Quinoa and Almond Flour Cake

In my quest to work with alternative flours I have been testing out quinoa flour. And I have been very impressed, it works really well.




225g/8 oz ground almonds/almond flour

125g/4.4 oz quinoa flour

3 large eggs

225g/8 oz honey

100g/3.5 oz coconut oil, room temperature

2 level teaspoons ground nutmeg

2 teaspoons baking powder

Pinch of salt


Preheat your oven to 325F/170C/Gas 3.

Grease a bundt tin.


Mix together all the dry ingredients.

In a separate bowl combine the wet ingredients.

Now bring the two mixtures together, stir to form a smooth batter.

Pour into the prepared tin and bake for 35-40 minutes until golden brown on top.

Cool for half an hour in the tin before turning it out.


Variations:

Replace the nutmeg with ground cinnamon, ground cardamon or mixed spice

Replace the spice with two teaspoons vanilla extract




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