Post by kickingfrog on Dec 23, 2013 10:25:38 GMT
Quinoq Choc Cake
Posted by Donna on 23/12/2013
GF board
INGREDIENTS
2 Cups Cooked Quinoa (Click Here for Cooking Tips), cooled
1/3 Cup Almond Milk (or normal milk)
4 Eggs
3/4 Cup Melted Butter
1 Cup Cocoa
1 Cup Caster Sugar
1 1/2 Tsps Baking Powder
1 Tsp Bicarbonate Soda
1/4 Tsp Salt
LET'S PUT IT ALTOGETHER
1. In a food placed the cooked and cooled quinoa and milk. Process until the quinoa forms a paste. You may need to srubbishe the sides occasionally.
2. Add the 4 eggs to the quinoa paste and process for a further minute, srubbishing sides as needed.
3. Add the melted butter to the food processor (do this while the food processor is only and poor in gradually through the slot in the top)
4. In a large bowl place the cocoa, sugar, baking powder, bicarbonate and salt. Stir to combine.
5. Gradually pour the wet quinoa mix into the dry mix.
6. Mix just to combine (don't overwork it)
7. Pour into a greased 20cm cake pan. I have used a push out pan and it was perfect for this.
8. Bake in a 170 degree Celcius oven for 50-60 minutes.
You will know when it is cooked as it will come away from the sides of the cake pan, it will a have a slight wobble to touch.
Allow to cool for 5 minutes in the cake pan and then transfer to a cooling rack to cool completely.
Serve with natural yoghurt and berries.
Keep stored in the fridge in an airtight container for upto 5 days.
Posted by Donna on 23/12/2013
GF board
INGREDIENTS
2 Cups Cooked Quinoa (Click Here for Cooking Tips), cooled
1/3 Cup Almond Milk (or normal milk)
4 Eggs
3/4 Cup Melted Butter
1 Cup Cocoa
1 Cup Caster Sugar
1 1/2 Tsps Baking Powder
1 Tsp Bicarbonate Soda
1/4 Tsp Salt
LET'S PUT IT ALTOGETHER
1. In a food placed the cooked and cooled quinoa and milk. Process until the quinoa forms a paste. You may need to srubbishe the sides occasionally.
2. Add the 4 eggs to the quinoa paste and process for a further minute, srubbishing sides as needed.
3. Add the melted butter to the food processor (do this while the food processor is only and poor in gradually through the slot in the top)
4. In a large bowl place the cocoa, sugar, baking powder, bicarbonate and salt. Stir to combine.
5. Gradually pour the wet quinoa mix into the dry mix.
6. Mix just to combine (don't overwork it)
7. Pour into a greased 20cm cake pan. I have used a push out pan and it was perfect for this.
8. Bake in a 170 degree Celcius oven for 50-60 minutes.
You will know when it is cooked as it will come away from the sides of the cake pan, it will a have a slight wobble to touch.
Allow to cool for 5 minutes in the cake pan and then transfer to a cooling rack to cool completely.
Serve with natural yoghurt and berries.
Keep stored in the fridge in an airtight container for upto 5 days.