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Prep Time: 60 minutes, Serves 12-15 1 c. Quinoa 2 c. Henry's Apple Juice 4 tsp. unsweetened chocolate 3/4 c. Henry's Butter, softened (or Henry's Canola Oil) 1 1/4 c. honey 3/4 c. barley malt syrup 1 tsp. vanilla 1 1/2 c. Henry's Milk (or Soy Milk) 3 Henry's eggs, lightly beaten 1 1/2 c. quinoa flour (look in Bulk department) 3/4 c. flour 1 tsp. baking powder 1 tsp. salt 1/3 c. hazelnuts, roasted and ground Preheat oven to 350. Start by preparing quinoa. Rinse quinoa in a fine mesh strainer under running water for about one minute. Rub quinoa between fingertips to help remove bitter saponins (a natural coating on the grain). Drain well. In a saucepan, bring apple juice to a boil, add rinsed quinoa and lower heat. Cover and simmer for 20 minutes, or until all liquid is absorbed. Cool, fluff and set aside. Melt chocolate in a double boiler over very low heat. In a bowl, cream butter or oil, honey, barley malt syrup and vanilla. Add melted chocolate and mix well. Stir milk into beaten eggs and add to chocolate mixture. In a separate bowl, sift together flours, baking powder and salt. Fold into wet chocolate mixture. Stir in the cooked quinoa and ground hazelnuts. Pour batter into lightly oiled pans: two round 9" baking pans, or one 9x14" rectangular pan. Bake for 35 minutes. Cool for 10 minutes. Remove from pan(s) and finish cooling on racks. Frost as desired. Chocolate Frosting 1 cup Henry's Market Organic Butter 4 oz. unsweetened chocolate, chopped well 4 cups powdered sugar 1/2 cup whipping cream 1 tsp. vanilla extract In small saucepan over low heat, melt butter and chocolate, stirring continually until smooth. Transfer to large bowl, then cool. Mix in sugar, cream and vanilla and beat with an electric mixer until smooth. © Henry's Market Markets, Inc. |
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