Plum Quinoa Cakes

• 2 eggs
• 4 tablespoons grape seed oil, plus extra for greasing the tins
• 4 tablespoons extra virgin cold-pressed canola oil
• 4 tablespoons soy milk
• 1 teaspoon vanilla extract
• 2/3 cup superfine sugar
• 4 tablespoons quinoa
• 1 cup (4 oz/125g) ground almonds
• 3/4 cup (3 1/2oz/100g) quinoa flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 9 plums, pits removed, halved

1. Preheat the oven to 350u0b0F. Using a wooden spoon or electric mixer, blend the eggs and oils to form a smooth emulsion (like mayonnaise), then add the soy milk, vanilla, and sugar. Add the remaining dry ingredients and continue mixing until you have a smooth, thick frangipane batter (if it's dense and dry, add a little more milk to loosen the mixture).
2. Grease 6 dessert or pudding molds (about 4 inches in diameter) using a little grape seed oil. Cover the insides of the molds with the quinoa, then tip them upside down to remove any excess.
3. Transfer the frangipane to a pastry (piping) bag fitted with a plain tip (nozzle) and fill the molds, dividing the mixture evenly among them. Place 3 plum halves on top of the frangipane, then place the molds on a baking sheet and bake in the oven for 20-25 minutes or until the plums look a little shriveled and the frangipane is golden and feels firm to the touch. Remove from the oven and let stand for 10 minutes, then turn out onto a serving plate. Serve slightly warm or at room temperature.

eggs, grape seed oil, extra virgin coldpressed, soy milk, vanilla, sugar, quinoa, ground almonds, quinoa flour, baking powder, salt

Taken from www.seriouseats.com/recipes/2013/06/plum-quinoa-cakes-recipe.html (may not work)