More than just a pretty face, quinoa’s versatility makes it perfect as both a sweet and savoury base and something as essential as your daily, fair-trade, cold drip espresso.
Many sweet recipes have it relegated to breakfast porridge but conforming to the norm just isn’t cool. Dude.
Hence cake. Gluten, grain and refined-sugar free. Damn.
This is just like eating a bowl of quinoa. But in cake form. With chocolate. It’ll convert even your most mainstream of friends – but by then, of course, you’ll have moved onto the next superfood. Must stay ahead of the masses. (Buckwheat and teff coming soon).
Despite the long post, this recipe is quick and easy, leaving you plenty of time to scour for music that doesn’t yet exist.
What you’ll need:
1 1/3 cup water
2/3 cup quinoa
3/4 – 1 cup maple syrup (depending on your sweet tooth)
1/2 cup coconut oil
1/4 cup light olive oil
1 cup pure, unsweetened cacao powder
1 1/2 teaspoon baking powder (gluten free for gluten free recipe)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
Preheat oven to 180ºC and grease cake tin.
Rinse quinoa, chuck in saucepan with water, cover and bring to boil. Remove lid and simmer until water is absorbed (about 15 minutes). Fluff with a fork. Remove from heat to cool.
Place maple syrup, coconut oil, olive oil, eggs in blender or food processor on high until mixed together.
Add quinoa. Blend – don’t be perturbed that the quinoa is still whole
In a separate bowl, sift dry ingredients. Add quinoa mixture and stir until combined.
Transfer to cake tin and bake for 40-45 or until a knife/skewer comes out clean.
Allow to cool.
Eat or wait if you can, this tastes even better and more fudgy the next day. Enjoy!
Staged bird’s-eye photo essential.