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
