give you the energy for the day ahead, you can store your creation in the refrigerator which means you can whip up a batch to see you through the entire week.


  • 1 large apple
  • 2 large pears
  • 30ml water 
  • 15ml lemon juice 
  • 50g raisins
  • 1/8 cup ground flax seeds
  • 1 cup cooked quinoa
  • 120ml almond milk (or your preferred, non-dairy milk)
  • 90ml brown rice syrup 
  • 30ml ground ginger
  • Zest from one lemon
  • 60 ml mild olive oil
  • ½ cup gluten free flour
  • 1 tbsp of gluten free baking powder


  1. Core, peel and chop the pears and apples (leaving on the apple skin for extra fiber) and stew in the lemon juice and water until they are cooked (but not too much so that they lose their shape!)
  2. Preheat your oven to 320 F and grease up a medium-sized casserole dish
  3. Add the cooked quinoa, almond milk and the ground flax seeds into a mixing bowl and liquidize everything with a blender until smooth
  4. Add the ginger, lemon zest, rice syrup, olive oil, raisins and stewed fruit and stir until everything is combined
  5. Finally, beat in the baking powder and gluten free flour before tipping the mixture into the casserole dish
  6. Level out the mixture with a spatula and bake for 45 minutes-1hr until the mixture is brown and firm
  7. Serve and enjoy!