Raspberry Coconut Quinoa Slice

This quinoa slice is a good base recipe to be adapted according to your own taste. The texture is more pudding-like than cake, and so will carry additions like cranberries or blueberries beautifully. I had a couple of spoonfuls of raspberry jam to use up and the jam was a tasty "glue" to the pecan and coconut toppings.



Quinoa Slice
1+1/2 cups cooked cool quinoa
1/3 cup melted butter
1 cup sugar
2 eggs
1 vanilla pod
1 cup gluten free flour, including xanthan and raising agent
1/2 cup buttermilk

Topping
Raspberry jam
Flaked coconut
Finely chopped pecans

Preheat the oven to 170 degrees
Beat the butter, sugar and eggs together.
Mix in the buttermilk and vanilla.
Stir in the quinoa and gf flour - if the mix is too stiff, add more buttermilk [this depends on your gluten free flour mix]
I bake in individual slice moulds which takes around 20 -30 minutes, until springy on top.

Cool, then preheat the grill.
Spread each slice with raspberry jam and then sprinkle the chopped pecans and flaked coconuts on top.
Grill until the coconut is golden brown.