Simple Simon Maple Cake

1/2 c + 1 T amaranth flour
1/2 c + 1 T unroasted buckwheat flour
1/2 c + 1 T quinoa flour
1 t baking soda
1 t cream of tartar
1/2 t salt
1/3 c extra virgin olive oil
2/3 c maple syrup
1/4 c chopped pecans, optional

Preheat oven to 350. Non-stick spray a pie plate. Combine dry ingredients and whisk well, or sift. Combine oil and syrup in measuring cup and pour over dry ingredients. Using a rubber spatula, stir until flour disappears. Scrape batter into prepared pan. Scatter the chopped pecans over the top, if using. Bake 20-22 minutes or until a pick inserted in center comes out clean. Cool 10 minutes before cutting. Full recipe yields 6-8 wedges, half recipe yields 3-4 wedges.

Serve plain as you would a coffee cake, with a cup of tea, or use as dessert. Second-day egg-free baked goods can seem dry, so here's a delicious tip: Use leftovers (that were wrapped tightly overnight) the next morning for breakfast. Split each wedge horizontally and top it with a fresh or cooked fruit sauce, shortcake-style.