Better4U

Upsidedown Apricot Quinoa Cake

Topping: cup light brown sugar 8 apricots, halved cup peach/apricot juice Cake: 1 cup cooked white quinoa 1 egg, separated 1/3 cup light brown sugar cup plain low fat yogurt 1/3 cup unsweetened applesauce 1 tsp vanilla cup whole wheat pastry flour cup all-purpose flour 1 tsp cinnamon tsp nutmeg 2 tsp baking powder tsp baking soda tsp salt

Replace apricots with pineapple slices or fresh peaches!

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Set oven to 350. Stir together sugar and juice in saucepan over high heat. Boil until mixture is thick and syrupy (about 3 min). Lightly grease 8x8 baking pan pour boiled syrup into bottom of pan, artfully arrange fruit, set aside. In food processor or blender, mix: cooked quinoa, yolks, sugar, yogurt, applesauce and vanilla. In large bowl, whisk together all dry remaining ingredients. In another large bowl beat egg whites until stiff. Add quinoa mixture to flour mixture and stir until no flour streaks are left. With spatula, gently fold egg whites into quinoa batter until just incorporated. Gently spoon over fruit. Bake until golden, about 35-40 min. Allow cake to cool 10 min before loosening from edges and invert onto serving plate.