My family’s health is of utmost importance to me, especially my kids’ health. I’m always looking for creative ways to incorporate healthy ingredients into my cooking and baking. This cake is no exception and I can’t begin to tell you how excited I am about it! I felt like was taking a stab in the dark with this highly experimental creation. I really didn’t know how it would turn out. While it was baking I’d occasionally come in the kitchen to turn on the oven light, peer inside, and then pace around the kitchen, and then peer in again, a little nervous about what would greet me when I opened the oven.
This cake is definitely one of my crowning healthy creations thus far and I am in love with it! 100% spelt flour, honey, buttermilk, ground almonds, a whole cup of cooked quinoa, and olive oil! I felt a little nervous as I kept adding one healthy ingredient after the other, challenging myself to see what lengths I would go to make a super healthy cake for my family. And I especially held my breath as I poured the olive oil into the mixture…The outcome?
Simply amazing! If you’re nervous like I initially was about the olive oil and quinoa, set your fears aside. 1) You won’t even taste the olive oil, and 2) You won’t even know the quinoa is in it – nor will your kids! If you question how points 1 and 2 are possible, don’t take my word for it – just try it and see for yourself!
I use extra virgin olive oil every single day. Have done for years. It’s my primary cooking oil. I even slip it into my kids’ food. I make their scrambled eggs and omelets with it and add some to their pasta. And believe it or not, I add it to my 3 year old’s daily breakfast smoothie and have done so ever since he was 18 months old and was able to drink smoothies. I pack some of the most unbelievable ingredients into his smoothies – I’m convinced he’s the healthiest kid in town. And because I started him out on these things at such an early age, he’s used to them and willing to eat them…but only in smoothie form. So thank goodness for smoothies! I figure, if he eats nothing else in his super picky eating stage, at least he’s getting in those smoothies! In the next couple of months I’ll be introducing my daughter to these same smoothies, the lucky baby girl! So yes, our lives kind of revolve around olive oil to some extent and it’s an important part of our daily nutrition.
But up until this point I had never made sweet baked goods with it before. Oh, had I been missing out! I was very surprised to find that I wasn’t even able to taste the olive oil in the cake. I was worried it would be overpowering, but it wasn’t. If anything, it simply added just a faint hint of pepperiness which fit in perfectly with the other flavors. I chose Colavita’s Extra Virgin Olive Oil, specifically their 100% Argentinian Extra Virgin Oil which is described as having an intense fruity aroma and taste and paired beautifully with all the ingredients in this cake.
This cake is amazing. And I don’t mean just from the standpoint of, “considering what’s in it, it’s really good.” No, I mean it’s fantastic in its own right. The use of spelt flour, which is more delicate than whole wheat, and the inclusion of the olive oil and buttermilk make this cake tender and moist. I’ve already made it twice and I’m making it again tomorrow! We love it that much. My husband enjoys taking it to work with him for a late morning or late afternoon snack. And I can’t tell you how conscience-relieving it is to be able to eat something this good without having to feel guilty or fret about what I’m indulging in!
Let’s take a closer look at what’s in this cake and what makes it so special.
Olive Oil: It’s no surprise to anyone that good quality extra virgin olive oil is an incredible source of nutrition and packs in numerous health benefits. Olive oil contains a potent phytonutrient that reduces inflammation in the body which decreases the risk of cancer and its recurrence, including breast cancer. It’s also high in cancer-preventing antioxidants. If you’re worried about fat, of all other oils, olive oil is the highest in monounsaturated fat, which is the healthy/good kind of fat. It’s also very low in polyunsaturated fat, which is the bad kind of fat. Other benefits of regular olive oil consumption: It fights bad cholesterol which helps prevent heart disease, it lowers both systolic and diastolic blood pressure, it’s been demonstrated to help lower blood sugar and increases insulin sensitivity, and although high in calories olive oil has been shown to reduce levels of obesity. Studies have also shown that a diet high in olive oil can prevent rheumatoid arthritis. A regular diet of olive oil improves bone mineralization and calcification as well as assists in calcium absorption, all important to the treatment and prevention of osteoporosis. A recent study in France has also shown olive oil to be effective in preventing strokes. Finally, regularly consuming olive oil has been shown to prevent cognitive decline associated with aging, such as verbal fluency and visual memory.
