The last superfood featured in the South Arm Cooking Club for Seniors is Quinoa.
Benefits of quinoa includes:
- contains essential amino acids
- good quantities of calcium, phosphorous and iron
- high in protein, the complete protein source, similar to meat source
- high in fiber
This Quinoa Chocolate Cup Cakes is made without flour; i.e. gluten free.
This recipe makes an 8″ round cake or you can make them as cup cakes for easy portion control. We managed to get 30 cup cakes from this recipe.
- 2/3 cup quinoa
- 1 1/3 cups water
- 2 cups milk or soy milk
- 4 eggs
- 1 teaspoon vanilla
- 3/4 cup butter, melted and cooled
- 1 1/2 cups white or cane sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Source: adapted from Quinoa 365 by Patricia Green and Carolyn Hemming
|Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat and simmer for 10 minutes.
Turn off the heat and leave covered for another 5 to 10 minutes. Fluff with a fork and allow to cool.
|Melt butter in a saucepan on medium low heat. Set aside to allow to cool.
Preheat oven to 350F (325 for convection).
Line 2 12 muffin pans with paper cups.
Mix sugar, cocoa, baking powder and salt in a medium bowl.
|Combine milk, eggs and vanilla in a blender or food processor.
|Add 2 cups of cooked quinoa and melted butter.
Continue to blend until smooth.
|Add the contents of the blender to the dry ingredients.
Mix well with a whisk.
|Ladle the batter into the muffin tins.
Bake in the center oven rack for 20 to 22 minutes or until a knife inserted into the center comes out clean.
Bake for 50 minutes if using an 8-inch cake pan.