Okay everyone, I have to say a couple of things up front:
- I am sorry for neglecting you. Two weeks ago I started taking a really intense editing class and have also been a wee bit under the weather. But I’m back, still impoverished and hungry, and going full steam ahead.
- You’re probably going to see a few more gluten-free posts in the future. I recently came into possession of Quinoa 365: The Everyday Superfood and it’s changed the way I think about what “healthy” is.
Now, I’m a person who likes vegetables and food that is generally good for me, but good luck getting me to consume grains of any kind unless they are baked into bread or muffins. Consider this Moist Chocolate Cake from Quinoa 365 one heck of a game changer.
This cake is so soft, moist and rich anyone would be hard-pressed to believe quinoa was even in it. I mean, it tastes like a brownie! Once cooked, the quinoa is blended in a food processor (of which I am now a proud owner) with milk, eggs, vanilla, and melted butter until it becomes smooth. The result is almost like a wet hummus. Please don’t let that freak you out. You have to trust me on this. Once the mixture is puréed, it is then added to the dry ingredients and voilà–all of your hard work boiling and blending is done in less than twenty minutes. Did I mention it is kid-friendly too?
Cooling times for the quinoa and melted butter aside, this chocolate cake didn’t take any time at all to whip up. I decided to make it for my dad’s 65th birthday last weekend and it was an instant hit. (For my bourbon vanilla whipped cream recipe, see below.) Prepared at 11 and done by 12, I couldn’t have asked for a better, healthier cake recipe. The fact that it is gluten-free is only a perk.
Bourbon Vanilla Whipped Cream
Makes approx. 1 cup
1/2 c. whipping cream
1 1/2 tsp. bourbon vanilla (or any vanilla you like)
1 tsp. granulated or superfine/berry sugar
Beat with an electric mixer until cream stiffens to soft peaks, about 5 minutes, or longer if you like firmer whipped cream.