Moist chocolate and Quinoa cake
The original recipe is from Quinoa 365 days by Patricia and Carolyn, the Quinoa Sisters. I have adjusted it slightly.
Ingredients
2/3 cup quinoa (this will be about 2 cups when cooked)
1 1/3 cups water
1/3 cup milk – could use almond milk if dairy free
4 large eggs
1 tsp pure vanilla extract
3/4 cup butter, melted and cooled – coconut oil works well too
1 cup brown sugar
3/4 cup pure cocoa powder
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Method
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan for another 10 minutes. Fluff with a fork and allow the quinoa to cool. Preheat the oven to 180°c . Lightly grease two 20 cm round or square cake tins. Line the bottoms of the pans with baking paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the melted butter and 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 to this bowl and mix well. Divide the batter evenly between the 2 cake tins and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving.
Ice with either a chocolate ganache or a cream cheese icing if desired.
Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.