Coffee Cake - Quinoa Cake 

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

In large bowl whip together:
6 eggs
1 c orange juice (or milk-yogurt)
1 c unsalted butter, melted and cooled
1 T vanilla

Gently mix dry and wet together just until mixed.

Spread into TWO 10 inch round cake pans or 9x9 pans or one 9x13 pan.

Top with nuts (which will toast as it bakes).

Bake at 350* 45-60 minutes.

*Option: Instead of brazil nuts, ginger and golden raisins, use walnuts, 1 t cinnamon and 2/3 c chopped dried apricots.
Cook the quinoa in 4 c water, if not already cooked (cooks in about 15 minutes). Let cool.
2 c uncooked quinoa (6 c when using cooked)

Mix together:
10 oz whole wheat pastry flour
14 oz brown sugar
1 T baking powder
1 t baking soda
1/2 t salt

1/2 c coarsely chopped crystallized ginger

or make your own: 3 oz or 3 inches fresh ginger. Mince or grate the fresh ginger. 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)

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