Tuesday, 12 February 2013

Weekend Noms


Hey Peeps! So nice to have a long weekend. First year for Family day in BC, woot! Throughout the weekend I did some fairly lazy nomming, even hitting up Pita Pit. Twice...They have $1 off coupons right now and their veggies are always fresh, I can't resist. With the extra day, I did make an effort to bake a cake. Not just any cake, a chocolate cake. A moist chocolate cake, with a mystery ingredient. See recipe, and mystery ingredient, below.

Lazy breakfast - shredded wheat with pineapple, bananas and pomegranate seeds:



Lazy salad - coleslaw, organic kale with pineapple and pomegranate seeds:



Now for the not so lazy chocolate cake. But as far as cakes go, this one is fairly simple. It is low in fat, vegan and accidentally gluten free. 


Moist Quinoa Chocolate Cake 
(Recipe adapted from ucook, courtesy of 365 Quinoa – The Everyday Superfood)



Ingredients 
  • 2/3 cup (150 mL) quinoa
  • 1 1/3 cup (325 mL) water
  • 1/3 cup (75 mL) almond milk, or other type of non-dairy milk
  • 4 tsp cornstarch + 12 tsp water
  • 1 tsp (5 mL) pure vanilla extract
  • 3/4 cup (175 mL) applesauce
  • 3/4 (375 mL) brown sugar
  • 1 cup (250 mL) unsweetened cocoa powder
  • 1 ½ tsp (7.5 mL) baking powder
  • ½ tsp (2.5 mL) baking soda
  • ½ tsp (2.5 mL) salt

What to do


1. Bring 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.

2. Preheat oven to 350°F (180°C). Lightly grease two 8 inch (20 cm) round or square cake pans. Line the bottoms with parchment paper.

3. In a small dish, combine the cornstarch and water and set aside.

4. Combine the non-dairy milk,cornstarch mixture and vanilla in a blender or food processor. Add 2 cups (500 mL) of cooked quinoa and apple sauce and blend until smooth.

5. Whisk together sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the quinoa mixture from the blender and mix well.

6. Divide the batter evenly between the 2 pans and bake on the centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean.

7. Cool on wire rack before serving. (careful not to break apart when flipping cake over). Top with frozen fruit, melted chocolate, icing or eat as is. 


Note: I plan to try this recipe with mashed bananas or flax or chia eggs instead of the cornstarch and water mixture. I will report back on the tastings ;)