Tuesday, September 11, 2012

A Pumpkin Quinoa Cake For My Dad - Two Ways!






“The food is terrible, he said” 

The words of my Dad who was recently hospitalised for two weeks after falling terribly ill.  Of course we knew he was on the mend when these words passed his lips.  It was a relief to hear.

  I took off home that day and headed straight to the kitchen with the intention of creating something delicious but wholesome, and, I was pretty happy with the outcome.  I knew I had done it the moment I pulled it from the oven. 

I could smell the cake was done.  I let it cool then wrapped it in some fabric I had in the cupboard before heading back to the hospital, for a picnic of sorts from which there were crumbs to match thanks to two ravenous boys.  I can only imagine the cleaner was not impressed the following morning.    

I made the original version of this cake on spelt flour but since then I have created another version using oat flour for my own curiosity really.  It was equally delicious and is the one pictured.   I include the recipe for it below, if you are interested.  It could be regarded as gluten free if uncontaminated oat flour is used.  For anyone interested in making their own oat flour click here.

In my climate I like to store this cake in the fridge if it hasn’t been eaten within a day or two.  Allow it to come to room temp before serving or warm gently if you can’t wait. 



Pumpkin Quinoa Cake

(Dry Ingredients)
3/4 cup whole spelt flour
3/4 cup almond meal
3/4 cup quinoa, cooked
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon, ground

(Wet Ingredients)
2 eggs
1/2 cup ricotta
1/2 cup olive oil

1/2 cup chopped pecans + extra to top
1 cup grated pumpkin

Preheat over to 185 degrees celcius
Line a loaf pan with baking paper
Place the first 7 ingredients into a bowl and use a whisk to lightly mix together and break up any lumps 
Then mix the wet ingredients together using a whisk
Add the dry ingredients to the wet ingredients and mix lightly using a rubber spatula
Add the chopped pecans and grated pumpkin and mix again
Pour the batter into the prepared loaf tin and top with extra pecans if you wish
Place in the middle shelf of the oven and cook for approximately 35 - 40 mins or until a skewer when inserted comes out cleanly

Oat Flour Version
 (Gluten Free if Oat Flour is Non-Contaminated)

(Dry Ingredients)
3/4 cup oat flour
3/4 cup almond meal
3/4 cup quinoa, cooked
1/2 cup brown rice flour
2 tsp cinnamon
1/2 cup brown sugar
2 Tbs arrowroot flour
1 tsp baking soda
1/2 tsp sea salt

(Wet Ingredients)
2 eggs
1/3 cup ricotta
1/2 cup olive oil
1/2 cup full cream milk

1/2 cup pecans
I cup grated pumpkin

Essentially follow the same method as above for the spelt version






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5 comments:

  1. Hope your Dad is feeling much much better - who wouldn't after having this gorgeous cake? I love that it uses cooked quinoa, it must make it so moist. Fantastic recipe!

    ReplyDelete
  2. Isn't using cooked quinoa a great idea! Love the recipe and hope your dad is on the mend :)

    ReplyDelete
  3. Oh..it looks REALLY good x

    ReplyDelete
  4. A lovely bread! Healthy and surely divine tasting.

    Cheers,

    Rosa

    ReplyDelete
  5. This sounds spectacular- can't wait to try it. Thank you for posting!

    ReplyDelete

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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.

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