Made with whole quinoa, this hearty cake is both naturally sweet and filling. 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. Recipe adapted from Home Made Winter.
- 1 cup quinoa
- 8 tablespoons salted butter, melted
- 3/4 cup packed brown sugar
- 3/4 cup raisins
- 2apples, peeled and cut into 1/2-inch cubes
- 1 cup flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg (optional)
- 1 teaspoon ginger (optional)
- Preheat oven to 350 degrees.
- Combine quinoa with 2 cups water in a small saucepan and bring to a boil over high heat. Cook for 10 minutes, or until quinoa is tender. Drain well and set aside.
- Dip a pastry brush in melted butter and use it to grease inside of a 9-by-5-inch loaf pan.
- Put 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 and nutmeg, if using. Add dry ingredients to wet ingredients and stir to evenly combine.
- Scrape mixture into prepared pan and bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean and top of 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.