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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup (8 fl oz) | raw Agave syrup | 2 | medium (2-3/4" dia) (approx 3 per lb) | apples | 1/2 | cup | sunflower oil | 2 | cups | quinoa, organic, rinsed well and cooked | 0.33 | ounces | chia | 2 | teaspoons | vanilla extract | 0.33 | ounces | apple cider vinegar | 1/4 | cups | sunflower seed kernels, raw | 1/4 | cup, packed | raisins, seedless | 1 | Usda default (100 gm - 4 oz) | oat flour | 1 | teaspoon | baking powder | 1/2 | teaspoon | baking soda | 1 | teaspoon | ground ginger | 2 | teaspoons | cinnamon, ground | 1 | teaspoon | cardamom, ground | 1/2 | teaspoon | salt | 1/4 | cup | dry instant oats |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350F (180C). Grease a 9″ square pan, or line with parchment paper.
In a medium bowl, mix the grated apple, agave nectar, oil, quinoa, Salba, vanilla, vinegar, sunflower seeds and raisins. Set aside.
In a large bowl, sift the flour, baking powder, soda, ginger, cinnamon, cardamon, and sea salt. Add the oats. Add the wet mixture to the dry and mix well.
Pour into prepared pan and smooth the top. Bake for 30-40 minutes, until a tester inserted in the center comes out clean. Allow to cool before cutting into slices.
Makes 9 breakfast servings or 12 dessert servings. Best eaten the day it’s made.
* If you don’t have or can’t find chia, you could try substituting 2 Tbsp. ground flax seeds; but the cake will probably be denser and heavier this way. |
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