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Recipe: Quinoa Apple Cake
This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
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!
Recipe: Quinoa Apple Cake
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.
Comments Leave a comment
Looks delish. I wonder if its possible to substitute apple sauce for the apples and some of the sugar.
@RonNasty64 Since the cake is adequately sweet and moist (two roles of sugar in baking), and isn't supposed to be airy (another role of sugar), you could likely reduce the sugar without a problem. I'm not sure if subbing applesauce for the apples would work as well, texture-wise.
Made this tonight and it was a big hit. Thanks for posting!
I'm going to try this with sucanat instead of the packed brown sugar. Or maybe 1/2 sucanat/1/2 stevia and see how it turns out.
I just made this cake this morning. I used dates instead of raisins though. It's delicious! :)