Gorgeous Gluten Free Brunch Cake for Mom

May 7, 2011

mother's day

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.