Why We Should Use More Quinoa in Recipes Part 7: B5 Pantothenic Acid

I hope that you are enjoying your quinoa recipes and having a great day. This will be the last post on the vitamin nutritional information. The next few post will be on the minerals and their benefits. I will eventually do a series on the benefits of a gluten-free diet, and why it has received so much attention lately. It seems that most of the vitamins in quinoa have been of the B family. The last one we are going to discuss, B5 (pantothenic acid), is no exception.

"Vitamin B5 is also known as pantothenic acid or calciumpantothenate. This is a water soluble vitamin which is found in the cells. Vitamin B5 is produced in the intestines by bacteria and isknown to place a role on preventing depression. Vitamin B5 is necessary for the release of energy from carbohydrates, the synthesis and degradation of fatty acids and other acetylation reactions.This vitamin is also required for the production of steroid hormones, the adrenal glands’ production of hormones and nervous system function. Vitamin B5 is required to gain resistance to stress, shock and allergies, plus protection against radiation-caused cellular damage. Vitamin B5 has other uses including being required for carbohydrate,fat and protein metabolism, cholesterol and fatty acids, skin health, and decreasing side effects of certain drugs."

To find the rest of the information on this vitamin, you may click here.

Quinoa Breakfast Cake

Line a 10x13-inch baking pan with greased parchment or foil. Set aside.

Whisk together the dry ingredients:

1 1/2 cups quinoa flakes
1/2 cup sorghum flour
1/2 cup tapioca starch
3/4 cup almond meal flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum or guar gum
2 teaspoons ground cinnamon

In a large mixing bowl, beat to combine::

2 large organic free-range eggs - or vegan egg substitute
1/2 cup safflower or grapeseed oil
1 cup packed light brown sugar
1/4 cup sorghum molasses
2 teaspoons vanilla extract
1/4 cup orange juice

Add the dry ingredients into the wet and beat to combine.

Stir in by hand:

1 cup grated carrots [I processed four slender carrots in the food processor]
1/2 cup grated sweetened coconut
1/2 heaping cup juicy seedless raisins

Preheat your oven to 350 degrees F. and allow the cake batter to rest in the bowl until the oven is pre-heated.

Pour the batter into a prepared 10x13-inch baking pan and spread evenly. Place the pan into the center of the oven and bake until set, and a wooden pick inserted into the center emerges clean, about 25 to 35minutes.

Here at high altitude [baked 25 degrees hotter at 375 F] the cake was done in 22 minutes. Please keep an eye on the cake and follow your own experience for baking bars and sheet cakes at your altitude.

Cool the cake on a wire rack. This is a very tender cake, so if you cut it when
it is still warm it will fall apart a bit. Just be warned. Cooling helps the slicing aspect.

Cut into 16 pieces, wrap in foil, bag, and freeze for future breakfast snacks.

This great recipe was found at glutenfreegoddess.

A great resource for cooking quinoa is The Art of Cooking With Quinoa: A Complete Vegetable Protein.

Have a wonderful day!!