This recipe is originally based off of the Quinoa Applesauce Cake that I see all over the gluten-free web. I veganized it, added chopped apples, cinnamon, added hazelnut meal, rice bran (for fibre), arrow root powder, used roasted hazelnut oil instead of canola and eliminated the sugar by substituting maple syrup instead. I have been drinking the same old smoothie everyday for breakfast, I wanted something crazy, like cake! This makes for a satisfying, and filling breakfast, and it tasted so yummy! You could most likely get away with serving it for dessert with ice cream too.
1 1/4 cups quinoa flour
1/4 cup hazelnut meal (or almond meal), or substitute with another 1/4 cup of quinoa flour
1/4 cup rice bran
1/4 cup arrowroot powder
1/2 teaspoon baking soda
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp cloves
1 tsp cinnamon
1/2 cup oil (I used roasted hazelnut oil)
3/4 cup maple syrup
1 flax egg
1 1/4 cups unsweetened applesauce
1 large apple, chopped
Preheat oven to 350F. Mix dry ingredients in a medium bowl (including nut meal), set aside. Mix wet ingredients together in another bowl, set aside. Add chopped apple to dry mixture, then add wet mixture to dry and stir until combined. Pour mixture into a greased cake pan, or loaf pan. Bake for 55 minutes to 1 hour. (I baked mine in 1 hr, 5 min).
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