Spelt Flour. Spelt was grown by early farmers at least as far back as 5000 BC. It’s one of the oldest cultivated grains, preceded only by two others (Emmer and Elkhorn). While it’s been popular in Europe, particularly in Italy and Germany, for ages, it’s not as known here in the U.S., though it is increasing in popularity. Spelt is actually an ancient form of wheat, but it’s much better for you. It has a milder, nutty taste. It’s naturally high in fiber and is higher in protein, B vitamins, and complex carbohydrates than is whole wheat. While wheat today is hardly recognizable from ancient wheat because of all the changes it has gone through to increase commercial production, spelt retains many of its original traits. And unlike other grains, spelt has a particularly tough husk that protects it insects and pollutants which enables growers to avoid using pesticides.
Some 800 years ago, Hildegard Von Bingen, a famous German botanical medicine expert, said of spelt: “The spelt is the best of grains. It is rich and nourishing and milder than other grains. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment.”
Almonds: According to a study at the Loma Linda School of Public Health, those who consume nuts five times a week have about a 50 percent reduction in risk of heart attack. Other health benefits of almonds: They lower bad cholesterol, protect artery walls from damage, help strengthen bones and teeth, provide healthy fats and aid in weight loss, they lower blood sugar after meals, nourish the nervous system, and assist in healthy brain function.
Buttermilk: Buttermilk is relatively low in fat and calories but high in potassium, vitamin C, B12, riboflavin, and phosphorous. It’s also a good source of probiotics, which helps balance the bacteria in the intestines, aiding in digestion and improving immune function.
Raw Honey: Dr. Oz refers to it as “liquid gold.” Unlike the process used in conventional honey that destroys beneficial nutrients, enzymes and antioxidants, raw honey isn’t filtered, strained, or heated above natural hive temperatures. Raw honey is nature’s multivitamin, containing high amounts of vitamins and minerals. It also contains immune-boosting anti-viral properties. Applied topically, it has antibacterial and anti-fungal properties, assisting in wound healing. Taken internally, it assists in the treatment of ulcers, bronchitis, and gastrointestinal issues. Raw honey can be purchased in any health food store or, if you’re lucky like me, you can get it fresh from a local beekeeper.
Quinoa: The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as “The International Year of the Quinoa.” Why has quinoa been singled out for this honor? Because it is a uniquely healthy grain and is regarded as a “superfood.” It has also been called the “mother grain” and “the gold of the Incas.” Quinoa is very high in protein. It’s also known as a “complete protein,” containing all 9 amino acids essential for life. It contains almost twice as much fiber as other grains and is thus helpful in lowering cholesterol, blood pressure, and blood sugar and also assists in weight loss. Quinoa is rich in iron, lysine and magnesium, which promote good blood oxygen, tissue growth and repair, and energy metabolism, to name a few. Quinoa is also rich in riboflavin and manganese, which assist in brain function and cancer prevention. Lastly, quinoa is a low-allergy food and is has high digestibility, which makes it especially ideal for children and toddlers and individuals with food sensitivities.
Now, combine generous amounts of each of these ingredients and you’ll have a tender, moist, sticky, protein and nutrient-packed, healthy, and positively delicious Spelt Honey Olive Quinoa Cake!
Don’t think twice about it. Just make it. You’ll love it. I promise.
A week ago we enjoyed a sunny, productive, and fun family Saturday. We worked around the yard, washed the cars, and had lots of play time all throughout. Our 3 year old had a blast channeling his energy into helping mow the lawn and wash the cars. I wanted to make a sweet treat that offered substance – something to fuel his little body that was burning calories at record speed – and something that tasted really good while also being super healthy and nutritious for all of us. That was the context for the creation of this cake.
Our 3 year old son, Liam, wanted to help mow the lawn so we let him use the non-gas powered mower – he did an amazing job! Up and down, up and down our backyard, the little guy put his all into it!
Liam then wanted to help daddy wash the cars – great way to cool off and some wonderful bonding time.
