Gluten-Free Goddess Quinoa Breakfast Cake

Gluten-Free Goddess Quinoa Breakfast Cake

Gluten-Free Goddess Quinoa Breakfast Cake. Tender and sweet.

There are some days (okay, I confess) I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolate melt-in-your-mouth Gluten-Free Goddess Brownie. A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. Is it a nutritious choice? Um, probably not. Except as food for the soul. And sometimes, let’s face it. The soul needs chocolate. 

But this morning there was a trendy new box of quinoa flakes perched on the kitchen counter. And a fresh bag of plump seedless raisins nearby. I leaned against the counter's edge and sipped my morning cup of java. I started daydreaming about cake. Maybe a carrot cake. With cinnamon. I knew what I had to do. Quinoa was calling to me.

Quinoa (pronounced keen-wa) is a fab ancient faux grain (it's actually a fruit seed) that is high in protein and naturally gluten-free, and lucky for cereal lovers, it turns out quinoa flakes make a satisfying hot cereal choice, too. But today we're interested in baking with quinoa, right? And as luck would have it, quinoa cereal flakes approximate quick-oats-style oatmeal in size and texture. 

The taste is different, though. More nutty than oats. Kinda toasty. A tad unfamiliar. And it takes some getting used to. Bland as oatmeal, it is not. It has a definite personality. And... I am here to tell you- quinoa flakes are a tasty little number for baking. Different, yes. But once you nibble a second bite, and a third, and a fourth, you start thinking, Hey. This is good stuff! You break off a warm piece of quinoa cake and ferry it, sock-footed, across the saltillo tile floor to your script-typing coffee sipping husband and offer it with a smile. You urge, Try this.

And he murmurs, Hmmm.

And you reassure him with, The second bite is better, give it a minute, and he interrupts and says, No, this is excellent. It’s different, but it’s good. Very good, actually. 

Yup. This particular gluten-free goddess couldn't agree more.

Enjoy, my lovelies.

Karina xo



Take a bite! Beautiful crumb and texture.

Gluten-Free Goddess Quinoa Breakfast Cake Recipe

This cake is a hybrid of tastes and textures. It resembles an oatmeal cake at first, until your tongue discovers the carrot and coconut, and finishes with a juicy raisin. It’s then you think, I just need another bite to figure this out. And you chew. And your taste buds get very happy. I buy my quinoa flakes here at Amazon.

Ingredients:

1 1/2 cups quinoa flakes
1/2 cup sorghum flour
1/2 cup cassava flour/starch
3/4 cup almond meal flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum or gelatin
2 teaspoons ground cinnamon
3/4 cup packed organic light brown sugar
2 large organic free-range eggs (or Ener-G egg substitute, for egg-free)
1/2 cup coconut oil, safflower or avocado oil
1/4 cup sorghum molasses, or maple syrup, or raw organic agave
2 teaspoons bourbon vanilla extract
1/4 cup orange juice
1 cup finely grated carrots
1/2 cup grated sweetened coconut
1/2 heaping cup seedless raisins 

Instructions:

Line a 10x13-inch baking pan with greased parchment or foil. Set aside.

In a mixing bowl, whisk together the flours and the dry ingredients. Add in the egg (or egg substitute), oil, molasses, vanilla, orange juice; beat to combine.

Stir in the carrots, coconut and raisins by hand.

Preheat your oven to 350ºF. and allow the cake batter to rest in the bowl until the oven is pre-heated.

Pour the batter into the prepared 10x13-inch baking pan and spread evenly. Place the pan into the center of the oven and bake until the center is fairly firm to touch and a wooden pick inserted into the center emerges clean, about 25 to 35 minutes.

Please keep an eye on the cake and follow your own experience for baking bars and sheet cakes in your climate (dry or humid) and at your altitude.

Cool the cake on a wire rack. 

This is a very tender cake, so if you cut it when it is still warm it will fall apart a bit. Just be warned. Cooling helps the slicing aspect.

Cut into 16 pieces, wrap in foil, bag, and freeze for future breakfast snacks. Yay.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:

Look for quinoa flakes in the hot cereal section of your local market. Or order them at Amazon.

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