As I’ve said before, I don’t have much of a sweet tooth but others in my family do and occasionally I will surprise them with some homemade, healthy treats! Now, don’t let the ingredients frighten you because these two things are so good – NO ONE, and I mean, NO ONE, will ever guess what is in these delights!
What on earth do quinoa, cocoa, black beans have in common? They make some fabulous desserts! Here we go…
G-Free Quinoa Chocolate Cake
- 1 cup white or golden or any color dry, uncooked quinoa
- 2 cups water
- 1/3 cup whole milk
- 4 large eggs
- 1 tsp pure vanilla extract or vanilla bean paste
- 3/4 cup real butter, melted and cooled
- 1 1/2 cups sucanat, rapadura, or (ugh) white sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp non-aluminum baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Combine the water and quinoa in medium saucepan and bring to a boil. Turn off the heat, put a lid on it and forget it for about 30 minutes until all water is absorbed. You can do this way ahead of time – I actually like to keep cooked quinoa in my ‘frig to add to recipes for the protein hit.
- Preheat oven to 350 degrees F. Lightly grease two 8″ round cake pans or a sheet -type pan (with some depth). (I use spray-on coconut oil.) Then, line the bottoms of the pans with parchment paper. Also, this recipe makes great cupcakes – use cupcake liners.
- Combine milk, eggs, and vanilla in a blender or a stand mixer. Blend or beat on low for one minute.
- Measure out 2 cups of cooked, cooled quinoa and add to the above mixture. (Don’t just dump ALL the cooked quinoa in because it will be more than 2 cups.)
- Add the cooled, melted butter and blend until smooth.
- If you are using a blender and not a mixer and bowl then first whisk together the sucanat or whatever sweetener you used, cocoa powder, baking powder, and baking soda in a separate bowl. Then, add the contents to your blender and mix well. If using a stand mixer, just dump these dry ingredients in and mix on medium speed until well blended.
- Divide the batter for the layer pans, or just put in your sheet-type pan and bake on center rack of preheated oven for 40-45 minutes, until a knife inserted comes out clean. If making cupcakes, fill tins 3/4 of the way full and bake for 25 minutes (use a toothpick to test for doneness).
- Remove cakes from oven and cool completely IN THE PANS before serving. You could make a layer cake and frost it if desired. Or, just serve it unfrosted – I never frost mine because they just don’t need it!
- Warning: one could eat the whole cake by themselves IF they are craving a chocolate fix!!! This may not “sound” good to you – but trust me, IT IS DELICIOUS!
G-Free Black Bean Brownies
- One 15-oz can black beans, drained and rinsed very well
- 3 large eggs
- 3 T oil, I use coconut oil in liquid form
- 3/4 cup sucanat, rapadur, or (ugh) white sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1/2 tsp non-aluminum baking powder
- pinch of salt
- 1/2 cup mini dark chocolate chips, divided (semi-sweet would work as well)
- Preheat oven to 350 degrees F. Lightly oil or coat one 8×8 baking pan or dish with spray (I use coconut oil cooking spray.) Set aside.
- Place the beans in a blender or food processor and puree until smooth and creamy.
- Add the eggs, oil, sweetener, cocoa powder, vanilla, bake powder, and salt. Process until smooth. Add 1/4 cup of the choco chips and stir well to incorporate into the batter.
- Pour the batter into the prepared pans, smooth the top with a rubber spatula, and sprinkle the remaining choco chips on top.
- Bake 30-35 minutes or until edges start to pull away from the sides of the pan and a toothpick inserted in middle comes out clean.
- Cool IN THE PAN before slicing into 2-inch squares.
- WARNING: Save some for others!
I have tested these on kids, adults, church suppers, etc., they are always a hit. And, no one ever questions what is in them because, honestly, one would never know unless you shared your secrets!