I’ve been nestled in the countryside of Chabanais, in the south west of France, with my dear friend Kate, for the past week and in an attempt to entertain ourselves, we have been baking sweet treats on the daily. Having been a little zealous with my measuring, whilst making 'meat' balls the other night, we ended up with about half a tonne of cooked quinoa left over. Rather than let anything go to waste, I scoured the internet for recipe ideas and came across this...
Apple Spice Quinoa Cake
This simple recipe from the Little Artisan Kitchen, has nine ingredients, which can be modified for both vegan and gluten free diets. Taking only three steps to make, it's great for people for whom time, or indeed patience, is short.
I replaced the butter with vegetable margarine, used up a cup of the leftover quinoa and after an hour in the oven, was salivating over the smell emitting from the cake tin. Between the three of us, Kate, her husband Colin, and myself, the entire cake was devoured by the time we all went to bed. A most successful foray into quinoa related baking, even if I do say so myself. Now, what to do with the rest of this quinoa...
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