½ cup honey
½ cup natural yoghurt
1 cup caster sugar
185 g butter, melted and cooled
1 tsp vanilla essence
1 ¾ cup cooked and cooled quinoa
2 cups gluten-free self-raising flour
½ cup pistachios, finely chopped
425 g canned peach slices in juice, drained on a paper towel.
- Preheat oven to 180°C (160°C fan forced). Grease and line the base and sides of a 23cm round pan. In a large bowl, combine honey, eggs, yoghurt, sugar, butter and vanilla. Beat with electric beaters until combined.
- Mix in cooled quinoa. Fold in the flour and half the pistachios. Layer mixture and peaches into the pan, finishing with peaches and remaining pistachios.
- Bake for 1 hr 15 min or until cooked. Let cool 10 min. Glaze with honey if desired. Serve with thick vanilla yoghurt.