No. 1 : Quick Recipe

Chocolate Quinoa Cake

  • 2 Large Eggs AND 4 Egg Whites
  • 1/3 Cup Unsweetened Almond Milk 
  • 1 Tsp Vanilla Extract
  • 2 Cups Cooked Quinoa (3/4 Cup Dry Quinoa, cooked and cooled)
  • 1/2 Cup Avocado Oil
  • 1/4 Cup Unsalted Butter, melted
  • 1 Cup Sugar (Raw is best if you can find fine raw sugar)
  • 1 Cup Unsweetened Cocoa Powder 
  • ½ Tsp Baking Soda
  • 1 ½ Tsp Baking Powder
  • 1/2 Tsp Fine Sea Salt

Step One

Preheat the oven to 350°F and line the bottom of a 9×13” pan with parchment paper

Step Two

In a blender, combine the eggs, almond milk and vanilla and blend to combine. Add the quinoa, oil and butter then blend until smooth.

Step Three

Sift together the dry ingredients in a large bowl. Add the wet ingredients in the blender to the bowl and whisk together until just combined. Scrape the batter into the prepared pan and bake for 30 minutes. Remove the cake from the oven and allow to cool completely before cutting.

No. 2 : Kitchen Scoop

*Chocolate Coconut Cream Frosting*

  • 1 (13.5 ounce) Can Coconut milk, stored in the freezer overnight
  • 10 Oz Dark Chocolate Chopped

Melt the chocolate in a sauce pan over low-medium heat. Remove the coconut milk from the freezer but don’t shake the can or turn it upside down before opening. Scoop out the solid part and put it into the pan with the chocolate. Melt the coconut   and chocolate together, then transfer to a large bowl that you can whip it in later. Allow to cool in the fridge for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for about a minute, or until fluffy. Frost the cooled cake and return it to the fridge until serving. 

No. 3 : Clever Idea

Not only is this recipe better-for-you because of the quinoa, it also includes unsweetened cocoa powder and dark chocolate. If you want to get health benefits of chocolate –  always look for at least 70% cocoa solids, and chocolate that is NOT Dutch Processed or Processed with Alkali, which removes some of chocolate’s powerful anti-oxidants.

No. 4 : Wine FIND of the Week

Cockburns Fine Ruby Port
About $15.00

Ruby Port is the youngest, freshest and least expensive of all ports. Best of all – its the perfect partner for CHOCOLATE! Candy Cherry flavors dominate, ending with a touch of vanilla. Even if you don’t  think you like sweet wine, you have to try this super wine pairing.

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