Quinoa Pound Cake Recipe by Maria Cerulli
 Maria Cerulli @lafarfallaglutenfree I love finding new breakfast alternatives, trying new flavors, and maybe even having a healthier dessert... without butter, using natural gluten-free flours and raw cane sugar, which, along with quinoa flour, not only gives a slightly bitter taste but also a nice amber color. I love finding new breakfast alternatives, trying new flavors, and maybe even having a healthier dessert... without butter, using natural gluten-free flours and raw cane sugar, which, along with quinoa flour, not only gives a slightly bitter taste but also a nice amber color. Quinoa Pound Cake Share its first Cooksnap! I love finding new breakfast alternatives, trying new flavors, and maybe even having a healthier dessert... without butter, using natural gluten-free flours and raw cane sugar, which, along with quinoa flour, not only gives a slightly bitter taste but also a nice amber color. I love finding new breakfast alternatives, trying new flavors, and maybe even having a healthier dessert... without butter, using natural gluten-free flours and raw cane sugar, which, along with quinoa flour, not only gives a slightly bitter taste but also a nice amber color. Ingredients 45 min 8 servings 3 eggs 1/2 cup raw cane sugar (about 100 grams) 1/3 cup corn oil (about 70 grams) 1/3 cup rice milk (or any other plant-based milk, about 70 grams) 3/4 cup quinoa flour (about 100 grams) 3/4 cup potato starch (about 100 grams) 1 packet baking powder 3 eggs 1/2 cup raw cane sugar (about 100 grams) 1/3 cup corn oil (about 70 grams) 1/3 cup rice milk (or any other plant-based milk, about 70 grams) 3/4 cup quinoa flour (about 100 grams) 3/4 cup potato starch (about 100 grams) 1 packet baking powder Cooking Instructions 45 min 1 In a bowl, beat the eggs with the sugar, then add the oil and milk. 2 Next, add the flour, potato starch, and baking powder, and mix the batter well. 3 Line a loaf pan with parchment paper and fill it with the prepared batter. Bake in a preheated oven at 350°F for 30-35 minutes. 1 In a bowl, beat the eggs with the sugar, then add the oil and milk. 1 In a bowl, beat the eggs with the sugar, then add the oil and milk. 2 Next, add the flour, potato starch, and baking powder, and mix the batter well. 2 Next, add the flour, potato starch, and baking powder, and mix the batter well. 3 Line a loaf pan with parchment paper and fill it with the prepared batter. Bake in a preheated oven at 350°F for 30-35 minutes. 3 Line a loaf pan with parchment paper and fill it with the prepared batter. Bake in a preheated oven at 350°F for 30-35 minutes. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 21, 2021 11:59 Mi piace cucinare, impastare e sfornare... soprattutto i dolci! 😊 Sono celiaca e quindi la mia cucina è totalmente senza glutine. Le mie ricette le trovate anche nella mia pagina Facebook e Instagram @lafarfallaglutenfree 🦋 Similar Recipes Sweet Potato Pound Cake Sweet Potato Pound Cake I wanted to make a moist pound cake and also had half a sweet potato that I wanted to use up, so I made this. The trick is to thoroughly whip the butter and sugar so that you incorporate lots of air. It'll come out moist and fluffy. If sautéing the potatoes in Step 2 is too much trouble, just sprinkle with a bit of sugar and microwave. The baking time and temperature will differ according to your oven, so adjust as necessary. Recipe by Youtank cookpad.japan Matcha Pound Cake Matcha Pound Cake I was able to obtain inexpensive matcha tea powder. I used my basic recipe for plain pound cake, and replaced some of the cake flour with matcha . I use medium or large eggs. Take care not to let the eggs separate from the batter while mixing. Adjust the baking time according to your oven temperature. 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