1/2 cup tri-colour quinoa, rinsed
3/4 cup brown sugar
2 1/2 cups almond meal
1 teaspoon bicarbonate of soda
1/4 cu canola oil
1/4 cup silvered almonds
Honey, to serve
Preheat the oven to 160 degrees Celsius. Grease and line a 10cm x 22cm loaf tin with baking paper, leaving the sides overhanging.
Cook quinoa in 1 cup of boiling water. Cover, reduce the heat to low and simmer for 12 minutes or until all the water has been absorbed. Once cooked, set aside and allow to cool.
In a large bowl, combine brown sugar, almond meal, bicarbonate of soda and 1 cup of cooked quinoa.
In another bowl, whisk the eggs until well combined. Add the oil and 125ml (1/2 cup) water and combine well. Add egg mixture to the quinoa mixture and stir to combine well. Pour into the prepared tin. Scatter the almonds down the centre of the loaf, then bake for 1 hour or until a skewer inserted into the middle of the loaf comes out clean.
Remove from the oven and cool on a wire rack, slice and serve with a drizzle of honey.
This is an edited recipe extract from Classics with a Twist developed by Jamaica Blue available in stores now.