After all that work he was more than ready to enjoy a snack, and I had the perfect treat waiting! Everyone loved the cake, clear down to our one year old baby girl!
It was a perfect day. Family time playing and working together, a super duper healthy cake that turned out so wonderfully and, the crowning touch, our little ones playing and cuddling together, something every parent loves to see!
My heart just melts with joy any time I see this kind of thing – so happy I grabbed my camera just in time to capture this tender moment:
They’re just naturally great little kids, but I’d like to think that all those ultra-healthy ingredients in their tummies helped bring out the best in them that afternoon :)
Okay, now let’s make that cake!!
To cook the quinoa, thoroughly rinse about 1/3 cup of quinoa in a fine mesh sieve (this removes the saponin, a natural coating on quinoa’s outer layer that is bitter and soapy tasting). Place the quinoa in a small saucepan with double the amount of water, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let sit another 5 minutes, still covered. Fluff with a fork.
Combine the flour, baking soda, baking powder, and salt in a large mixing bowl.
Add the olive oil and the honey.
Add the buttermilk, eggs vanilla and almond extract.
Beat with an electric mixer just until combined. Do not over-mix.
Grind about 1/4 cup of raw almonds to yield about 1/2 cup ground.
Fold in the ground almonds with a rubber spatula.
Stir in the quinoa.
Stir in the raisins or dried fruit of your choice.
The second time I made the cake I used a combination of golden and regular raisins and some dried apricots. I think I prefer just the raisins in this particular cake, but feel free to use other dried fruits, including prunes, figs, dates, etc.
Grease a 8×8 inch square baking pan. I use the hand-forged aluminum pans by Magic Line, made in the USA. Love them!
Pour the cake batter into the baking pan.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the middle comes out clean but moist.
Use a toothpick to poke holes throughout the cake.
The small holes will enable the syrup to penetrate the cake.
To make the syrup, bring the honey and almond extract to a gentle boil, then remove from the heat. While the cake is still warm, slowly pour the syrup over the cake, starting at the center, using the back of a spoon or a knife to help guide the syrup and prevent it from rushing to the sides of the pan.
Lovely sticky, moist cake.
Cut the cake into squares. Serve warm or at room temperature.
Enjoy!
Interested in more delicious baked goods from the Mega Healthy Series? Try these irresistible Mega Healthy Peanut Butter Cookies!
- 1½ cups spelt flour (use whole wheat if you don't have spelt)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup good quality extra virgin olive oil (see note)
- ½ cup raw honey (see note)
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup ground almonds (about ¼ cup whole almonds)
- 1 cup cooked quinoa
- ¾ cup golden raisins
- For the Syrup:
- ¼ cup raw honey
- ½ teaspoon almond extract
- To cook the quinoa, thoroughly rinse about ⅓ cup of quinoa in a fine mesh sieve (this removes the saponin, a natural coating on quinoa's outer layer that is bitter and soapy tasting). Place the quinoa in a small saucepan with double the amount of water, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let sit another 5 minutes, still covered. Fluff with a fork.
- Preheat the oven to 350 degrees F. Grease a 8x8 inch square baking pan (I use Magic Line).
- In a large mixing bowl, combine the spelt flour, baking soda, baking powder and salt. Add the olive oil, honey, buttermilk, eggs, vanilla and almond extract and use an electric mixer to blend just until combined. Do not over-mix. Using a rubber spatula, fold in the ground almonds, stir in the quinoa, and then stir in 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.
- For the syrup: Bring the honey and almond extract to a gentle boil in a small saucepan then remove from heat.
- Use a toothpick to poke holes throughout the cake. While the cake is still warm, slowly pour the syrup over the cake, using the back of a spoon or a knife to guide the syrup to prevent it all from rushing to the edges. Let the cake sit a few minutes before cutting into squares. Serve warm or at room temperature.
* Raw honey can be purchased at any health food store. If you prefer, you can also use agave syrup.
* You can substitute the raisins for other dried fruit of your choice (e.g., dried apricots, prunes, etc)
Andrea says
Hi. What are the nutritional values in this cake. Thanks
Rita says
I just baked this cake tonight. It’s delicious!!!! I had to do some substitutions (no almond extract so just used extra vanilla and diced prunes instead of raisins). I can’t wait to make this again!!
