2/3 cup white or golden quinoa
1 1/3 cups water
4 large eggs
1 tsp vanilla extract
1/3 cup milk
3/4 cup butter, melted and cooled
1 1/2 cups white sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Bring the quinoa and water to a boil. Cover and reduce heat and let cook for 10 minutes. Turn off the heat and leave to sit for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat oven to 350 degrees. Lightly grease two 8 inch round or square cake pans. Line the bottoms of the pans with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add the quinoa and the butter and continue to blend until smooth.
Whisk together the sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake for 40 to 45 minutes. Remove from oven and let cool in the pan.
From the cookbook Quinoa: The Everyday Superfood 365 by Patricia Green and Carolyn Hemming.
As you can see I didn't put it into 2 pans, just one bundt pan. And I served it with raspberries and whip cream. Delicious!
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