This is the recipe for the Gluten free Quinoa cake Ingredients 2/3 cup quinoa (use white) 1 2/3 cups water 1/3 cup milk 4 large eggs 1 teaspoon vanilla 3/4 cup butter, melted & cooled 1 cup sugar 1 cup cocoa powder (unsweetened) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Preparation Bring the quinoa and water to a boil in a medium saucepan. Cover and simmer for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool. Preheat the oven to 176.67 C. Lightly grease two 20.32 centimetres round cake pans. Line the pans with parchment paper. Combine the milk, eggs, vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter, continue to blend until smooth. Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the centre oven rack for 40-45 minutes. Remove cake from oven and allow to cool completely on a rack. Frost if desired – or use whipped cream and berries between the layers! Store in a sealed container in the fridge for 1 week or freeze for 1 month. - See more at: willandkateskitchen/recipe/429/moist-quinoa-chocolate-cake/#sthash.rQQFP6wK.dpuf
Posted on: Thu, 15 Aug 2013 19:25:04 +0000
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