I’ve been intrigued by the chocolate quinoa cakes I’ve seen recently on Pinterest. I mean, adding a sprinkle of quinoa to dark chocolate doesn’t exactly sound delicious – even if it DOES sound healthy.
Not to mention that the cakes are gluten-free; (which is not typically a marker for deliciousness – don’t worry my #GF friends, I come around at the end of this post!)
So I just had to experiment with a recipe that replaced flour with cooked quinoa – but in baby steps. Instead of going straight to chocolate, I thought the nuttiness of quinoa would deliciously complement brown sugar and cinnamon in what might turn out to be a leaden cake. (Plus I had on my mind the Cinnamon & Sugar Improv Challenge, which is run by Kristen @ Frugal Antics of a Harried Homemaker.)
The results were shocking: A light, tender-crumbed cake that was super-duper moist and completely delicious. I will never knock a gluten-free cake again! The brown sugar and cinnamon with the blueberries I threw in at the suggestion of my 5-year-old did produce a yummy cake! While we did decipher tiny bits of quinoa (despite pureeing the quinoa for a good 5 minutes,) they were not unlike chewing on tiny soft tapioca pearls.
The kids and I enjoyed the cake as a snack with a glass of iced tea…and we plan to have it again for breakfast tomorrow with a cup of milk and fruit. The recipe contains four eggs and 2 cups of quinoa, thus I estimate it has:
- Nearly 4 grams of protein per serving and about 10 grams of added sugar (Not a ton of sugar for a cake, but next time I’ll use less sugar because it was plenty sweet.)
- For comparison, a bowl of Cinnamon Toast Crunch® cereal has 1 gram of protein and 9 grams of added sugar.
Have you ever made anything sweet with quinoa? Please share!