Kimberly @ The Daring Gourmet says
Fantastic, Rita, I’m so glad you enjoyed it, thank you!
Akinyele Roli Laura says
Hi kimberley, thanks for the recipe. I just can’t wait to try it out, but I’m afraid, I don’t know if I can get Quinoa to buy. I’m based in Ibadan, Nigeria. What if I can’t get Quinoa, can it be substituted, with what or baked without using Quinoa? Thanks, expecting your response.
Kimberly @ The Daring Gourmet says
Hi Laura, another good option is millet. If you can’t find that either I know some people have also used rice as a substitute. Whichever grain you use, use the same amount (1 cup of cooked grains). Happy baking!
Sherry Gordon says
Am on my second time baking this fabulous olive oil quinoa honey cake. The first time I didn’t have any almond extract and used dried cranberries instead of raisins. The cake was incredible. Now I have almond extract and have added walnuts to the cranberries and it’s smelling so good, can’t wait till it’s done! I love your recipes, love the health of them as I’m a health food freak myself (but it has to be delicious), also love the way it’s organized acording to country. My husband is German and we’re thrilled to have found a recipe for authentic zwetschkenkuchen (when the plums are out) as well as zimtsterne (husband out buying a star form as I write). Thank you!!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Sherry, thank you so much! <3
aurora molina says
hi!! i found this cake looking for a cake i can have, as i have many food intolerances (gluten, corn, rice, almond, oat…). I love the idea of using cooked quinoa. Do you think i could substitute the spelt with a mix of flour (quinoa, sorghum…) and starch (tapioca or potato)?
thanx!
Kimberly @ The Daring Gourmet says
Hi Aurora, I haven’t tried that but I think this cake would be well-suited to gluten free substitutes.
Thomas says
Great post! Have nice day ! :)
Ellie says
This sounds amazing, and I cannot wait to try it! Unfortunately, my daughter has a tree nut allergy, so the almonds make this problematic. Is there anything you would recommend as a substitute for the almonds?
Kimberly @ The Daring Gourmet says
Hi Ellie, you can simply add more flour in its place. Happy baking!
Margaret says
Just now eating your honey-quinoa cake! Yum! Fluffy, moist, not too sweet (I did not use the syrup but am eating sit ‘as is’). Quinoa adds an interesting texture variation- that unexpected little ‘pop’. A keeper! Thanks.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Margaret, thanks so much for the feedback!
marykate says
I was wondering if I could make this in a loaf pan instead of a cake pan.
Kimberly @ The Daring Gourmet says
Hi marykate, I haven’t tried it so I’m not entirely sure how well it will hold together in larger, thinner slices, but my guess is that it should work just fine. Let us know how it goes!
Katie says
I'll give it a try and report back, thanks. :-)
Jenny says
Kimberly, a big thank you for sharing this recipe. I made this cake 3 times already and love it every time. My little one is crazy about it and asks for “bread” every time he comes home from daycare. And then “more” after he finishes his slice :)
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Jenny, thanks so much for the feedback!
Anonymous says
This recipe sounds like a winner, though I am curious about the extra virgin olive oil: Wouldn’t 350 degrees be too hot to use extra virgin? Or does the combination of other ingredients help offset the oxidation? Regardless, I still plan to make this cake sometime. :)
Kimberly @ The Daring Gourmet says
I’ve been wondering that very question since my husband published his article on healthy cooking oils. I’ve always known that olive oil is perfect for sauteeing but not for high heat frying. As for baking…it would depend on how high the internal temperature of the cake is at the end of baking. I’ve never checked that before but I’ve been really curious about it. The next time I bake a cake at 350 I’m going to insert a thermometer and check.
Douglas Nagel says
i accidentally came across this site and cant wait to start cooking up a storm.My son is almost a chef so i cant wait to give him a run for his money.thank you for this awesome site.:)))))))))
Kimberly @ The Daring Gourmet says
Haha, that’s great! Nothing like a little father-son competition in the kitchen :) Thanks for joining us, Douglas, and I’d love your feedback once you’ve had the chance to try some recipes.
