Well, having made strawberry muffins successfully with quinoa, my thoughts turned (as they inevitably do) to chocolate
I simply based the ingredients on the strawberry recipe, keeping in mind usual quantities for chocolate cake. The result was excellent! I would say the muffins even improved (became moister) on standing a day, so this is a good recipe that can be premade if necessary.
Treats like this would be great on a longer passage
. If you have no yoghurt on board, sour some milk (long life stuff is fine) with a couple of teaspoons of lemon juice or vinegar. This lightens the mix. All the other ingredients here would keep for weeks unrefrigerated, and it needs only a brief whisk by hand, making this a very useful boat recipe. Without the icing it is actually a sweet treat that is reasonably guilt free.
QUINOA CHOCOLATE CAKE/MUFFINS
⅓ cup quinoa
⅔ cup water
(or 1.3 cups cooked quinoa)
¼ cup extra virgin olive oil
¾ cup soft brown sugar
1 tsp vanilla extract
½ cup yoghurt
½ cup SR flour
½ cup unsweetened cocoa powder (the best quality you can lay your hands on)
1 tsp baking powder
Large pinch baking soda
1 cup icing sugar
Rind of 1 lime (reserve half for sprinkling)
A little lime juice for mixing
- Rinse and cook quinoa in the water according to directions on the pack
- Cool and fluff up with a fork
- Whisk oil, sugar, eggs, vanilla and yoghurt
- Add quinoa
- Gently fold in the sifted flour, cocoa, baking powder and soda
- Spoon into a 12 hole silicone muffin pan or 20cm cake pan
- Bake 25 minutes at 180° C. Test with a skewer. Ten minutes or so longer is needed if baking as a cake.
When cool, I topped these with lime icing:
- Mix the icing ingredients to make a very
thick paste (underlining this for you Britt, as just writing "very thick paste" wasn't enough last time LOL).
- Put a blob on top of each muffin and when it has spread out sprinkle with a little extra lime rind. The icing will harden on standing.
- Store in an airtight container.
Chocolate muffins/cake also make a lovely dessert simply lightly dusted with icing sugar and served with raspberry coulis (pureed strained raspberries) with a few raspberries on the side and a dollop of double cream if you are feeling decadent.
(This has been added to the recipe index in post #1)