Friday, October 24, 2008
Quinoa Coffee Cake
My maternal grandpa passed away early last Friday morning; a week ago today. My mom didn't call to tell me until I was walking out the door on my way to work at 7:30 a.m. because she wanted someone in the family to have had some sleep that night. She didn't want me to go to her house until 11, which left me with a significant amount of time on my hands. I did the only thing I could think to do: I baked. Of the two baked goods I prepared that morning, one was the Quinoa Coffee Cake from The Gluten-Free Vegan. I wanted to make sure my mom had something to eat and I had everything on hand for it (ok, you caught me; I didn't have sour cream, so I substituted an equal amount of Wildwood plain yogurt).
This was my first time using quinoa flour and I was surprised that it has a very distinct flavor. It's difficult to describe, as it's almost bitter, but not quite. I tasted it and decided that I wouldn't use it as a main flour again. However, I found myself continuing to sample the coffee cake over the four days it lasted and I really enjoyed it. I have a feeling that's more the fact that my taste buds are able to appreciate flavors that omnis might not, so I'm thinking this is probably not the best recipe to make for people who would expect very traditional coffee cake.
I will definitely make this again, though. The texture was soft and a bit crumbly, tasting strongly of the quinoa flour, but in a pleasant way. I thought the crumble topping was just perfect with both the cinnamon and the walnuts shining equally. Also, the coffee cake wasn't terribly sweet, which I appreciate in a baked good.
Tomorrow, I'll highlight the non-gluten-free baked good I prepared that morning. Until then, GF gets the spotlight!
Luckily, I had written and stockpiled multiple blog posts and have still not missed a day of VeganMoFo, but my grandpa's passing is the reason I haven't been commenting as much on your blogs. I'm still trying to catch up!