Renata Hylmarova Dias says
I have just made the cake and I feel I am in baking heaven! It smells amazing, it tastes great and the quinoa gives it a magical bite. LOVED IT!
Kimberly @ The Daring Gourmet says
Fantastic!! In the past I’ve always eaten this cake after it cooled down, but this most recent time – a couple of weeks ago – we ate it warm and I think I may actually prefer that. The crumb is especially tender that way and the cake is so aromatic. I’m so glad you enjoyed this, Renata, and really appreciate the feedback!
Renata Hylmarova Dias says
True. I did not manage to wait until it cooled down, haha…it reminded me very much of hot wallnuts in apple tarts. Btw, I made it without the syrup on top (as I am on low sugar regime) but loved it as it was. Even my daughter and my husband enjoyed it…could not figure out the ingredient as I have never used quinoa before. It will definitelly become part of my shopping list.
Also made your tahini and hummus…VERY GOOD indeed.
Kimberly @ The Daring Gourmet says
Wonderful! Yes, even my 2 and 4 year olds eat it and don’t have a clue what’s in it ;) We’re on the same wavelength, Renata, I’m getting ready to make another batch of tahini and hummus as well. By the way, if you happen to be a cornbread fan, you may be interested in my Quinoa Cornbread. It’s another great way to incorporate this healthy grain and no one will ever guess it’s in there! And it tastes heavenly.
Renata Hylmarova Dias says
Actually I am looking at making the mega healthy pancakes. What is the role of bran and wheat germ? Both a bit hard to find where I live at the moment (Brazil).
Kimberly @ The Daring Gourmet says
Renata, check out my recipe for Mega Healthy Peanut Butter Cookies and you’ll find an explanation about wheat germ and oat bran there. Happy cooking!
Tessa says
Hi just made it and its moist and sooooo good! Definitely we’ll keep this recipe my daughter will bring few slices to share with her classmates.
Kimberly @ The Daring Gourmet says
Wonderful, Tessa, so happy you all enjoyed it and thanks so much for your feedback!
leah says
Hi just made it and so fluffy and good.it did have a slight taste from olive oil though. Is that normal
Kimberly @ The Daring Gourmet says
So glad you enjoyed it, leah! Yes, considering there’s quite a bit of olive oil in it, a slight taste is perfectly normal. A lot depends on the brand and freshness of the olive oil as well.
Kasha says
I made this cake last night, it turned out delicious, I added dates and apricots…thank you Kimberly ;) I also made your peanut butter cookies with olive oil because I haven’t had coconut oil at home, and they turned out very good as well. Thanks again, very good and very healthy and easy to make :)
I’ll try the pancakes next. Take care
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Kasha! Thank you for making this cake and the cookies and I really appreciate your feedback! Best, Kimberly
Anonymous says
My cake is in the oven right now…but I put it one cup of UNCOOKED quinoa instead of one cup of COOKED quinoa – three times as much, noooo!!! Ruined cake :(
Kimberly @ The Daring Gourmet says
Oh nooooo!! :( I know, I’ve made big mistakes too, like leaving a major ingredient out. It happens to the best of best us and we just roll with the punches!
Elena says
I made the quinoa almond choc cake last week and I loved it!!! Using quinoa in a cakes is a brilliant idea!! A way to get my siblings and friends to eat quinoa haha!! I definitely have to try this recipe but what other syrup can I replace honey with? Besides agave syrup? I’m afraid my honey would be too sweet if I would used it as a glaze. I’m not sure if raw honey is less sweet compared to store bought honey :( mine is store bought.
The Daring Gourmet says
Hi Elena! I’m so happy you made the Chocolate Almond Quinoa Cake! I love that cake! For this Mega Healthy cake, I think you’ll be okay with the honey on the sweetness factor. The cake itself is not overly sweet, so the honey won’t overpower it. Raw honey is just as sweet as regular – both will do fine. Happy baking and let me know what you think!
