Brioche-Quinoa Cake

Preparation time: Overnight
Cooking time: 1hr 15min
Skills needed: Beginner

Serves 8

212g White Quinoa
38g Red Quinoa
750g Full cream milk
1 Vanilla pod
180g Raw sugar
90g Butter
100g Egg yolk
80g Dates
60g Sultanas
1 Cup Rum

Soak white and red Quinoa in water overnight and drain well before cooking.

Soak the sultanas and dates in rum 1 hour prior to baking.

Cook Quinoa with milk and vanilla in slow heat until soft and puffy, almost until it has absorbed all milk.

In a bowl, mix sugar and egg yolk until well blended. Add in melted warm butter and mix ingredients to combine. Mix in cooked Quinoa and pre-soaked sultanas and dates.

Bake in 150c oven for 1hour and 15minutes. Leave it to cool in the pan before serving.

Most cakes consist of flour and sugar as the main ingredients, which raises blood sugar levels and makes you hungry later. This cake is packed full of Quinoa, which is high in protein making it low GI, gluten free and also good on iron and fibre. This makes this recipe guilt-free and suitable for diabetics, coeliacs and those who are weight conscious. The taste is surprising – not sweet like most cakes, but satisfying and flavoursome.

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