A spin on a 1930’s dessert recipe this rich and chocolatey comfort food is one of the easiest desserts to make any night of the week. Serve it warm with a scoop of vanilla frozen yogurt.
3/4 cup (175 mL) quinoa flour
1/3 cup (75 mL) granulated sugar
2 tbsp (30 mL) unsweetened natural cocoa powder
1 tsp (5 mL) baking powder
1/3 cup (75 mL) skim milk
1 egg, beaten
2 tbsp (30 mL) canola oil
1 cup (250 mL) boiling water
1 cup (250 mL) packed brown sugar
1/3 cup (75 mL) unsweetened natural cocoa powder
2 tsp (10 mL) pure vanilla extract or espresso or coffee.
- Preheat the oven to 350°F (180°C). Line 10 muffin cups with paper liners.
- In a medium bowl, stir the flour with the cocoa powder, granulated sugar and baking powder until well combined.
- In a separate bowl, whisk the milk with the egg and canola oil. Whisk the wet ingredients into the dry ingredients, just until combined. Divide evenly between the 10 muffin cups.
- Whisk the boiling water with sugar, cocoa powder and vanilla, espresso or coffee. Pour carefully and evenly over the 10 muffin cups that are filled with batter. Bake for 20 to 24 minutes or until the cake bounces back when lightly touched.
- Let cool slightly and serve warm. I found the ghoulish muffin wrappers at the Bulk Store.
Makes 10 servings. Nutrient breakdown per serving: 238 calories, 6 g fat, 1 g sat. fat, 58 mg sodium, 46 g carbohydrates, 3.2 g fibre, 35 g sugars, 4 g protein.
Recipe from The Vegetarian’s Complete Quinoa Cookbook recipe created by: Amy Snider Whitson PHEc.