Shortbread Cake

• 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 flaxseeds (see Notes)
• 1 cup apple or cherry juice
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 1/2 cup almond milk
• 1 tablespoon vanilla

1. Preheat the oven to 350F.
2. Lightly oil a 9-inch cake pan and set aside.
3. Combine the quinoa and brown rice flours, baking powder, and salt in a large mixing bowl, and set aside.
4. Place the flaxseeds in a blender and grind to a powder.
5. Add the juice, oil, maple syrup, almond milk, and vanilla, and blend well.
6. Add to the flour mixture and stir to form a smooth batter.
7. Pour the batter into the cake pan and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool 30 minutes before removing from the pan.
9. Slice and serve.

quinoa flour, brown rice flour, baking powder, salt, notes, apple, canola oil, maple syrup, almond milk, vanilla

Taken from www.cookstr.com/recipes/shortbread-cake (may not work)