Instead of the traditional pies (yummy lemon meringue, apple, pumpkin and butter tarts) that I usually bake with Thanksgiving, Christmas and Easter, I opted for a new idea that uses my favourite new ingredient: quinoa.
It's such a quick, healthy alternative to pasta, crackers, cereal, beef, etc., and I've discovered it in bulk (flour, yellow, black and red) at Community Natural Foods, which is making it more affordable, too.
The cookbook Quinoa 365 by Green & Hemming is wonderful - it gives you lots of options for everything from breakfast to dessert. I've tried several recipes, including a hot cranberry cereal that has become a breakfast staple in my fridge, several soups that rotate thru my kitchen, a tuna casserole that my kids will eat, muffins, loaves, and now, chocolate cake!
This chocolate cake has NO FLOUR in it, and my guests and kids loved it. Here's the recipe:
Moist Chocolate Cake (Quinoa 365 by Green & Hemming, pg 159)
2/3c white or golden quinoa
1 1/3c water
1/3c milk
4 large eggs
1 tsp vanilla
3/4c butter, melted then cooled
1 1/2c cane sugar
1 c unsweetened cocoa powder
1 1/2tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Bring quinoa and water to a boil, cover and simmer 10 min. Turn off heat, leave covered for 10 min. Fluff with a fork and cool.
Preheat oven to 3 50 degrees. Lightly grease 2x8" cake pans. **Line the bottom of the pans w parchment paper.
Combine the milk, eggs, and vanilla in a blender or food processor. Add 2c of cooked quinoa and butter and continue to blend until smooth.
Whisk together in a large bowl the sugar, cocoa, baking powder, baking soda, and salt. Add contents of the blender and mix well. Divide evenly between the two pans and bake on centre oven rack for 40-45 min. Remove from oven and cool completely in the pan before serving. Frost if desired I just served it with a sprinkle of powered icing sugar and ice cream).
Store in a sealed container in the fridge for up to 1 week of freeze for up to 1 month.
Yummy!
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