Don’t freak out, they’re really good!
The first time I ate quinoa I thought it was disgusting, and looked like little eyeballs. If that’s you, you need to try this recipe - it will make a quinoa lover out of you!
When I eliminated gluten from my diet for my littlest cave boy I was not excited about it. I’m definitely not a low-carber, and learning to bake gluten-free is a big challenge. Buying lots of specialty flours, starches, and gums was too much for me at first with three kids, one a baby who woke 3-5 times a night to nurse. I opted to buy GF mixes for a while, and that worked, but finding this recipe for chocolate quinoa cake made me SUPER excited! Whole-grain, I already had it on hand, didn’t need a grain mill, and it’s chocolate. That sounded like a winning recipe to me!
The first time I made it was a huge hit, and I even made these cupcakes for my older boys’ birthday party. Everyone loved them and had no idea they were made with quinoa! It’s easy to make these dairy-free as well, which I used to do, by substituting coconut oil and coconut milk for the butter and milk.
You can mix and grind the quinoa part of the batter using a blender or food processor. If you use a high-powered blender (I use my vitamix) you’ll need to stop and scrape it down several times because it’s very thick. If you use a food processor you won’t need to scrape the sides down much, but it takes a long time (like 10 minutes) to get the quinoa smooth. I prefer using the vitamix, but either will work.
Chocolate Quinoa Cupcakes
2 cups cooked and cooled quinoa (be sure to cook in water, not broth!)
1/3 cup milk
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup butter, melted and cooled
1 1/4 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat oven to 350 degrees and place cupcake liners in muffin pans (this makes about 20 cupcakes).
2. Place cooked quinoa, milk, eggs, melted butter, and vanilla in blender or food processor. Blend until quinoa is smooth, stopping to scrape the sides down a few times.
3. In a large bowl stir together sugar, baking powder, baking soda, and salt. Add blended quinoa mixture and stir until mixed well.
4. Scoop into prepared muffin pans, then bake for 20-25 minutes, until tops spring back when touched. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Notes: A friend of mine made this using honey in place of the sugar and said it came out great!
Adapted from Mel's Kitchen Cafe.