Thursday, June 7, 2012

Quinoa breakfast cake

I adapted this recipe from the Whole Food's site found here. This is the original recipe with my adaptations in blue.

Cocoa-Almond Baked Breakfast Quinoa

1 cup quinoa
1 1/2 cups unsweetened hempmilk, soymilk or almondmilk, I used homemade coconut milk
1 cup pitted dates (about 5 ounces)
1/2 cup hulled hemp seeds
1/2 cup unsweetened applesauce, I used one pear, sliced and thrown into the blender to reduce yeast feeding
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
3/4 cup almond meal, divided, my second time baking this I omitted completely and it was fine


I soaked my quinoa overnight first. Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Preheat oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside. In a blender, purée hempmilk (or whatever nut milk you choose), dates, seeds, applesauce (or pear), cocoa and salt. Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal. Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour.

Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges. Turn out onto a flat surface, remove parchment paper, cut into squares and serve.

To freeze, wrap individual squares tightly and store in the freezer. Thaw in the refrigerator or microwave (do your health a favor and get rid of your microwave and buy a toaster oven! They work great without the negative health effects of a microwave).

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