Discovering a new ingredient in cooking is always exciting especially when the ingredient is beneficial to us and has a good taste. Quinoa flour is light and also ideal for anyone eating a gluten-free diet. I decided to create a cake mixture as I had some pretty paper cases and they worked out well. I added these cakes to my brunch selection. You can add more agave syrup however I placed marmalade on my cake so I did not need more sweetness.
- 150g quinoa flour
- 125g self raising flour, gluten free
- 1 tsp. baking powder, gluten free
- 1 packet unsalted butter
- 2 eggs
- 2 tsp. cinnamon
- 1 tsp. agave syrup
- 150g pumpkin seeds
- 1 pkt blueberries
- 1/2 a mug of peppermint tea
- Zest of a lime
- Step 1 Heat your oven to 160c fan assisted and prepare your ingredients beforehand as it often helps.
- Step 2 Beat your butter until light and fluffy and add your agave syrup. Beat again, break the eggs into a bowl and beat them, add to your butter and carry on beating. Should your mixture curdle add some of the flour.
- Step 3 Add the rest of the flour, baking powder and spice and beat on a low speed until the flour is incorporated into the mixture.
- Step 4 Add the blueberries to your mixture and add the tea on a very low speed. Sprinkle the lime zest and pumpkin seeds and beat one last time. You should have a nice yellowish mixture that flows of the whisk.
- Step 5 Place your paper cases on a tray and spoon the mixture into your cases. The cases are on the large size so I produced 6 cakes with the quantities above.
- Step 6 Place in your hot oven for around half an hour. Check that cakes are cooked by placing a skewer through them.