My mother served these fudgy little treats after Thanksgiving dinner and they were delicious. As you can see, the icing in the picture is a bit smudged because she kindly packed up a tupperware to take home. Strangely, there are now only a few left. Must have been fridge gremlins!
1/3 cup quinoa
2/3 cup water
Cook and cool
1/6 cup milk
2 eggs
1/2 tsp. vanilla
3/8 cup butter (melted and cooled)
Combine above ingredients with quinoa in a food processor and mix until smooth.
In a mixing bowl combine:
3/4 cup sugar
1/2 cup cocoa
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Add egg/quinoa mixture to dry ingredients and mix well.
Pour into a greased 8″ pan. Bake @ 350 until knife comes out clean — about 35-40 minutes.
Cool in pan.
When cool, cover with icing.
(When I am icing a chocolate cake, I use strong coffee instead of milk with the icing sugar)
2 Tbsp. butter
1 1/2 cups icing sugar
1 tsp. vanilla
enough strong coffee to desired consistency.
This recipe came from a friend who is very exact with measurements.
Because I made it for the first time on Sunday, I followed the measurements as exactly as possible. Although how one measures 1/6 cup of milk, I don’t know — I used a little less than 1/4 cup and it seemed to work.
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