A Simple Grain-free, Bean-free Cake

A simple cake made from quinoa, amaranth, and flax.

I've been trying to cut the sugar in my family's diet. I avoid artificial sugars and sugar alcohols, since they are made from corn; Furthermore, my son with autism reacts poorly to them. In this recipe, I use sucanat but less than I have in the past. If you're looking for a grain-free cake that is not too sweet, then this is it.

This recipe requires a food processor or powerful, wide-based blender.

2 cups whole quinoa
2 & 1/2 cups water
1 cup ground flax seeds or flax meal
1/2 cup amaranth flour
1 tsp. cinnamon (optional)
3/4 tsp. baking soda
1/2 cup granulated sugar (sucanat, palm sugar, or maple sugar)
3 tbsp raw apple cider vinegar or lemon juice

1) Preheat oven to 350F and grease 7x11x2", 9" round, or prefered pan.
2) Add quinoa and 2 cups water to food processor and process for 5 minutes or till well combined.
3) Add flax meal and 1/2 cup water to processor and process for 3 minutes.
4) In a separate, large bowl, add amaranth flour, cinnamon, baking soda, and sugar and combine with fork.
5) Pour wet mixture into dry mix and combine, making sure to scrape bottom of bowl.
6) Add apple cider vinegar (or lemon juice) and gently fold in with silicone or rubber spatula. This is when cake will begin to rise. Be careful not to over mix.
7) Quickly pour mixture into prepared pan and bake in oven for 40 minutes or until done.

This cake is grain-free, gluten-free, corn-free, rice-free, dairy-free, casein-free, bean-free, soy-free, egg-free, potato-free, nightshade-free, and xanthan gum-free.

It can be made yeast-free by using lemon juice instead of apple cider vinegar.

Quinoa & Almond Sandwich Bread (w/ Almond-free Option)

Just Quinoa Bread (almond-free option)

This is a simple recipe for a grain-free and nutritious vegan bread. It slices well after two hours of cooling. A food processor or powerful wide-based blender is needed for this recipe. Additionally, a coffee grinder or similar device may be needed to finely grind almonds or almond meal. You can also use this recipe to make just quinoa bread, by using quinoa flour in place of almond flour.


 2 cups whole quinoa
1 cup ground flax seeds or flax seed meal
3 & 1/3 cup water
1 cup lightly packed, finely ground almonds or finely ground almond flour or ground quinoa/quinoa flour
3/4 tsp baking soda
1 tsp powdered kelp (optional)
3 tbsp apple cider vinegar or lemon juice




Grain-free Quinoa & Almond Vegan Bread



1) Preheat oven to 350F and grease standard size loaf pan with coconut oil.

2) Place quinoa and 2 cups water into food processor and process for 5 minutes.

3) Add ground flax seed and 1& 1/3 cup water to food processor and process mixture until homogeneous.
4) In large bowl, place finely ground almonds (or quinoa flour), baking soda, and powdered kelp, and combine dry ingredients.
5) Add quinoa mixture from food processor to dry mix in bowl.
6) Stir ingredients well, making sure to scrape bottom of bowl
7) Lastly, add apple cider vinegar (or lemon juice) to bowl and gently fold into mixture with silicone or rubber spatula. At this point the bread will begin rising, so be careful not to over mix.  The mixture should a thick batter.
8) Quickly pour mixture into greased bread pan and place in oven. You should be able to slightly shape the top of the loaf after pouring it into the pan.
9) Bake for 1 hour.
10) Let loaf cool in pan for 5 minutes. Then loosen sides with knife and flip out of pan. Cool on rack or plate, if you don't have a rack.
11) After two hours, bread will be sliceable. Depending on how long you want your bread to stay fresh, keep it at room temperature for a couple of days, or for 4-5 days refrigerated, wrapped in a paper towel or brown paper bag, and kept in plastic.

This bread is grain-free, gluten-free, corn-free, rice-free, dairy-free, casein-free, bean-free, soy-free, egg-free, potato-free, nightshade-free, and xanthan gum-free.

This bread can be made almond-free and tree nut-free.

It can be made completely yeast-free by using lemon juice instead of apple cider vinegar.

Grain-free, Bean-Free, Vegan Spice Cake

This cake is similar to Grain-free Gingerbread Cake but made with quinoa instead of besan and arrowroot. It's just as delicious, and the whole family loved it. This recipe requires a food processor or wide-based blender.

Wet ingredients:
1/3 cup flax seed meal or ground flax seeds
1 cup granulated sugar (sucanat, palm, or maple)
1 & 1/2 cup quinoa flour or ground quinoa or finely ground almonds
1 & 1/4 cup water (use just 1 cup water if using almonds)
1/3 cup organic coconut oil
1/4 vanilla bean pod or caviar

Dry ingredients:
1 cup buckwheat flour
3/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice (cinnamon, ginger, cloves, nutmeg blend)

Last ingredient:
3 tablespoons apple cider vinegar or lemon juice

1) Preheat oven to 350F and grease 11x7x2", 8x8", or 9" round pan.
2) Place wet ingredients in food processor and process for 5 minutes.
3) Place dry ingredients in separate bowl and stir together.
4) Pour wet mixture into bowl containing dry mix and stir together, making sure to scrape bottom of bowl.
5) Make sure oven is preheated and pan is prepared.
6) Add last ingredient to bowl and gently fold in using rubber or silicone spatula. This is when the cake will begin to rise, so be careful not to over mix.
7) Pour cake batter into pan and gently smooth out or ease batter into sides of pan if needed.
8) Sprinkle with additional sucanat if desired.
9) Place cake into oven and bake for 25-30 minutes or until cake is done.

If you'd like to add a cup of raisins or other add-in,

• soak dehydrated-fruit for 10 minutes and then drain
• increase baking soda to 1 teaspoon
• add 1 cup of your choice fruit, nibs, nuts, etc., and stir in before adding vinegar or lemon juice
• increase vinegar or lemon juice to 1/4 cup

Enjoy!

This cake is grain-free, gluten-free, corn-free, rice-free, dairy-free, casein-free, bean-free, soy-free, egg-free, potato-free, nightshade-free, and xanthan gum-free.

It can be made yeast-free by using lemon juice instead of apple cider vinegar.