This cake, from Homemade Winter by Yvette Van Boven, is a fall and winter favorite at our house, and makes a great, fast, hearty breakfast. It’s substantial, the whole grain support of quinoa on a cold morning feels good. It never lasts too long around our house.
Quinoa is known as a “modern superfood” and is high in protein, as well as being a complex carbohydrate with low glycemic index
Remember to soak quinoa overnight, or for a few hours before cooking.
Preheat the Oven to 350 degrees F (175 degrees C)
Boil 1 Cup (175g) Quinoa in water for 10 min. until tender and drain throughly.
Mix Quinoa with:
1 cup self rising flour
2 apples in chunks
3/4 cup packed brown sugar
3/4 cup (125g) raisins
7 tablespoons (100g) melted butter
1 tsp. EACH of cinnamon, ground ginger, freshly grated nutmeg, and a pinch of salt
Pour the mixture into a greased loaf pan (you can line the bottom with parchment paper—Yvette does.)
Bake for about 50 min. and check—if it seems too gooey when inserting a knife, bake longer. I usually end up having this in for 75min.