Serves: 8
Total Calories: 106

1 cup quinoa flour
1 cup brown rice flour or Chinese "forbidden" black rice flour
1 tablespoon baking powder
1/4 teaspoon sea salt
2 1/2 tablespoons flaxseed
1 cup apple or cherry juice
1/4 cup canola oil
1/4 cup maple syrup
1/4 cup almond milk
1 tablespoon vanilla extract

1. Preheat the oven to 350°F. Lightly oil a 9-inch cake pan and set aside.

2. Combine the quinoa and brown rice flours, baking powder, and salt in a large mixing bowl, and set aside.

3. Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, almond milk, and vanilla, and blend well. Add to the flour mixture and stir to form a smooth batter.

4. Pour the batter into the cake pan and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

5. Let the cake cool 30 minutes before removing from the pan. Slice and serve.

FYI . . .
When ground into meal, nutty-flavored flaxseeds —rich in beneficial omega-3 fatty acids and vitamin E— can take the place of eggs in quick breads, pie crusts, and pancakes.

Nutritional Facts:

Serves: 8
Total Calories: 106
Calories from Fat: 73

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Desserts
Hot Fudge
Dark Chocolate Cake
Banana-Chocolate Chip Cake
Shortbread Cake
Maple Cranberry Pecan Cake
Orange Ginger Cake
Raspberry Almond Fruit Crisp
Cranberry-Pecan Crisp
Blueberry Crumb Pie
Apple-Blackberry Crumb Pie
Vegan Chocolate Mousse Pie
Lemon Tart
Pumpkin-Pecan Pie
Pumpkin-Date Pie
Ginger Lover's Cookies
Honey Ginger Cookies
Peanut-Butter Chocolate Chip Cookies
Mocha Chocolate Chunk Cookies
Strawberry Cashew Cream