Guest Blog Written By: Denise from The Mutts Kitchen
I love grainy salads, rice, barley, couscous etc. When the quinoa fad started I was all over it. The thing I love most about quinoa is that it’s adaptable, meaning it absorbs the flavors in any variety of way you make it. I have gotten pretty creative with making different quinoa patties; from zucchini & spinach, sweet potatoes and black beans, mushrooms and spinach, you name it I’ve probably tried it! Thanks to my sister Mina, who first found and shared with me a Chocolate Cake recipe she found on Pinterest made with quinoa (yes I said it…flourless cake made with quinoa) I’ve played around with the recipe, made a few tweaks to get it just the way I like it. Let me tell you, every time I make it and bring it to a friend’s house for dessert, no one believes me that it’s pretty much guilt free.
At the Mutts Kitchen, we couldn’t feature a quinoa week without adding this recipe!
Decadent Chocolate Quinoa Cake
Ingredients:
2 cups cooked quinoa, cooled at room temperature
1/3 cup almond milk (can be substituted with regular milk, soy milk or buttermilk)
4 eggs
1tsp pure vanilla extract
½ cup butter, melted and cooled (can be substituted with ¾ cup coconut butter)
1 cup coconut sugar (can be substituted with regular cane sugar)
1 cup unsweetened cocoa
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Directions:
Preheat oven to 350
1) Grease a 9’ round pan and set aside.
2) In a small bowl, whisk eggs, vanilla and milk
3) In a food processor, add quinoa, egg mix and butter and blend until smooth and creamy
4) Add sugar, cocoa, baking powder, baking soda and salt and blend until well combined
5) Pour mix into pan, evenly distribute with a spatula and bake at 350 for 40-45 minutes until toothpick comes out clean
6) Decorate with fresh fruit, chocolate gouache or icing sugar. Tastes even better when it’s served with frozen vanilla yogurt!
We’d tell you how to store it but we don’t think you’ll have any leftovers
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