quinoa breakfast cake recipes
Quinoa Breakfast Cake Recipes
Breakfast is the most important meal of the day but we tend to wolf down whatever is easy and at-hand, over what is good for us. So a good way to ensure nutrition and convenience, is to bake a breakfast cake, which stores well and is not too sweet or too bland. To learn some healthy breakfast cake ideas using quinoa, scroll below.
Wheat, barley, rice ... these are well-known and very popular grains used in everyday cooking. For a healthier and different seed to add an exotic flavor to your dishes, have you tried quinoa? This Peruvian grain or pseudocereal is actually the seeds of a type of goosefoot plant. Pronounced as "keen-wa", quinoa is a staple ingredient in South American cuisine and was treasured as the "mother of all grains" by the Incas. Indeed the health benefits of quinoa rank it as a veritable treasure chest of nutrients, especially when compared to other cereals and grains. To add to its appeal, its use is not restricted to South American dishes and quinoa can be found in many recipes. In this article, we look at some quinoa breakfast cake recipes for a healthier breakfast snack or dish alternative.
Gluten-Free Quinoa Cake
Ingredients:
- 1½ cups quinoa flakes
- ½ cup sorghum flour
- ½ cup tapioca starch
- ¾ cup almond meal flour
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 cup organic light brown sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 large eggs, organic (egg substitute can also be used)
- ½ cup light olive or safflower oil
- ¼ cup sorghum molasses or raw organic agave
- 2 teaspoons bourbon vanilla extract
- 1 cup grated carrots
- ½ cup grated coconut, sweetened
- ½ cup seedless raisins
- ¼ cup orange juice
- In a bowl, whisk the 2 types of flour, the quinoa flakes, starch, soda, salt, gum and cinnamon
- In a separate large bowl, beat the eggs, oil, sugar, molasses, extract and orange juice
- Mix together the contents of both the bowls and beat well. To this mixture, add the carrots, coconut and raisins, stirring well with the addition of each ingredient
- Preheat the oven to 350 degrees F. In a 10x13 inch baking pan, place greased foil or parchment. Leave the cake batter to rest
- Pour the cake batter into the baking pan. Make sure the batter is spread uniformly in the pan
- Bake for 25-35 minutes. Check if cake is ready, by inserting toothpick into cake center. The center should be quite firm to touch, not gooey or sticky
- Leave cake to cool, then cut into 15 pieces and wrap in foil. Store them in a bag and refrigerate for later use
- 2 cups cooked quinoa
- ¼ cup whole oats
- ½ cup agave nectar
- 2 whole apples, medium-sized with skin, cored and grated
- ½ cup raisins
- ½ cup sunflower seeds
- ½ cup any light oil (sunflower, safflower)
- 1⅓ cups whole oat flour
- 2 teaspoons chia or flax seeds, finely ground
- 2 teaspoons pure vanilla extract
- 2 teaspoons cinnamon, ground
- 1 teaspoon cardamom
- 1 teaspoon ginger, ground
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat the oven to 350 degrees F. Use a 9 inch square pan for baking and grease or line it with parchment
- Mix the apple, agave nectar, oil, flax or chia seeds, quinoa, vinegar, vanilla, sunflower seeds and raisins in a bowl. Keep aside
- In another bowl, sift the oat flour, baking powder and soda, ginger, cinnamon, salt and cardamom. Add oats to this bowl and mix well
- Add the contents of the wet mixture bowl into the first bowl and stir well. A thick batter should be formed
- Pour the batter into the baking pan and spread evenly. Make sure the top is smooth. Bake for 30-40 minutes. You can test if the cake is ready, by inserting a toothpick into the center. If it comes out clean and dry, the cake is ready. Remove cake from oven and leave to cool. After it has cooled completely, cut into slices
- 1 large apple, chopped
- 1¼ cups quinoa flour
- ¾ cup maple syrup
- ½ cup oil
- 1⅓ cup applesauce
- ¼ cup rice bran
- ¼ cup almond or hazelnut meal ( you can use ¼ of quinoa flour instead)
- ¼ cup arrowroot powder
- 1 tablespoon flax seed, finely ground
- 3 tablespoons warm water
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cloves
- ¾ teaspoon baking powder
- Preheat the oven to 350 degrees F. Grease a baking pan or loaf pan
- In a bowl, mix flax seed and warm water, keep aside
- In another bowl, mix the quinoa flour, arrowroot, hazelnut meal, rice bran, cinnamon, baking soda and powder, salt and cloves
- In a different bowl, mix the maple syrup, oil, flax-water mix and applesauce
- Add the apple pieces to the quinoa flour mixture (dry mixture) and stir. Then add the maple syrup mixture to this bowl and stir well. A batter with apple chunks is formed
- Pour batter into pan and spread evenly. Bake cake for 55 minutes to 1 hour. Allow cake to cool before slicing