Warm pineapple quinoa cakes

These mini cakes, with a delightful pineapple topping, make an easy and scrumptious dessert for a potluck without the sugar overload. Discover more ways to reduce sugar in your everyday meals.

This recipe has been adapted to include Health Canada’s food safety guidance.

by Emily Richards PH Ec.

139 cal Serves 12

Prep time 0h 20m

Cook time 0h 25m

Total time 0h 45m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces.
Step 2

Preheat oven to 375°F (190°C).
Step 3

In a bowl, whisk together egg whites, applesauce, milk and canola oil. Stir in quinoa.
Step 4

In a large bowl, whisk together flour, baking powder, 1 ½ tsp (7 mL) of the cinnamon and baking soda. Pour applesauce mixture over top of flour and stir to combine.
Step 5

Divide among 12 sprayed muffin tins. Bake in 375°F (190°C) oven for about 18 minutes or until tester comes out clean.
Step 6

Meanwhile, in a small skillet, heat pineapple, sugar, vanilla and remaining cinnamon over medium heat until softened and hot.
Step 7

Turn out cakes onto small serving plates and top with pineapple mixture to serve.
Step 8

Store any leftovers away in the fridge within two hours, or sooner if they are in a warm location.