Quinoa has never been one of my best friends and I know I am not the only one who finds it slightly dull and challenging. We have a jar full of it that’s been sitting in our cupboard for the last year or so - a gift from my father in law, imported straight from Ecuador, quite a luxury- and I always felt guilty for not been able to use it, particularly as he is probably the only one who reads my posts! Also as I mentioned here before, I aim to adopt a waste-free cooking lifestyle so I have felt the pressure of getting my hands in that jar once and for all.
In my search for flour alternatives - for the sake of fun rather than of the waistline- I came across this interesting and satisfying way of using the quinoa. The outcome was quite a filling cake, still gluten full though, but great for breakfast or to enjoy after a light meal. I am sure a sugar free alternative would allow us to have it as a type of bread accompanying a healthy supper too but I’ll leave that choice to you.
Ultimately, after this experiment, my quinoa aversion seems to have vanished slightly now and soon I'll venture with another quinoa related recipe so that jar could be topped up once more.
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| © The Teaspoon |
Ingredients
1 cup cooked quinoa
1½ cups plain flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
⅓ cup extra virgin olive oil
½ cup honey
½ cup buttermilk
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
½ cup ground almonds
¾ cup golden raisins
Method
Cook the quinoa in a saucepan with double the
amount of water, bring to a boil, reduce the heat to the lowest setting. Cover
and let it simmer for approximately 15 minutes. Remove from the heat and let
sit another 5 minutes, still covered.
Preheat the oven to 180C/350F.
Line a baking tray with parchment paper and set
aside.
In a bowl, combine the flour, baking soda, baking
powder and salt. Incorporate the olive oil, honey, buttermilk, eggs, vanilla
and almond extract and blend using an electric mixer. Add the ground almonds
and the quinoa and fold carefully with the help of a spatula.
Pour batter into the prepared baking tray and bake
for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Enjoy!
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| © The Teaspoon |
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| © The Teaspoon |
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