Gingerbread quinoa bake
Homemade mincemeat is definitely my new favourite thing around here. Once you've made a jar (which literally only takes minutes) you can store it in the fridge and then use it in everything. I did the same last Christmas and these were a couple of the resulting recipes from back then.
Cranberries also seem to be a bit of a recurring theme at the moment, maybe it’s because they look like Christmas jewels and I like pretty seasonal photos!
But in actual fact this post is really in celebration of…ginger and quinoa. I almost reached across for the cinnamon when mixing together this batter then my fingers switched track and out came Mr Ginger accompanied by Miss Molasses, another fabulous combo for this time of year. Note I am very cautious with adding too much molasses as I find it easily overpowering to my taste buds, feel free to be more generous if that’s your thing.
The texture of this bake was spot on, really moist but light and cakey. If you are not accustomed to the taste of quinoa flakes you may pick up on a slight bitterness, I think the ginger works really well to compliment the quinoa. But feel free to modify the level of spice and agave to your own taste.
Perfect for breakfast or dessert…or both! The recipe can easily be doubled up for a larger pie dish.
Recipe: Gingerbread quinoa bake
½ cup quinoa flakes
1 tbs ground chia/flax
½ tsp baking powder
½ tsp vanilla extract
1 tsp ground ginger
Pinch stevia (1/6th tsp)
3 tbs agave/maple syrup
1 tsp molasses
1/3 cup soy yoghurt to mix (or other yoghurt)
3 tbs apple puree (or more yoghurt)
2-3 tbs mincemeat for base (homemade ideally)
Handful of part-cooked fresh cranberries to decorate top
1 tbs crystalised ginger- chopped for top
Brown rice syrup/agave/maple syrup to drizzle (if desired- I omitted)
Part cook the cranberries by cooking in the microwave (1 minute) or hob for a few minutes until the first few cranberries only just begin to pop their skins.
Meanwhile, mix all wet ingredients together in a small bowl before adding to the dry ingredients (other than base and toppings) Mix well to achieve a thick smooth batter consistency.
Line the bottom of a small pie dish (approx. 15cm diameter) with the mincemeat mixture (or mix this through the batter- see note) spoon the quinoa batter over the top and smooth top with a spoon. Gently press the part cooked cranberries into the top of the batter and sprinkle with the finely chopped ginger pieces.
Bake in a preheated oven at 180 for approx. 15 minutes until golden, check with a toothpick and if the mixture is still uncooked in the centre loosely cover with foil so that the top doesn’t brown and continue to bake for another 5 minutes until cooked through. (I had to cover mine)
Instead of using mincemeat as a base, you could mix it through the batter and reduce the yoghurt slightly. I used a small ceramic fluted pie dish and it was tricky to get the bake out neatly. It would be advisable to use a dish with a removable base and mix the mincemeat through the batter if you wish to remove it. Or do as I did and eat from the dish- I didn't eat it all by myself!
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.