Quinoa 365 (30 page)

Caramel Date Cake

Our version of the popular “sticky toffee pudding,” this luxurious cake is deliciously moist and best served the same day it is baked. Great topped with whipped cream or ice cream.
Serves 9.

Cake

1¾ cups (435 mL) chopped pitted dates

1 cup (250 mL) boiling water

1 cup (250 mL) all-purpose flour

¾ cup (185 mL) quinoa flour

2 tsp (10 mL) baking powder

1 tsp (5 mL) baking soda

½ cup (125 mL) butter, softened

1 cup (250 mL) packed brown sugar

2 large eggs

½ tsp (2 mL) pure vanilla extract

Topping

¾ cup (185 mL) cream (18%)

1 cup (250 mL) packed brown sugar

1/3 cup (80 mL) butter

½ cup (125 mL) chopped pecans

Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) square baking pan or spray with cooking oil.

In a medium bowl, combine the dates and boiling water and set aside so the dates absorb the water.

In a separate, large bowl, combine the all-purpose and quinoa flours, baking powder and baking soda. Blend well.

Place the butter, brown sugar, eggs and vanilla in a large bowl and beat well. Add the flour mixture and continue to mix until well blended. Fold in the dates. Pour the batter into the pan.

Bake on the center oven rack for 35 minutes.

Combine the cream, sugar and butter in a medium saucepan over high heat and bring to a boil. Reduce the heat to medium-low and stir constantly until the mixture is a thick caramel sauce, about 15 to 20 minutes.

Remove the cake from the oven and pour three-quarters of the caramel sauce on top. Return the cake to the oven for an additional 5 minutes. Remove from the oven and allow to cool slightly. Sprinkle with chopped pecans. Cut into 9 pieces and serve warm. Drizzle individual slices with the remaining caramel sauce.

Lemon Poppy Seed Loaf

Fresh, tart lemons bring this loaf to life. Don't settle for artificial flavors. This loaf won't last long.
Serves 10–12.

1 cup (250 mL) sugar

½ cup (125 mL) butter, softened

3 large eggs

½ cup (125 mL) light sour cream

1 tsp (5 mL) pure vanilla extract

1½ cups (375 mL) quinoa flour

2 tsp (10 mL) baking powder

¼ tsp (1 mL) salt

3 Tbsp (45 mL) poppy seeds

2 Tbsp (30 mL) grated lemon zest (about 2 lemons)

Glaze

1/3 cup (80 mL) fresh lemon juice (about 1–2 lemons)

½ cup (125 mL) sugar

Preheat the oven to 350°F (180°C). Lightly grease an 8- × 4-inch (1.5 L) loaf pan, spray with cooking oil or line the bottom with parchment paper.

Cream the sugar and butter in a large bowl. Add the eggs, sour cream and vanilla. Whisk together until the mixture has a smooth and creamy consistency.

Combine the flour, baking powder, salt, poppy seeds and lemon zest in a medium bowl. Mix well.

Add the flour mixture to the butter and egg mixture and whisk until smooth. Pour the batter into the loaf pan and bake on the center oven rack for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove and cool completely in the pan.

Combine the lemon juice and sugar in a small saucepan over medium heat. Stir constantly until the sugar has completely dissolved. Set aside to cool.

When the loaf has cooled, remove it from the pan. Holding the loaf carefully, poke small holes with a toothpick all over the sides and bottom. Brush half the lemon glaze over the sides and bottom. Lastly, poke holes in the top of the loaf and brush with the remaining glaze. Slice and serve. Store in a sealed container in the refrigerator for up to 1 week.

Cranberry Orange Loaf

This loaf has the perfect amount of sweetness, allowing the flavors of cranberry and orange to shine through. To make this gluten-free, use tapioca flour instead of all-purpose flour.
Serves 10–12.

