quinoa banana cake with pecans
Serves: 8-10 • Preparation time: 65 minutes
50 grams tricolor quinoa
200 grams ghee, softened
200 grams cane sugar
1 packet vanilla sugar
1 teaspoon ground cinnamon
1 organic lemon, scrubbed clean
200 grams spelt flour
75 grams pecans, coarsely chopped
4 ripe bananas, mashed
1 tablespoon baking powder
Also need: immersion blender or food processor, greased 28 x 18 brownie pan
How to cook
Pre-heat the oven to 175 °C. Boil the quinoa in plenty of water with a pinch of salt until tender, about 15 minutes. Pour off the cooking liquid and drain the quinoa well in a sieve.
Mix the ghee and sugar until white and creamy. Add a pinch of salt and cinnamon. Zest the lemon and squeeze the juice and add to the ghee. Add 2 bananas, the cooked quinoa, spelt flour and baking powder. Fold in the nuts and the other 2 bananas.
Spoon the batter into the pan. Place the pan on the middle oven rack and bake the cake until golden brown and done, about 45 minutes. Insert a skewer into the cake to check doneness: if it comes out clean, the cake is done. Remove the cake from the oven and set it on a cooling rack to cool.
Remove the cake from the pan, cut into slices and serve with a scoop of vegan ice cream.
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