Ingredients

1 Cup cold, cooked quinoa (1/2 cup quinoa + 1 cup water)

½ Cup sour cream

1 ¼ Cup packed brown sugar

3 Eggs

1 Teaspoon Vanilla

1 ¼ Cup Oat Flour

1 Cup coconut flour

1 ¾ Teaspoon baking powder

1 Teaspoon salt

1 Tablespoon cinnamon

½  Teaspoon ground clove

¼ Teaspoon cardamon

½ Teaspoon allspice

¼ cup cocoa

2/3 cup milk

Directions

Preheat oven to 350 degrees

Lightly butter a 10 inch round cake pan or a 9×13 baking pan

Mix all dry ingredients together in a small bowl

Beat eggs and milk together in a separate container

In a large bowl mix sour cream, sugar and vanilla together and then add half of the egg and milk mixture, blend well, slowly add ½ the dry mixture, stirring until well blended. Add second half of milk and egg, mix well, add second half of dry mix and stir until thoroughly mixed.  Lastly, stir in the cool quinoa and mix it in until everything is homogeneous.

Pour into greased baking dish and bake at 350 degrees for 28-35 minutes depending on pan size

It’s done when a tooth pick in the center comes out clean.

Cool on rack for 30 minutes before trying to remove from pan

Top with traditional butter cream frosting or a powdered sugar glaze.

Makes 12 servings

Breakdown

Calories                                254.5

Cholesterol         57.6g

Sodium                 303.5mg

Carbohydrates    49.7g

Fiber                           4.9g

Protein                      6.3g