Sometimes I just wake up with hair-brained ideas for cooking. Why quinoa was on my brain, I have no idea. I mean I could not even empty my mind during yoga, much less shavasana, without quinoa popping into it! What was I thinking?
…chocolate…and, quinoa! I decided to make a cake, which turned into more than a just a cake, it morphed into a ‘pudding’ cake because it’s just so moist and creamy. Maybe it was the quinoa that did that, not sure because I’m not a food scientist like Alton Brown. Regardless, the ‘pudding cake’ is good, but it’s not my favorite. I mean I just want to be honest about it. One thing’s for sure, it’s a darn healthy dessert with the wheat germ and quinoa combined–I mean think gladiators, superman, wonder woman! I toyed with the idea of not even recording this recipe, much less, posting it, but I decided to because it’s got merit and for those who are quinoa lovers, have at it, and enjoy!
Preheat oven to 350
Makes: One 9×13 cake (I used a rectangular tart pan.)
What you need:
2 cups cooked and cooled quinoa
½ cup wheat germ
1/3 cup canola oil
½ cup sifted all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
2 tsp cardamom
3 beaten eggs
¾ cup sugar
¼ cup sifted cocoa powder
½ cup coconut milk
½ oz semi-sweet chocolate
¼ cup confectionary sugar (for dusting/serving)
What you do:
In a large mixing bowl, combine the quinoa wheat germ, canola oil, flour, baking powder baking soca, vanilla and cardamom and blend together. Add eggs, sugar and cocoa powder and blend well. Finally add in coconut milk and blend well.
Pour into baking dish that has been coated with cooking spray. Grate on top of the batter the semi-sweet chocolate. Bake in preheated 350 oven 30-35 minutes or until a toothpick comes out clean. Remove and let cool for about 30 minutes.
Dust with confectionary sugar and serve with fresh berries.
©2012 Alice D’Antoni Phillips Ally’s Kitchen