Skip to main content

Gluten-Free Goddess Quinoa Breakfast Cake

Gluten-Free Goddess Quinoa Breakfast Cake

Gluten-Free Goddess Quinoa Breakfast Cake. Tender and sweet.

There are some days (okay, I confess) I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolate melt-in-your-mouth Gluten-Free Goddess Brownie. A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. Is it a nutritious choice? Um, probably not. Except as food for the soul. And sometimes, let’s face it. The soul needs chocolate. 

But this morning there was a trendy new box of quinoa flakes perched on the kitchen counter. And a fresh bag of plump seedless raisins nearby. I leaned against the counter's edge and sipped my morning cup of java. I started daydreaming about cake. Maybe a carrot cake. With cinnamon. I knew what I had to do. Quinoa was calling to me.

Quinoa (pronounced keen-wa) is a fab ancient faux grain (it's actually a fruit seed) that is high in protein and naturally gluten-free, and lucky for cereal lovers, it turns out quinoa flakes make a satisfying hot cereal choice, too. But today we're interested in baking with quinoa, right? And as luck would have it, quinoa cereal flakes approximate quick-oats-style oatmeal in size and texture. 

The taste is different, though. More nutty than oats. Kinda toasty. A tad unfamiliar. And it takes some getting used to. Bland as oatmeal, it is not. It has a definite personality. And... I am here to tell you- quinoa flakes are a tasty little number for baking. Different, yes. But once you nibble a second bite, and a third, and a fourth, you start thinking, Hey. This is good stuff! You break off a warm piece of quinoa cake and ferry it, sock-footed, across the saltillo tile floor to your script-typing coffee sipping husband and offer it with a smile. You urge, Try this.

And he murmurs, Hmmm.

And you reassure him with, The second bite is better, give it a minute, and he interrupts and says, No, this is excellent. It’s different, but it’s good. Very good, actually. 

Yup. This particular gluten-free goddess couldn't agree more.

Enjoy, my lovelies.

Karina xo



Take a bite! Beautiful crumb and texture.

Gluten-Free Goddess Quinoa Breakfast Cake Recipe

This cake is a hybrid of tastes and textures. It resembles an oatmeal cake at first, until your tongue discovers the carrot and coconut, and finishes with a juicy raisin. It’s then you think, I just need another bite to figure this out. And you chew. And your taste buds get very happy. I buy my quinoa flakes here at Amazon.

Ingredients:

1 1/2 cups quinoa flakes
1/2 cup sorghum flour
1/2 cup cassava flour/starch
3/4 cup almond meal flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum or gelatin
2 teaspoons ground cinnamon
3/4 cup packed organic light brown sugar
2 large organic free-range eggs (or Ener-G egg substitute, for egg-free)
1/2 cup coconut oil, safflower or avocado oil
1/4 cup sorghum molasses, or maple syrup, or raw organic agave
2 teaspoons bourbon vanilla extract
1/4 cup orange juice
1 cup finely grated carrots
1/2 cup grated sweetened coconut
1/2 heaping cup seedless raisins 

Instructions:

Line a 10x13-inch baking pan with greased parchment or foil. Set aside.

In a mixing bowl, whisk together the flours and the dry ingredients. Add in the egg (or egg substitute), oil, molasses, vanilla, orange juice; beat to combine.

Stir in the carrots, coconut and raisins by hand.

Preheat your oven to 350ºF. and allow the cake batter to rest in the bowl until the oven is pre-heated.

Pour the batter into the prepared 10x13-inch baking pan and spread evenly. Place the pan into the center of the oven and bake until the center is fairly firm to touch and a wooden pick inserted into the center emerges clean, about 25 to 35 minutes.

Please keep an eye on the cake and follow your own experience for baking bars and sheet cakes in your climate (dry or humid) and at your altitude.

Cool the cake on a wire rack. 

This is a very tender cake, so if you cut it when it is still warm it will fall apart a bit. Just be warned. Cooling helps the slicing aspect.

Cut into 16 pieces, wrap in foil, bag, and freeze for future breakfast snacks. Yay.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Karina's Notes:

Look for quinoa flakes in the hot cereal section of your local market. Or order them at Amazon.

TRENDING

Gluten-Free Goddess Raspberry Jam Bars

Sweet and simple raspberry jam bars. Let's be honest. I am here today to tempt you. To coax you. To seduce you with a gluten-free dessert worthy of every single luscious calorie. In full transparency, I am admitting up front these are not fat-free. Or sugar-free. These aren't diet food. They're not proper for breakfast (unless you serve them with Champagne). And you won't be able to sigh ever-so-wistfully at parties and mention, off hand, how hard it is to eat gluten-free at family gatherings and parties. Because, Darling Reader, you'll score zero sympathy points once people sink their teeth into the luscious raspberry jam filling nestled between buttery toasted coconut-almond crunch topping and tender hazelnut cookie crust. Nope. In fact, these decadent raspberry coconut-almond bars should come with a warning:   Be careful who you share these with. Because they are sure to fall madly in love with you. Seriously. Karina xox

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Quinoa Salad with Roasted Beets, Chick Peas and Orange

Fresh, bright quinoa salad with oranges and roasted beets. Roasted Beets + Quinoa are a super yum match. Trust me. February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Irish Soda Bread . And soul warming soup . And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties. Because throwing a party is a tad more complicated than it used to be. There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house. Why not go fresh and bre

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Gluten-Free Lasagna In a Casserole Style Slow Cooker

Slow Cooker Lasagna As it Should Be. Delicious! And perfect for old fashioned family comfort food. It's been a long time since I flirted with a new kitchen appliance. Truthfully? I barely have room for the few gems I still have, after all these moves. Though I've got more room these days, post apartment living. We're finally in a house. And the days of a kitchen without an oven are in the rearview mirror.  You remember those rental days, right?  In Rental World they don't always give you a full size, actual oven. They might just give you a four burner cooktop. And a rickety microwave.  So what's a gluten-free lasagna craving girl gonna do? Make a mug of chai.  Cruise Amazon.  Because this. A  Crock-Pot Casserole Manual Slow Cooker .   Brilliant. My first lasagna in this new Crock Pot Casserole Slow Cooker Please note: This is NOT a sponsored post.  I assembled this classic family style lasagna at noon today-