SPROUTED QUINOA CHOCOLATE CAKE
200g sprouted quinoa – drained
100g rice mylk (or mylk of choice)
80g EVOO (olive oil)
100g maple syrup
50g brown or coconut sugar (optional)
1 Tbsp vanilla essence
1 tsp vinegar
½ bi carb soda
1 ½ baking powder
80g almond meal (or sunflower seed meal or meal of choice)
Set your oven to 180oC
Blitz quinoa in a Vitamix (or high powered blender) with the mylk of choice until smooth. Add remaining liquid ingredients and blitz. Add in dry ingredients and mix until combined. Give your blender a bit of help, by stopping and scraping down the sides. Don’t overmix.
Pour your ingredients into small muffin papers or divide your mixture into two x 18cm tins. It’s better to cook thinner cakes and sandwich them together with a agar agar jelly filling or strawberry-cashew cream.
Cook muffins for 20 – 25mins. Larger cakes will take between 30 and 40mins, depending upon your oven and the thickness of your cakes. A little sticky batter on your skewer is no problem, as the cake is quite gooey, and you’re only marrying the ingredients together – there’s not egg to cook.
Allow to cool before removing from tins. These cakes are usually quite delicate, so refrigerate overnight or until fully cooled. Handle quickly, but gently when sandwiching together. A very large spatula can be useful in these situations.
1 1& 1/2 punnets of strawberries, sliced
250g apple juice
1 generous tsp agar agar
Sugar to sweeten strawberries to taste (optional)
Put strawberries and water into a pot and stew until the strawberries are soft. Remove 3 large Tbsp of the stewed strawberries from the pot and put into a bowl. Set aside.
Add the apple juice to the pot and bring the mix up to a gentle boil.
Sprinkle agar agar into the pot and stir in.
Remove from heat and pour your jelly mix into the same sized cake tin that you baked the cake in.
Set aside to set.
Once set set gently ease out of the tin onto a wide cake spatula and slide onto the bottom cake.
STRAWBERRY CASHEW FROSTING
Stewed strawberries from jelly
1 – 2 Tbsp cashew butter (salt and sugar free)
squeeze of lemon
1 – 3 Tbsp icing sugar to thicken.
Mix all together until smooth and a thick spreadable mixture is formed.
Spread on top of the cake and decorate with remaining strawberries.