www.monthlymealplanner.com
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| Course: Desserts
Source: www.healthfulpursuit.com Ingredients 1 1/2 cup full fat coconut milk 1/2 cup agave nectar 5 tsp arrowroot powder 1 tbsp water 1 cup melted coconut oil 1 tsp pure vanilla extract 1/2 cup raspberries 2/3 cup red quinoa uncooked 1 2/3 cup water 1/2 cup Almond Breeze Almond Milk – Original Unsweetened – or you can use another milk of your choice 4 chia eggs 3/4 cup melted coconut oil 1 1/2 cup sucanat sugar 1 cup cacao powder or cocoa powder 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp Himalayan rock salt 2 cups frozen raspberries defrosted and mashed with a fork Directions | Numbered... In a medium size saucepan, combine coconut milk and agave. Cook on medium heat, whisking every-so-often until it comes to a boil. Meanwhile, in a small bowl, mix arrowroot powder and water. Add to saucepan. Continue to whisk icing until it thickens [about 1 minute]. Remove from heat and slowly add in coconut oil, whisking to combine. Place vanilla, icing mixture and raspberries in blender. Blend until smooth. Place icing in a glass container, leave on counter until cool, then place in fridge. Allow to cool in the fridge for 1.5-2hrs. Consistency should be that of icing. Once ready to ice the cake, whip up the icing with a hand blender. Now, to make the cake! In a medium saucepan, combine quinoa and water. Cover, bring to a boil, then reduce to simmer for 10 minutes. Remove from heat [keep covered!] and allow to sit for 10 minutes. Once complete, fluff with fork and set aside. Meanwhile, preheat oven to 350F Lightly grease two 9 inch round pans. Line the bottoms with parchment paper [believe me, it's worth the effort. Just DO it!]. Set aside. Combine milk, flax eggs, and vanilla in blender. Blend until smooth. Add 2 1/4 cup of the cooked quinoa, and the coconut oil. Blend until smooth [may be challenging to do, just blend it as best you can] In a large bowl, whisk together sucanat, cacao powder, baking powder, baking soda, and salt. Add the contents of the blender to the bowl and mix well with a hand mixer. Divide the batter evenly between the two pans and bake on the middle rack of your oven for 40-50 minutes [my cake was perfectly cooked at 48 minutes]. You can test to determine if the cake is done by inserting a toothpick in the middle. Allow cakes to cool for a couple of hours before removing from the pans and topping with icing. Serve with raspberry sauce drizzled over top. |
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