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

Inspired by Fresh365

(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