1/2 cup blond cane sugar
1/2 cup white rice flour (100 g)
1/3 cup quinoa flakes (30 g)
2/3 cup quinoa flour (80 g)
2 oz coarsely chopped dark chocolate (70 % cocoa)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
7 tablespoons butter melted and slightly cooled
1 Macoun apple, peeled, cored and grated (or any apple good for baking)
2 ripe bananas, mashed with a fork
Preheat the oven at 350 F and butter a loaf pan or muffin molds. Coat them with flour and tap the excess out; set aside.
In a bowl, combine the flours with the quinoa flakes, baking soda, baking powder and ground cinnamon; set aside.
In the bowl of your stand mixer, beat the eggs with the sugar until light. Add the butter and mix.
Using a wooden spoon or rubber spatula, stir in the apple and bananas.
Fold in the flours and chocolate and nuts and mix until just combined.
Pour the batter into the molds you choose and bake the cake for 30 to 35 minutes (for a large loaf) or 20 to 25 minutes (for small muffins).