Elena says
OHMYGOD, I just made this cake and IT IS AMAZING. I’m not sure how much olive oil I put in the cake but its not much at all, I think I put less than a quarter cup actually, but it turned out SO MOIST and YUM. and you were right!! the honey was as sweet as I thought!!(thought, i cheated and put in abit of water in the syrup,hehe). I’m absolutely loving it!! The weird part was that my cake had a dome shape, the center of the cake rise more than the other parts. Maybe because I was using a springform pan? hmm, anyway! Thank you so much for this recipe!!
The Daring Gourmet says
Fantastic, Elena!! I’m so glad you enjoyed it! Dome shape…there are several factors that could be causing that but oven temperature is the most common. Often if the temperature is too high it can cause the cake to dome. Of if you’re using a convection oven it can do that, so you would need to reduce the temperature. Elevation can also be an issue. Another trick is to add a little extra baking powder and that often will keep the middle from rising. Thanks for your feedback!
Anonymous says
Thank you for your enthusiasm and especially your detailed instructions on how to make your Honey Olive Oil Quinoa cake – I am going to run out and get the ingredients and make it this evening. Thank you again.
The Daring Gourmet says
Thank you! I’m so happy to hear you’re making this and would love your feedback once you’ve had the chance to try it!
Lindsay says
Hi, can you use 1% milk instead of the buttermilk and vanilla extract instead of the almond extract? I have a food tolerance to the above and can’t eat them.
Thanks
Lindsay
The Daring Gourmet says
Hi Lindsay! The buttermilk has properties in it that serve as a “tenderizer”, making the cake soft and moist. You can definitely use any kind of milk in its place, it just won’t be quite as moist. The almond extract makes a huge difference in the flavor of the cake. Almond extract doesn’t have real almonds in it – it’s purely artificial. I know several people with nut allergies who use almond extract all the time. You can do a little research and even confirm it with your doctor so that you can feel comfortable using it, but from what I know, you’re perfectly safe using almond extract.
Anonymous says
Seriously….one of the most delicious things to ever come out of my kitchen. You’re a genius! In the last few days I’ve made this and your peanut butter cookies. Also incredible. Can’t wait to try more!
The Daring Gourmet says
Oh my goodness, you have SO made my day!! Honestly, you don’t know how happy I am to hear that!! Thank you so much for making both recipes and for your feedback!
Susan says
I made this a couple of weeks ago and it was delicious!!! Thank you!
The Daring Gourmet says
Oh, I’m so happy someone’s finally made this!!! Thank you, Susan! My family really enjoys this cake. It’s become a standard now. And I get so thrilled knowing what’s in it while I’m savoring each bite :)
summer c says
Id love to try their Lemon Poppyseed Waffles with blueberry syrup…. YUMMERS http://www.colavita.com/recipesArchive/recipe.cfm?id=1029
janet robinson says
I have never tried olive oil in my baking but this makes me want to try. I use it mostly with cooking dinner. Pesto pasta is my favorite. http://www.colavita.com/recipesArchive/recipe.cfm?id=554
Candy says
Hi Kimberly. I like the Green Olive Pesto. Here is the link to it: http://www.colavita.com/recipesArchive/recipe.cfm?id=242 I like it because it reminds me of an olive sauce I use to make in Peru to put into burgers. It was yummy. I like to use olive oil in any thing I make. One in particular is my Cajun Chicken Alfredo pasta. Is a copycat recipe from Red Lobster but I think I like mine better lol. I have never use this brand of olive oil,so I would love to try it. They have some very yummy recipes in the website. I think I will make some of them.
Kimberly says
Brushetta with Portabellas http://www.colavita.com/recipesArchive/recipe.cfm?id=75
I love to use olive oil in salad dressings the most or to just flavor it with garlic and herbs and use it to dip fresh homemade bread! A good quality olive oil is just so good, I don’t like to mask it’s flavor too much!
