2/3 cup quinoa
½ cup honey
1/2 cup natural yoghurt
1 cup caster sugar
185g butter, melted and cooled
1 teaspoon vanilla essence
2 cups gluten free self-raising flour
½ cup pistachios, finely chopped
425g can peach slices, drained on paper towel
Preheat oven to 180C (160C fan forced.) Grease and line the base and sides of a round 23cm pan. Place quinoa in a pan with 1 1/3 cups water. Bring to the boil, reduce heat to simmer then cook for 10 min, remove from the heat, stand for 10 min and then cool.
In a large bowl, combine honey, eggs, yoghurt, sugar, butter and vanilla. Beat with electric beaters until combined. Add quinoa and mix again for 2 min. Fold in the flour and half the pistachios.
Pour half the mixture to the pan. Place ½ the peach slices over mixture. Cover with remaining mixture. Spread remaining peaches and pistachios over the top.
Place in oven and bake for 1 hr 15 min min or until skewer comes out clean. Allow to cool in pan for 10 min before removing and cooling on wire rack completely. Glaze top with extra honey if desired. Serve with thick vanilla yoghurt.