St. Fanourios cake (Fanouropita) with quinoa
- 400 ml coconut milk
- 160 g cherry spoon sweet or sour cherry spoon sweet (drained from its syrup)
- 200 g olive oil
- 100 g raw quinoa
- 400 g all-purpose flour
- 4 tablespoons brandy (about 20 g)
- 1 teaspoon baking powder
- 1 teaspoon powdered cinnamon-clove mix
- powdered stevia and cinnamon for decoration
Traditionally speaking, St.Fanourios cake must be made up of 9 or 7 materials. Here I chose to use 9. We have to make it without a mixer, only with a spoon or stirrer, and for those who believe in Agios Fanourios, you should say a prayer while mixing the ingredients.
I make Fanouropita on the occasion of the Saint’s feast but you can make it as a diary-free dessert as it does not contain milk, eggs or butter.
Gluten-free, of course, I have had a lot of difficulty because it does not have the same texture. The oil it usually contains is quickly absorbed by gluten-free flours / mixtures and creates a fairly compact texture. So I ended up in this recipe making an oil-texture fanouropita.
It is a cake that has a gooey texture cake and reminds a lot of the oil-pie.
Rinse the quinoa and boil for about 10 minutes in a small pot of water.
Drain and let it cool.
No mixer required. All work is done manually (spoon or stirrer).
In a bowl, mix the coconut milk with the oil and the spoon sweet.
Then add the flour, baking mix and stir.
Add the quinoa, brandy and powdered cinnamon and clove.
Line a baking pan (about 22 cm in diameter) with parchment paper, spread the mixture and bake for 50 minutes at 170C degrees Fan.
Allow it to cool and sprinkle with cinnamon and stevia.
Try it and Saint Fanourios always helps you!
Nutritional information per 100 g
Energy / calories: 346.7 kcal
Proteins: 4.3 g
Carbohydrates: 32.4 g
Fat: 21.7 g