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Instructions |
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1. 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 on the burner for another 10
minutes. Fluff with a fork and allow the quinoa to cool.
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2. Preheat the oven to 350°F. Lightly grease two 8-inch round or
square cake pans. Line the bottoms of the pans with parchment
paper.
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3. Combine the milk, eggs and vanilla in a blender or food
processor. Add 2 cups cooked quinoa and the butter and continue
to blend until smooth.
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4. 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 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. Frost if desired. Store in
a sealed container in the refrigerator for up to 1 week or freeze for
up to 1 month. Serves 8-16.
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Serving
Suggestions |
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substituted half plain yogourt and half vegetable oil for the butter or reduce sugar by adding apple sauce
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Originally Submitted
5/15/2013
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