Quinoa Breakfast Cake
Source of Recipe
Gluten Free Godess
Recipe Introduction
This cake is a hybrid of tastes and textures. It resembles an oatmeal cake. Tender and perfect for breakfast. Change up the raisins for dried berries or currants for variety.
Preheat oven to 350 degrees F. Line a 10x13-inch baking pan with greased parchment or foil. Set aside.
List of Ingredients
Whisk together the dry ingredients:
1 1/2 cups quinoa flakes
1/2 cup sorghum flour
1/2 cup tapioca starch
3/4 cup almond meal flour- or buckwheat to keep it nut-free
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum or guar gum
2 teaspoons ground cinnamon
In a large mixing bowl, beat to combine::
2 large organic free-range eggs- or vegan egg substitute
1/2 cup light olive oil, safflower or grapeseed oil
1 cup packed organic light brown sugar
1/4 cup sorghum molasses or raw organic agave
2 teaspoons bourbon vanilla extract
1/4 cup orange juice
Add the dry ingredients into the wet and beat to combine.
Stir in by hand:
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
Recipe
Preheat your oven to 350 degrees F. and allow the cake batter to rest in the bowl until the oven is pre-heated.
Pour the batter into a prepared 10x13-inch baking pan and spread evenly. Place the pan into the center of the oven and bake until set, and a wooden pick inserted into the center emerges clean, about 25 to 35 minutes. Here at high altitude [baked 25 degrees hotter at 375 F] the cake was done in 22 minutes. Please keep an eye on the cake and follow your own experience for baking bars and sheet cakes 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.
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