Ingredients Jump to Instructions ↓

  1. 1 cup organic quinoa

  2. 2 cups Henry's organic apple juice

  3. 4 teaspoons unsweetened chocolate

  4. 3/4 cup organic butter , softened (or canola oil)

  5. 1 1/4 cup honey

  6. 3/4 cup barley malt syrup

  7. 1 teaspoon vanilla

  8. 1 1/2 cup organic milk or soy milk

  9. 3 eggs , lightly beaten

  10. 1 1/2 cups quinoa flour

  11. 3/4 cup flour

  12. 1 teaspoon baking powder

  13. 1 teaspoon salt

  14. 1/3 cup hazelnuts , roasted and ground For the Chocolate Frosting:

  15. 1 cup organic butter

  16. 4 ounces unsweetened chocolate , chopped well

  17. 4 cups powdered sugar

  18. 1/2 cup whipping cream

  19. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Start by preparing quinoa. Rinse quinoa in a fine mesh strainer under running water for about one minute. Rub quinoa between fingertips to help remove bitter saponins (a natural coating on the grain). Drain well. In a saucepan, bring apple juice to a boil, add rinsed quinoa and lower heat. Cover and simmer for 20 minutes, or until all liquid is absorbed. Cool, fluff and set aside. Melt chocolate in a double boiler over very low heat. In a bowl, cream butter or oil, honey, barley malt syrup and vanilla. Add melted chocolate and mix well. Stir milk into beaten eggs and add to chocolate mixture. In a separate bowl, sift together flours, baking powder and salt. Fold into wet chocolate mixture. Stir in the cooked quinoa and ground hazelnuts. Pour batter into lightly oiled pans: two round 9-inch baking pans, or one 9x14-inch rectangular pan. Bake for 35 minutes. Cool for 10 minutes. Remove from pan(s) and finish cooling on racks. Frost as desired. FOR THE CHOCOLATE FROSTING: In small saucepan over low heat, melt butter and chocolate, stirring continually until smooth. Transfer to large bowl, then cool. Mix in sugar, cream and vanilla and beat with an electric mixer until smooth.


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