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Queque Seco Topped with Chia Seeds by Jesse Bluma



Queque Seco Topped with Chia Seeds





A rum pound cake you will enjoy for breakfast, brunch, or midnight snacking.  My version is light textured and pairs well with a side of toasted pecans and raisins, milk, or coffee.  The chia seeds, from the desert plant Salvia hispanica originating in South America, adds a slightly nutty flavor with a slight crunch.  Chia is also rich in fiber and antioxidants (mini-nutrients that block destructive chemical reactions).  






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taste in cookery, culture, and
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made with organic ingredients, inspired
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Jesse Bluma at Point Viven liberates taste in cookery, culture, and community, provides gourmet goods made with organic ingredients, inspired by the culinary worlds of California, Central, and South America, and engages in a community of customers and readers with lifestyle content, reviews, and expertise. Use and redistribution of original content allowed only with explicit permission of site owner and author.