Orange and Hazelnut Quinoa Coffeecake
Born out of discovery of food allergies to gluten, cow’s milk and soy, this
nutty and unique breakfast treat is adapted from the incomparable Ed
Brown’s Tassajara coffeecake recipe. Flavored with hazelnut milk (found
by the soy milks in your health food store,) toasted hazelnuts and
orange, it is made with quinoa flour. Quinoa is a high protein grain
originating in South America-discovered in Incan tombs, blessedly
ground into a wonderful flour. You’ll receive an unexpected kick-start
downing a good sized square of this cake!
For cake:
1 1/2 c. quinoa flour
2 tsp. baking powder
1/2 tsp. salt
1/3 c. Yellow-D dark brown sugar (highest percentage original molasses)
1/4 c. Earth Balance or other quality margarine, softened
1/2 c. hazelnut milk
2 large organic eggs
1 tbsp. orange zest
1 tsp. orange extract
Whisk flour, baking powder, salt and brown sugar to blend. Add
margarine, hazelnut milk, eggs and orange zest and whisk again until
smooth.
For topping:
2 tbsp. softened Earth Balance margarine
1/2 c. Yellow-D dark brown sugar
1 c. toasted, chopped hazelnuts
1 tbsp. quinoa flour
1 tsp. cinnamon
Combine all ingredients with a fork, mixing well.
Pour 1/2 of the batter into greased 9” pan. Cover with 1/2 of the topping,
and repeat with remaining batter and topping. Bake in a 350 degree
oven for about 25 minutes, until center is firm and cake is lightly
browned. Delicious straight out of the oven.