Nicole (MyLoveForCooking) says
I CANNOT wait to make this! We are on the exact same page with feeding lovies…I am a pro at smoothies no one believes I get my babies to drink and I actually add quinoa (like my chocolate pudding the babies love) and other ingredients every chance I get. Thank you for sharing this! :)
The Daring Gourmet says
Nicole, that’s so awesome!! Well, it sounds like we’re kindred spirits :) I seriously add almost 2 cups of raw kale to my toddler’s smoothie every day along with a ton of other ridiculously healthy ingredients! I often add cooked quinoa to my infant’s food as well, including her pureed foods. I’m excited for you to give this cake a try! Do let me know what you think once you’ve had a chance to try it! Thanks so much for visiting and so glad we’ve connected :)
Elena Vo says
The Vegan Devil’s Food Cake sounds really good! http://www.colavita.com/recipesArchive/recipe.cfm?id=794
I like oilive oil for dipping breads, especially with freshly cracked black pepper and sea salt.
Calli says
Oven Baked Potato and Zucchini Latkes
http://www.colavita.com/recipesArchive/recipe.cfm?id=2657
I never thought to bake with quinoa!
Michelle D... says
Growing up in New England, this recipe definitely caught my eye! http://www.colavita.com/recipesArchive/recipe.cfm?id=20
We love to use olive oil on salads. It also tastes great on fresh bread.
Michelle D... says
Forgot to add the name of the recipe! It is New England Baked Beans.
katherine says
love the Arizona Lemon Cake
http://www.colavita.com/recipesArchive/recipe.cfm?id=42
Meryl says
Linguine with White Clam Sauce
Louis says
I like the Fettuccine with Wild Mushrooms
http://www.colavita.com/recipesArchive/recipe.cfm?id=528
Randi Lynne says
Sounds delicious! http://www.colavita.com/recipesArchive/recipe.cfm?id=417
[email protected]'s Recipes says
What a wholesome quinoa cake recipe! Spelt is my favorite grain :-) Love your baking pan too.
The Daring Gourmet says
Thanks, Angie, and thanks so much for visiting! My mom used spelt a lot when we were growing up in Germany and I love it, too :) I still need to get her recipe for some fabulous spelt patties she used to make with whole spelt grains, herbs and cheese – they were so good! Ah yes, the baking pan. I have a whole line of cake and bread pans from the same maker and I absolutely love them!
Laura Dembowski (@piesandplots) says
This sounds amazing! I love baking with olive oil. I’m also a huge fan of quinoa but have never baked with it, so I can’t wait to give it a try. Could I use oat flour instead of the spelt flour?
The Daring Gourmet says
Thanks, Laura! If you’re going to use oat flour for this, I’d use only half the amount because oat flour has a much different/lighter texture. I’d use half oat flour and half spelt flour (or whole wheat). So happy you stopped by! :)
Susan Christy says
Gourmet Mushroom Fettuccine – http://www.colavita.com/recipesArchive/recipe.cfm?id=301
Jordan Dunne (@j_mosh) says
The egg foo yung recipe sounds really easy and really delicious!
http://www.colavita.com/recipesArchive/recipe.cfm?id=1803
I love dipping fresh bread in seasoned olive oil.
bakeaffairs says
This is a great recipe, a good option to use honey instead of sugar. I have never used quinoa in a cake or baked dish and I will give this cake a try for sure!
Camille P. says
I love to make cannellini beans with garlic, basil, and extra virgin olive oil for a great family side dish. The Colavita Italian Beans with Pesto looks like a wonderful addition to my cookbook of recipes. http://www.colavita.com/recipesArchive/recipe.cfm?id=349.
Tori says
Banana Creme Stuffed French Toast sounds amazing! Great giveaway!
http://www.colavita.com/recipesArchive/recipe.cfm?id=1066
jesusan says
I like the Roasted Tomato Frittata with Jalapeño Sausage, http://www.colavita.com/recipesArchive/recipe.cfm?id=2781
I love olive oils from places other than Italy :-) The best I ever had I got at Qumran in Israel. I’ve also had olive oil from Croatia and currently have some from Greece. My favorite use for them is on salads.
The Daring Gourmet says
Colavita also carries olive oil from Spain, Greece, Australia, and California. I’d love to try all of them! Funny you mention Israel. I, too, picked up some olive oil when I was there but never actually opened it because I wanted to keep it as a souvenir ;)
ariella42 says
Their Penne with Mushroom Gorgonzola Sauce recipe looks amazing! http://www.colavita.com/recipesArchive/recipe.cfm?id=106