Monday, December 19, 2011

Lovin’ Me Some Quinoa!

So hard to believe it’s the week before Christmas!!  The princesses are still plugging away on school work because this mama makes them work hard!!  All this hard work means that we need some good eats that will provide us with some extra “staying” power and keep our brains functioning throughout the day.  I turned to the trusty ol’ “super grain”, quinoa, for help!  You can read more about the benefits of quinoa here.


 Quinoa Breakfast Bake (gluten free and vegan)

(inspired by Karina’s Kitchen)


1 1/2 cups quinoa flakes

1/2 cup sweet sorghum flour

1/2 cup tapioca starch

3/4 cup almond meal

1 tsp baking soda

1/2 tsp sea salt

1 tsp xanthum gum

2 tsp ground cinnamon

1/4 tsp nutmeg

2 flax eggs (2 Tbsp flax meal + 6 Tbsp water – let sit for about 5-7 minutes)

1/2 cup grapeseed oil

1 cup organic brown sugar, packed

1/4 cup organic raw agave

2 tsp pure vanilla extract

1/4 cup orange juice

1 cup grated carrots

1/4 cup sliced almonds

1/2 cup organic raisins


Preheat oven to 350 degrees.  Spray a 10x13 inch baking pan with cooking spray or line with parchment paper.  Set aside.

In a large mixing bowl, whisk together the dry ingredients (quinoa flakes, flours, baking soda, salt, xanthum gum, and spices).

In the bowl of a stand mixer, beat to combine the olive oil, brown sugar, agave, vanilla, orange juice, and flax eggs.

Add the dry ingredients to the wet and beat to combine thoroughly, but making sure not to over mix!

Stir in by hand carrots, almonds, and raisins. 

Pour the batter into the prepared pan and spread evenly.  Place the pan into the center of the oven and bake until set, and a toothpick inserted in the center comes out clean, about 25-30 minutes.  Cool the cake on a wire rack.

Please be warned that if you try to cut this cake while it is still warm it may fall apart!  Enjoy at room temperature and wrap leftovers individually in foil and place in a freezer bag for future breakfast snacks.


I love that this breakfast cake is a bit more dense (thanks quinoa!) than your typical muffin or quick bread, but yet it is still so moist.  It’s got just enough “sweetness” to it that it feels like a treat without the “guilt” part of it!  And as a bonus, it freezes well for those days when you need a healthy grab-and-go snack!

Back to kitchen I go…these colder days keeping drawing me back to the oven to keep warm!  There’s still more cookies to make and deliver to neighbors, not to mention the apple butter and granola!  Oh my!




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