Whole wheat Flour -- 1½ cups
Baking Soda -- 1 tsp
Baking Powder -- 1 tsp
Salt -- ¼ tsp
Extra virgin Olive Oil -- ½ cup
Raw Honey -- ½ cup + ¼ cup for the syrup
Butter milk -- ½ cup
Eggs -- 2 large
Vanilla Extract -- 1 tsp
Ground Almonds -- ½ cup (about ¼ cup whole almonds an 2 tbsp granulated sugar)
Quinoa -- 1/3 cup, yields 1 cup cooked quinoa
Raisins -- ¾ cup
Rinse the quinoa and in a small saucepan, add double the amount of water and add the quinoa. Let it boil and then simmer. Let it cook with the lid on, until the whole water is absorbed. Add more water in case the quinoa is not completely cooked. Remove from the heat and keep aside.
Preheat the oven to 350 degrees F. Grease a 8x8 inch square baking pan.
In a large mixing bowl, combine the wheat flour, baking soda, baking powder and salt. Add the olive oil, honey(½ cup), buttermilk, eggs and vanilla extract and mix until they are combined. If not using an electric mixer, just beat the eggs well before adding them.
Fold in the almond flour. If you do not have this handy, dry roast the almonds and grind it along with sugar.
Then the quinoa and finally the raisins.
Pour the cake batter into the greased baking pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist. Let is rest in the pan itself.
For the syrup: Bring the honey to a gentle boil in a small saucepan then remove from heat.
Use a toothpick and poke holes throughout the cake. While the cake is still warm, pour the syrup over the cake and using the back of a spoon spread it evenly. Let the cake to cool in the pan before cutting it into squares.
Recipe Courtesy: Daring Gourmet