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Keen for Quinoa – Banana cake

October 10, 2012

Banana Quinoa Cake

The short story is that Quinoa (pronounced KEEN WAH) is good for you! An ancient crop, quinoa has recently become revered for its high protein value, good source of fibre and magnesium, calcium & iron content.

Not a grain but a seed, nor from a grass family, gluten-free Quinoa is related to beetroot & spinach and considered easy to digest. My foray with quinoa started as a replacement for rice and cous cous, but recently, I have been milling it to make quinoa flour as it makes a perfect substitute for wheat. Is it paleo? Not sure but it is on my list!

Most pre-packaged quinoa has been pre-rinsed of the bitter saponin coating but I always rinse mine well before using. In fact, I go a step further and “activate” my quinoa by rinsing and soaking for a few hours, where, on a warm day, it may sprout! I then dry it in my dehydrator for storage. This activation process improves the nutritional value by releasing enzymes and is said to multiply its vitamin content.

Try boiled or steamed quinoa instead of rice, or mix some in with your rice to boost the protein & fibre of your rice. Or grind some down to make flour and make the following gluten-free, banana cake recipe which is yum! I have made this recipe and successfully substituted the sugar for Natvia and butter for coconut oil, so you choose. It keeps very well and remains moist just don’t over cook it. I like to always add some coconut flour to boost the fibre but cakes with coconut flour tend to brown rapidly.

100g quinoa
35g coconut flour
1.5 teas bicarb soda
2 teas baking powder
2 teas mixed spice (I used cinnamon, nutmeg & cloves)
3 bananas or 4 small
6 eggs
100g butter
100g sugar
handful of chopped walnuts (optional)
Mill the quinoa with a pinch of salt on SP 9 for 20 seconds. Add the dry ingredients and mix for 10 seconds, SP 6 and set aside.
Mix the bananas, butter & eggs on SP 6 for 15 seconds until lightly whipped. Add the dry ingredients and mix until just combined. Throw in the nuts at the last moment and bake in a loaf pan for 35 minutes at 160°C or until cooked.



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