|Tender and moist quinoa breakfast cake- really delicious.|
Start Your Day with Cake!
There are some days [okay, I confess!] I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolaty coconut and brown sugar laced delectable gluten-free blondie style brownie. A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. And I lick my fingers. Is it a nutritious choice? Um, probably not.
Except as food for the soul.
And sometimes, let’s face it. The soul needs chocolate. For breakfast. 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 English Breakfast tea. I started daydreaming about oatmeal cookies. Then carrot cake. Carrot raisin cookies. Molasses and cinnamon. I knew what I had to do. I had to bake.
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, turns out it’s a satisfying hot cereal choice, too.
Quinoa cereal flakes approximate quick-oats-style oatmeal in size and texture. The taste is different, though. More nutty. Kinda toasty. A tad unfamiliar. And it takes some getting used to. Bland as oatmeal, it is not. It has a definite personality.
Dress it up with maple syrup, chopped nuts, raisins or dried cherries. A sprinkle of cinnamon and brown sugar. You name it. Quinoa can handle it.
And I am here to tell you- the 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 and ferry it, sock-footed, across the saltillo tile floor to your script-typing 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, and he interrupts and says, No, this is excellent. It’s different, but it’s good. Very good.
Yup. This particular gluten-free goddess couldn’t agree more.