Made with whole quinoa, this hearty cake is both naturally sweet and filling. It's a recipe I've adapted slightly from Yvette Van Boven's new book, Home Made Winter. Made as is, it's a little bit crumbly, but super moist and delicious. If you want a firmer cake, try adding a lightly beaten egg to the batter to help it hold together. Since quinoa is a great pre-race food choice, I'm planning on making a slice of this cake part of my wholesome breakfast before my next big race!
Adapted slightly from Home Made Winter. Makes 1 loaf.
What You'll Need:
- 1 cup quinoa
- 1 cup flour
- 1 1/2 teaspoon baking powder
- 2 apples, peeled and cut into 1/2 inch cubes
- 8 tablespoons salted butter, melted
- 3/4 cup packed brown sugar
- 3/4 cup raisins
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg (optional)
- 1 teaspoon ground ginger (optional)
What To Do:
- Preheat oven to 350 degrees.
- Combine the quinoa with at least 2 cups of water in a small saucepan and bring to a boil over high heat. Cook for 10 minutes, or until quinoa is tender and the seeds' "tails" (the little white part) are beginning to uncurl. Drain well and set aside.
- Dip a pastry brush in the melted butter and use it to grease the inside of a 9-inch by 5-inch loaf pan.
- Put the remaining melted butter in a large bowl, and mix with brown sugar and raisins until evenly distributed.
- Add apples and cooked quinoa and stir to combine.
- In a small bowl, whisk together flour, baking powder, cinnamon, and ginger/nutmeg if using.
- Add the dry ingredients to the wet ingredients and stir to evenly combine.
- Scrape the mixture into the prepared loaf pan and bake for 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean and the top of the cake is golden brown.
- Let cool for 10 minutes in the pan, then turn out onto a cooling rack. Let cool completely before cutting to help cake maintain its shape.