Yesterday on Facebook I put up a post about today’s vasilopita cutting at the church and offhandedly mentioned that we would have a gluten-free, nut-free vasilopita option.  I could not believe the reaction, which doubled when I put up a picture.  I had lots of positive comments along with many requests for the recipe.  So here it is, courtesy of Prez. Eleni.

1 stick of butter

3/4 c. sugar

2 eggs

1/2 c. orange juice, freshly squeezed

1/2 tsp. vanilla

1 1/4 t. baking powder

1 c. cooked quinoa

3/4 c. rice flour*

1/2 c. millet flour*

1 t. cinnamon

1/2 t. ground clove

1 3/4 tsp. xantham gum

*or other gluten-free flour

Preheat oven to 400 degrees. Beat butter and sugar at high speed until fluffy. Continue beating then add eggs one at a time then add juice and vanilla. In another bowl combine cooked and cooled quinoa, flours, xantham gum (or other binding agent), cinnamon, clove and xantham gum. Slowly add to butter and sugar mix. Pour this into a greased, 8” pan. Insert a coin which has been previously boiled for 5 minutes (for sterilization) and wrapped in tin foil into the cake away from the edge and center. Smooth batter over point of insertion. Bake for 10 minutes then lower the temperature to 350 degrees and bake for another 30-40 minutes. The top can be dusted with powdered sugar but only when completely cooled. Alternatively, brush with a beaten egg and decorate with sesame seeds or nuts in a pattern forming the numbers of the new year prior to baking.