Monthly Archives: November 2016

Danielle’s Chocolate Quinoa Brownies

*Gluten free, vegetarian & delicious! Can be made as a frosted cake or brownies. (Can also be made in advance, wrapped in plastic wrap and frozen.)

INGREDIENTS

2/3 cup       (160 ml)  white golden quinoa uncooked
1 2/3 cups  (330 ml)  water
1/2 cup (125 ml) milk
4 large eggs
1 tsp (5 ml) vanilla extract
3/4 cup (185 ml) butter, melted and cooled
1 1/2 cups (375 ml) white sugar
1 cup (250 ml) unsweetened cocoa powder
1 1/2 tsp (7.5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) salt

METHOD

  1. Cook Quinoa. Cook for an extra 10 minutes to ensure it is very soft. Fluff and cool.
  2. Preheat oven to 350F (180C).
  3. Grease (two 8-inch) pans and line with parchment paper.
  4. Combine milk, eggs and vanilla in a blender/food processor.
  5. Add 2 cups cooked quinoa and butter. Blend until smooth.
  6. Whisk together the sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Add the blender contents and mix well.
  7. Divide the batter evenly. Bake on centre rack for 40-45 minutes.
  8. Remove from oven; cool and cut in pan before removing. Frost if desired (not needed).
  9. If using it as a round cake, turn each pan carefully onto a cooling rack (don’t cut). Frost layers once it is cooled – either as a single or a double layer cake.
  10. Store in fridge for a week or freezer for a month (It thaws quickly!).
  11. ENJOY! (Try not to eat the whole batch)

 

 

 

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Partridgeberry Scones

INGREDIENTS

2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (114 g)
1/2 cup of frozen partridgeberries (or raising, raisins, etc)
1/2 cup sour cream
1 large egg

METHOD

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture.  Use fingers to work in butter (mixture should resemble coarse meal), then stir in berries.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture until large dough clump form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but ass you press, the dough will come together.
  5. Place on a lightly floured surface and pat into a 7 – 8 inch circle abut 3/4 inch thick.  Sprinkle with remaining 2 tsp. of sugar.  Use a shop knife to cut into triangles; place on a cookie sheet(preferably lined with parchment paper), about 1 inch apart.
  6. Bake until golden, about 15 – 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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Filed under Breakfast, Cakes, Cookies, Pies