Blikki Magazine - Holiday Issue 2013 No. 6

Page 50

d Downloae Recip Photo and Recipe Courtesy of Ant and Anise

Quinoa Chocolate Cake 2/3 cup uncooked quinoa OR 2 cups + 4 teaspoons cooked quinoa 4 large eggs 1/3 cup milk 1 teaspoon vanilla extract 3/4 cup (6 ounces) butter, melted and cooled 1-1/2 cups sugar 1 cup cocoa powder 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt To Cook Quinoa: Rinse quinoa in a fine mesh strainer and drain. Place in a medium saucepan with water

50 - Oct/Nov | 2013 |

and bring to a boil on medium-high heat. When the quinoa boils, cover the saucepan and reduce heat to low. Cook for 15 minutes. Remove from heat, leave the saucepan lid ajar and let stand for 10-15 minutes. Spread the quinoa on a baking sheet and cool completely, about 10 minutes. For The Cake: Preheat oven to 350F. Grease two 8-inch round cake pans and line the bottom of each with parchment paper. In a medium bowl, sift together cocoa powder, baking powder, baking soda and salt and set aside. Place quinoa in a food processor and add 1 egg.

Blend for 2 minutes, then scrape down the sides of the processor. Repeat this step another 3 times, blending in each egg separately for 2 minutes and scraping down the sides of the processor before you add the next egg. When all eggs are incorporated, blend for 1-2 minutes more. Add milk, vanilla and melted butter and blend until incorporated. Next up, the dry ingredients: Add sugar and blend until incorporated. Add the sifted cocoa mixture and blend until incorporated. Pour batter evenly between the two cake pans. Bake for 35-40 minutes, or until a cake tester inserted in the middle comes