Eating healthy doesn’t mean you can’t indulge still. Quinoa is the new trendy food that all the health buffs are itching to find ways to implement into their diets, and as protein and fiber rich as it is who wouldn’t be!
Did I mention it’s gluten free and offers a slew of antioxidants?
Try any of these quinoa desserts to please your mouth and your body!
1. Chocolate Cake
Ingredients
- ½ Cup butter (can substitute applesauce)
- ? Cup coconut oil
- 1½ Cups sugar
- 4 Large eggs
- 1 tsp vanilla
- ½ Cup milk
- 2 Cups quinoa flour
- ¾ Cup cocoa powder
- 1 tsp non aluminum baking powder
- ½ tsp baking soda
- ½ tsp Real Salt
- 2 Cups blended zucchini
Topping
- ½ Cup sliced pecans
- 1 Cup chocolate chips
- ¼ Cup packed light brown sugar
Directions
- Preheat the oven to 325 degrees F.
- Lightly grease a 9X13-inch pan with cold coconut oil and set aside.
- Mix cream together with the butter, oil and sugar
- Add the eggs and vanilla
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt
- Add ? of the dry ingredients to the batter and mix
- Add ½ of the milk and mix
- Add another ? of the flour mixture and mix until combined
- Add the remaining milk and mix followed by the last of the dry ingredients and stir to combine
- Stir in the shredded zucchini
- Spread the batter in the prepared pan
- Sprinkle with the pecans and chocolate chips
- Sprinkle the brown sugar on top of everything.
- Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs
- Let cool completely before serving
2. Pumpkin Muffins w/Cream Cheese Filling & Streusel Topping
Ingredients
- 1 1/4 cups quinoa
- 2 cups pumpkin puree
- 1 1/2 cups milk
- 1/2 cup water
- 1/2 cup whole wheat flour
- 1/2 cup flaxseed meal
- 1 egg
- 1/4 cup coconut oil
- 2 tablespoons walnut oil
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
Directions
- Preheat oven to 375 degrees F (190 degrees C)
- Line 24 muffin cups with paper muffin liners
- Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned (about 5 minutes)
- Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal
- Stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth
- Set mixture aside (about 15 minutes)
- Ladle batter into prepared muffin cups to about 3/4 full
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes
3. Chocolate Chip Banana Bread
Ingredients
- 1 1/2 cups Ancient Harvest Quinoa Flour
- 1/2 cup gluten free oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
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- 3 large ripe bananas, mashed
- 2 tablespoons honey or maple syrup
- 1 large egg
- 2/3 cup creamy all natural peanut butter
- 1/2 cup unsweetened almond milk
- 1 tablespoon chia seeds
- 1/2 cup chocolate chips
Directions
- First, toast your quinoa flour by placing a large skillet over low heat
- Add in the quinoa flour and stir every few minutes for 10-15 minute (This removes the bitter flavor from the flour)
- Preheat oven to 350 degrees F
- Grease 8×4 inch or 9×5 inch loaf pan with nonstick cooking spray
- In a large bowl whisk together toasted quinoa flour, oat flour, baking soda, cinnamon and salt
- In a separate large bowl, beat together bananas, honey, egg, peanut butter and almond milk until smooth and creamy
- Add dry ingredients to wet ingredients and mix
- Next slowly fold in chia seeds and chocolate chips
- Pour into prepared pan and bake for 45-55 minutes or until toothpick comes come clean or with just a few crumbs attached
- Cool on a wire rack in pan for 10-15 minutes then cut into slices
