Cranberry Quinoa Softcake

By: Esther Vasa

For Cooking Quinoa
Quinoa - 1/2 cup
Water - 1.5 cups
Himalayan Salt - a pinch
Cranberry Quinoa Softcake

For Cake Mixture:
Flaxseeds - 1 tsp
Medium Sized Bananas - 3
Almond Milk - 1/3rd cup
Baking Powder - 1 tsp
Cranberries - 1/2 cup
Cinnamon Powder - 1 tsp
Ginger Powder - 1/2 tsp
Eggs - 3 or Egg Whites
Extra Virgin Olive oil - 2 tbsp

For Sauce:
Maple Syrup - 1 tbsp
Juice of 1/2 lime or lemon
Cranberries - a handful

  • Thoroughly wash quinoa using cold water, rinsing quinoa seeds and by changing the water at least twice.
  • Cook quinoa using the ingredients from "For Cooking Quinoa". Fluff and let cool.
  • Blend cooked quinoa with all the ingredients listed under "For Cake Mixture" except cranberries.
  • Bake at 350F for 1 hour 15 minutes or even more if you like the top layer to be crispier.
  • Serve it as is and enjoy with almond milk. Or prepare the sauce by whisking the ingredients listed for "For Sauce" and topping the quinoa softcake with the sauce. Remember, the inside of this cake will be soft and moist while the outside is crispier giving the feel of biting into a slice of quiche.
  • Enjoy!
If you like your cake sweeter, add more bananas or just a few dates while blending. You can use any berries you have on hand. Works great with bilberries, blueberries or gojiberries too. Enjoy!