Wednesday, February 3, 2016

Blueberry Quinoa & Oat Maple Oven Cake





This hearty, wholesome, tasty & healthful ancient grain cake is easy to make fully organic and gluten free (look for gluten free oats).  It's also dairy free and includes the healthy fats from the oats, quinoa, pepitas and coconut oil.  Always choose organic berries.  They are so tasty & filled w/ natural anti oxidant nutrition. 

 Amount
Measure
Ingredient
Prep Method
¼
Cup
Steel cut oats

¼
Cup
Rolled oats

¼
Cup
quinoa

¼
Cup
Coconut oil



Set the oven to 375.  Combine all in an 8” oven proof skillet.  I like the ceramic non stick.  Set the timer for 10 mins.  Stir once the coconut oil is melted.  Set the timer for 10 more mins.  When the grains are fragrant and golden brown, remove from oven.  Reduce the oven heat to 325.  Set the pan over medium flame and add:


1
Cup
Brewed black tea
Or water
2
Tablespoons
Port wine
Or fruit juice
1
Pinch
Salt
optional

Simmer until liquid is absorbed.  About 10 to 15 mins.  Reduce heat to low and add:


1
Tablespoon
Tangerine zest

1
Cup
Fresh tangerine juice

2
Tablespoons
Maple syrup


Simmer for about 5 mins until the liquid is absorbed and the grains nice and plump.  Stir to cool until cool enough to touch.


Meanwhile in a medium bowl whisk:

4
Large
Organic eggs


Fold in the maple grain mix, then gently fold in:


1
Cup
Organic blueberries

2
Tablespoons
Pepitas


Wipe out the skillet, spray it with organic oil spray, or wipe it w/ coconut oil.  Put the cake into the 325 oven and bake for 45 to 50 mins until the center is nicely set.  Rotate the pan halfway through.  Let cool for about 5 mins, shake the pan gently to loosen then slide out on to a plate to fully cool.


Serve w/ more organic blueberries, organic Bulgarian or Greek yogurt & mint or Aztec sweet herb garnish.  

Serve warm, cold or room temperature! 


Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

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