Orange and Hazelnut Quinoa Coffeecake Born out of discovery of food allergies to gluten, cow’s milk and soy, this nutty and unique breakfast treat is adapted from the incomparable Ed Brown’s Tassajara coffeecake recipe. Flavored with hazelnut milk (found by the soy milks in your health food store,) toasted hazelnuts and orange, it is made with quinoa flour. Quinoa is a high protein grain originating in South America-discovered in Incan tombs, blessedly ground into a wonderful flour. You’ll receive an unexpected kick-start downing a good sized square of this cake! For cake: 1 1/2 c. quinoa flour 2 tsp. baking powder 1/2 tsp. salt 1/3 c. Yellow-D dark brown sugar (highest percentage original molasses) 1/4 c. Earth Balance or other quality margarine, softened 1/2 c. hazelnut milk 2 large organic eggs 1 tbsp. orange zest 1 tsp. orange extract Whisk flour, baking powder, salt and brown sugar to blend. Add margarine, hazelnut milk, eggs and orange zest and whisk again until smooth. For topping: 2 tbsp. softened Earth Balance margarine 1/2 c. Yellow-D dark brown sugar 1 c. toasted, chopped hazelnuts 1 tbsp. quinoa flour 1 tsp. cinnamon Combine all ingredients with a fork, mixing well. Pour 1/2 of the batter into greased 9” pan. Cover with 1/2 of the topping, and repeat with remaining batter and topping. Bake in a 350 degree oven for about 25 minutes, until center is firm and cake is lightly browned. Delicious straight out of the oven.