Tuesday, November 2, 2010

Halloween Hangover

My household is nursing its annual Halloween Hangover. The overdose of high-fructose corn syrup is enough to make your teeth ache and your tummy groan, especially since we've been free of cane and processed sugars for months. We need to gargle with fluoride and chug a glass of psyllium. (http://www.healingdaily.com/colon-kidney-detoxification/herbal-colon-cleansing.htm)

I managed to get rid of half the Halloween loot. But not without a consequence; my kids guilting me out, saying I am the grinch who stole their hard-earned candy. So I bribed them. The trade-off was half the junk in exchange for one of their favourite homemade treats.

I make a mean chocolate cake with quinoa instead of wheat flour. Quinoa is a super grain that contains nearly twice the protein found in other grains. It's also a source of iron, calcium, potassium, zinc, magnesium as well as vitamins B and E.

When you're cooking quinoa, rinse it twice to get rid of the bitter coating. This recipe is great for dairy free and gluten free diets. I use coconut milk, but if you are not fond of coconut, use plain soya or almond milk. In place of butter, I use grapeseed oil or melted coconut oil. In a pinch, vegetable oil also works.

AK's Chocolate Torte

topped with mango jam and coconut
2/3 cup quinoa
1  2/3 cups water
1/3 cup coconut milk 
4 eggs
1 teaspoon vanilla
3/4 cup grapeseed oil 
1 cup agave or maple syrup
1 cup unsweetened cocoa powder
1  1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Cook quinoa in water in a medium saucepan. Cover and simmer for about 10 minutes. Remove lid and let cool. Fluff with a fork. (If you already have cooked quinoa, you will need 2 cups.)
2. While quinoa cools, lightly grease 2 8-inch pans and preheat oven to 350 degrees.
3. In a small bowl, whisk all the dry ingredients. 
4. Combine wet ingredients in a blender. Slowly add the cooked quinoa. Blend until smooth.
5. Add dry ingredients.
6. Pour batter into pans and bake for 40 - 45 minutes.

This makes a super moist torte. After a day or two in the refrigerator, in an air-tight container, it's even more delicious.

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