…a great source of protein and essential amino acids
Quinoa and Coconut products are getting a lot of press these days, and for many good reasons! Quinoa is an ancient seed that our savvy South American neighbors have known about for years. Here’s a quick run down:
Quinoa is very high in protein and is a source of all essential amino acids. The quinoa seed provides a variety of antioxidant phytonutrients and flavonoids, plus plentiful anti-inflammatory polysaccharides. Vitamin E tocopherol is provided by quinoa, including the beneficial gamma-tocopherol. Quinoa is a very good source of manganese, phosphorus, copper, magnesium, dietary fiber, folate, and zinc….on top of all this, it tastes really good….Wow!
Coconut Products are used plentifully in cuisines of countries close to the Equator, and research shows that many of these countries have unusually good heart health. New findings are now putting coconut oil and coconut milk at the top of the heap for cooking healthy delicious recipes. Coconut oil is one of the few oils stable enough, when heated, to eliminate dangerous free radical damage, while it’s phytonutrients promote heart health. After being told for years that all saturated fats were bad for our health, new research is revealing another story, and the story says yes! to coconut oil and coconut milk. I like to use Natural Value BPA free canned organic lite coconut milk in this recipe.
We enjoy this quinoa cake so much that I usually double the recipe and immediately refrigerate one half of it, leaving the second half covered at room temp for eating and snacking. With all the health benefits of quinoa and coconut, plus the gluten free bonus, this simple cake even wins the hearts of traditional sour cream coffee cake lovers!
Gluten Free Quinoa Breakfast Cake
- 1 cup quinoa flour
- 1 cup cooked quinoa
- 1 cup Pamela’s gluten free baking mix
- 1/2 cup canned lite coconut milk
- 2 eggs
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla
- 1/4 tsp salt
- In large bowl combine with spatula both flours, salt
- Add cooled cooked quinoa and mix with dry ingredients
- In small bowl whisk eggs, coconut milk, coconut oil, vanilla, maple syrup
- Add wet to dry ingredients and blend with spatula
- Lightly oil an 8″ square pan with coconut oil
- Use spatula to evenly fill the pan with batter
- Cook at 375 degrees for 30 minutes until golden brown
This recipe can easily be doubled and cooked in a 9×13″ pan.
The covered quinoa cake does well out of the fridge for a day or two,
then it should be covered and refrigerated.