Quinoa is a very popular ingredient, it has some great qualities. It is gluten free and very high in protein. It comes in several colours, the creamy coloured one being the easiest to find. Most people use it as a savoury ingredient in salads, or a replacement for cous cous. However I find it an interesting alternative when baking and wanting to keep the recipe gluten free. Two important points, you must wash the Quinoa several times to make sure you get rid of the bitter tasting coating. Secondly the longer you cook Quinoa the more the grain softens and eventually looses it shape altogether. This works well for baking as you want the cake to have a smooth texture. It does have an unusual taste, quite nutty.
1 1/2 cup of cooked cool quinoa ( Boil with the scraped seeds on a vanilla pod for 10 – 15 mins)
1 cup of sugar
150 grams of unsalted butter
1 cup of almond meal
1/2 cup of gluten free flour
1 1/2 cups of puréed raspberries, (Frozen are fine)
1 1/2 cup of toasted almond flakes
150 grams of white chocolate ( Make sure it is gluten free)
Grease and line a slice pan and bring the oven to 170C degrees.
Boil and cool the Quinoa.
Beat the soft unsalted butter with sugar, when creamy in colour add the eggs and keep mixing.
Add the Quinoa and puréed raspberries, and continue mixing.
Finally add the dry ingredients.
Sprinkle the toasted almond flakes all over the slice.
Now pour into the slice pan and place into the oven for 30 to 40 mins, until golden brown.
Allow to cool.
Melt the white chocolate in a bowl over a saucepan of boiling water. When completely melted pour over the top on the slice and spread over in an even layer. Pop in the fridge until it hardens. Then slice.