I can't really complain about THOSE people because, sometimes, I am one of them. I bake almost everyday (making homemade slider buns for tomorrow as I post this) so needless to say, I eat sugar laden, calorie dense foods often (I have to test my recipes, right??). It's not easy maintaining a size 2 figure (a girl can dream, no?).
Well, I saw a recipe for quinoa cake but it still had some "bad" stuff in it (sugar, fat) and I thought, "really? you make a cake with quinoa and you can't even call it healthy?". Well, that just sucks...so leave it to me to play around...and, voila! A healthy, gluten free cake...REALLY!!
2 cups cooked quinoa
1/3 c milk
1 tsp vanilla
3/4 c non-fat cottage cheese
1 c coconut sugar (available at the Bulk Barn and Costco)
1 c cocoa powder
4 tsp baking powder
4 tsp baking soda
1. Preheat oven to 350.
2. Grease an 8 inch square glass or metal cake pan; set aside.
3. In the bowl of a food processor, mix quinoa, eggs, vanilla, and cottage cheese. Pulse for a few minutes and scrape down sides; pulse again to combine. Add coconut sugar, cocoa powder, baking soda and baking powder; mix again until combined and uniform.
4. Bake for about 40 minutes or until the centre springs back when touched.
5. Cool cake for 10 minutes - serve with sliced strawberries, frozen yogurt or warm custard (I know, I know...bad for you but you were so good with the cake??:))
Adapted from a recipe published in the Toronto Star