Quinoa Cake 

Using cooked quinoa in a cake creates a satisfying moist cake.

6 eggs
1 c orange juice (or buttermilk)
1 c unsalted butter, melted and cooled
1 T vanilla

*Option: Instead of brazil nuts, ginger and golden raisins, use walnuts, 1 t cinnamon and 2/3 c chopped dried apricots.
2 c uncooked quinoa (6 c when using cooked)
10 oz spelt grain (2 c flour)
14 oz brown sugar (2 c)
1 T baking powder
1 t baking soda
1/2 t salt

2 c toasted nuts (optional, brazil nuts recommended)

1/2 c coarsely chopped crystallized ginger

or make your own: 3 oz or 3 inches fresh ginger. Mince or grate the fresh ginger. You could also opt to use a food processor to finely chop. In small saucepan, combine the ginger with 1/4 cup of sugar and cook over medium heat until melted. Make sure you keep stirring. It takes about 2 minutes. Set the mixture aside to cool. In a small bowl, mix lemon zest & 3 T of sugar. Once the ginger has cooled to lukewarm, stir into the bowl with the lemon zest. Set aside.

1 c golden raisins (optional)


Cook the quinoa in 4 c water, if not already cooked (cooks in about 15 minutes). Let cool.

Grind grain then add brown sugar, baking powder, baking soda, salt, nuts, ginger and raisins.

In large bowl combine eggs, juice (or milk), butter and vanilla. Stir dry into wet just until combined. Transfer to two 11 inch round cake pans, which have been sprayed and floured. Bake at 350* 45 to 60 minutes.

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