Even if your mom isn't gluten free, this nourishing and delicious cake is treat for all! There is a bit of sweetener in the form of 1/4 cup of molasses, which still has minerals and fiber in tact, so it won't produce a hefty spike in blood sugar. The quality fat and protein from the eggs, nuts, flax meal, coconut, and hemp seeds make it a nutrient dense and delicious snack for later.
Quinoa Brunch Cake Recipe
Whisk in a bowl:
1 1/2 cups quinoa flakes cereal
1/2 cup brown rice flour
1/4 cup tapioca starch
1/4 cup garbanzo flour
3/4 cup almond meal flour
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
1 teaspoon xanthan gum
2 teaspoons ground cinnamon
¼ cup hemp seeds
In a large mixing bowl, beat to combine:
2 large organic pasture-raised eggs
1/2 cup virgin coconut oil
1/4 cup Blackstrap molasses
2 teaspoons Real 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 (use food processor)
1/2 cup dried unsweetened coconut
1/2 cup of goji berries
1 cup nuts
Directions: 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 the center is fairly firm to touch and a wooden pick inserted into the center emerges clean, about 25 to 35 minutes. Cool the cake on a wire rack and don't slice until fully cooled down.
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