|Tender and moist quinoa breakfast cake- really delicious.|
Start Your Day with Cake!
There are some days [okay, I confess!] I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolaty coconut and brown sugar laced delectable gluten-free blondie style brownie. A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. And I lick my fingers. Is it a nutritious choice? Um, probably not.
Except as food for the soul.
And sometimes, let’s face it. The soul needs chocolate. For breakfast. 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 English Breakfast tea. I started daydreaming about oatmeal cookies. Then carrot cake. Carrot raisin cookies. Molasses and cinnamon. I knew what I had to do. I had to bake.
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, turns out it's a satisfying hot cereal choice, too.
Quinoa cereal flakes approximate quick-oats-style oatmeal in size and texture. The taste is different, though. More nutty. Kinda toasty. A tad unfamiliar. And it takes some getting used to. Bland as oatmeal, it is not. It has a definite personality.
Dress it up with maple syrup, chopped nuts, raisins or dried cherries. A sprinkle of cinnamon and brown sugar. You name it. Quinoa can handle it.
And I am here to tell you- the 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 and ferry it, sock-footed, across the saltillo tile floor to your script-typing 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, and he interrupts and says, No, this is excellent. It’s different, but it’s good. Very good.
Yup. This particular gluten-free goddess couldn't agree more.
|Gluten-free quinoa breakfast cake. Tender and sweet.|
Karina's Quinoa Breakfast Cake Recipe
Recipe originally posted April 2007.
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.
1 1/2 cups quinoa flakes
1/2 cup sorghum flour
1/2 cup tapioca starch
3/4 cup almond meal flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1 1/2 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 grapeseed oil
1/4 cup sorghum molasses or raw organic agave
2 teaspoons bourbon vanilla extract
1/4 cup orange juice
1 cup grated carrots [I processed four slender carrots in the food processor]
1/2 cup grated sweetened coconut
1/2 heaping cup juicy seedless raisins
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 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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Look for quinoa flakes in the hot cereal section of your local market.
To replace the nut flour, try using GF millet flour or certified gluten-free oat flour.