2/3 cup (160 mL) white or golden quinoa

1 1/3 cups (330 mL) water

½ cup (125 mL) orange juice

¼ cup (60 mL) vegetable oil

2 large eggs

1 Tbsp (15 mL) grated orange zest

1 tsp (5 mL) pure vanilla extract

½ cup (125 mL) all-purpose flour or tapioca flour

1/3 cup (80 mL) white or cane sugar

2 tsp (10 mL) baking powder

¼ tsp (1 mL) salt

1 cup (250 mL) dried cranberries

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave on the burner, covered, for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C). Lightly grease a 9- × 5-inch (2 L) loaf pan or spray with cooking oil. Cut a piece of parchment paper to fit the bottom for easy removal of the loaf after baking.

Combine the orange juice, oil, eggs, orange zest and vanilla in a blender or food processor. Add 2 cups (500 mL) of the cooked quinoa and purée the mixture until fairly smooth.

Mix the flour, sugar, baking powder and salt in a large bowl. Add the cranberries and stir until completely coated in the flour mixture. Mix in the quinoa-orange purée. Pour the mixture into the loaf pan. Bake on the center oven rack for 45 to 55 minutes, until a knife inserted in the center comes out clean. Allow the loaf to cool in the pan. Remove from the pan, slice and serve. Store in a sealed container in the refrigerator for up to 4 days or freeze for up to 1 month.

Pineapple Upside-Down Loaf

The pineapple is often regarded as a symbol of hospitality. Sliced and served with a small crown of whipped cream, this sweet dessert will definitely charm your guests.
Serves 6–8.

1/3 cup (80 mL) butter

2/3 cup (160 mL) packed brown sugar

One 19 oz (540 mL) can pineapple chunks, drained

2/3 cup (160 mL) all-purpose flour

2/3 cup (160 mL) quinoa flour

1/3 cup (80 mL) white sugar

2 tsp (10 mL) baking powder

¼ tsp (1 mL) salt

1/3 cup (80 mL) butter, softened

2/3 cup (160 mL) buttermilk

1 large egg

½ tsp (2 mL) pure vanilla extract

Preheat the oven to 350°F (180°C). Lightly grease an 8- × 4-inch (1.5 L) loaf pan or spray with cooking oil.

Combine the butter and brown sugar in a small saucepan over medium heat and cook until the sugar dissolves. Add the pineapple chunks. Pour half of this mixture into the bottom of the loaf pan and set the remainder aside.

In a medium bowl, combine the all-purpose flour, quinoa flour, white sugar, baking powder and salt. In a separate bowl, blend the butter, buttermilk, egg and vanilla. Add the butter and egg mixture to the flour mixture and blend well. Spoon the batter into the loaf pan, on top of the pineapple. Add the remainder of the pineapple mixture to the top of the batter mixture. Using a knife, gently swirl the pineapple mixture into the surface of the batter.

Bake on the center oven rack for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Allow the loaf to cool for at least 20 minutes in the pan before flipping upside down onto a plate. Slice and serve.

Pumpkin Loaf

This deliciously moist pumpkin loaf will fill your kitchen with the comforting smell of autumn spices. Make it extra luxurious by topping it with the cream cheese frosting recipe from the
Carrot Cake.
(You will only need to make half the frosting.)
Serves 6–8.

2¼ cups (560 mL) quinoa flour

1 cup (250 mL) all-purpose flour

2 tsp (10 mL) baking soda

1 tsp (5 mL) ground cinnamon

1 tsp (5 mL) ground nutmeg

½ tsp (2 mL) salt

2/3 cup (160 mL) milk

1 Tbsp (15 mL) white vinegar

2 cups (500 mL) pumpkin purée

¾ cup (185 mL) packed brown sugar

¾ cup (185 mL) white sugar

½ cup (125 mL) applesauce

½ cup (125 mL) vegetable oil

4 large eggs

Preheat the oven to 350°F (180°C). Lightly grease two 9- × 5-inch (2 L) loaf pans or spray with cooking oil.

In a large bowl, combine the quinoa flour, all-purpose flour, baking soda, cinnamon, nutmeg and salt.

Combine the milk and vinegar in a small bowl and set aside. In a separate, large bowl, blend the pumpkin, brown sugar, white sugar, applesauce and vegetable oil together. Add the sour milk and eggs and blend well.

Distribute the batter equally between the pans. Bake for 55 to 60 minutes on the center oven rack. Remove from the oven and cool completely in the pan before slicing and serving.