Gluten Free (Whole Grain) Coffee Cake

Ingredients

• 1 C buckwheat
• 1 C quinoa
• 1 C millet
• 1½ C raw sunflower seeds, pecans, walnuts, or almonds (or any bomination that equals 1½ C)
• 4 eggs
• finely grated rind of 2 organic oranges
• squeezed juice from both oranges or ¼ C of juice from concentrate
• ½ C maple syrup
• 1 T baking soda
• 1 t baking powder
• 1 t sea salt
• 1-1½ C organic cranberries , coarsely chopped
• ½-¾ C chopped walnuts

Instructions

1. Rinse the whole grains in a colander or sieve then transfer them into a large bowl or pot. Add enough water to cover the grains- with an additional two to three inches0 and soak them for at least 8 hours. Use a colander or sieve to drain the water so that the mixture is moist, but not dripping wet. Use a food processor (or a blender) to grind the mixture for at least 2 minutes, or until it is relatively smooth. If you use a blender, grind small amount if grain at a time. Note: Your home appliance will not turn the grains into flour, so grind them well, taking care not to overheat the motor. You will still have the benefit of their fiber and nutrients.
2. Blend 1½ C raw sunflower seeds, pecans, walnuts, or almonds (or any combo that equals 1½ C). You may blend these in with the grain mixture, or you may set them aside the grain, blend the nuts and seeds in the food process, and then combine the two mixtures for further blending. Note: Raw sunflower seeds have a tendency to turn the batter bright green, especially when it is exposed to air. The baked good will be fine to eat, but most people will ask about their unusual color!
3. Add in eggs, finely grated orange rind, orange juice, maple syrup, baking soda, baking powder, and sea salt and blend well, until you have a relatively smooth batter.
4. Stir in cranberries and walnuts. Pour evenly into a 9" x 13" glass baking dish. Bake at 350°F for 45-50 minutes. Test with a clean knife or fork for doneness.