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
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| topped with mango jam and coconut |
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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