These Quinoa Chocolate cookie-cakes are soft with a cake like texture rather than a hard biscuit. You can add dried fruit or chopped nuts for more crunch but they are so good just as they are with chocolate!
I bought some Coconut sugar recently, I was intrigued to see how it worked in my baking, I tasted it first to see how sweet it was and was pleasantly surprised to find it far less sweet than white or brown sugar.
Coconut sugar is a healthy alternative sweetner that has a lower glycemic index than cane sugar, agave or honey. It is especially high in minerals including potassium, magnesium and zinc, as well as vitamins B2, B3 and B6.
The addition of Quinoa makes these little cakes protein-rich and with a little bit of chocolate a delicious treat at tea time, breakfast time or any time!
Great healthy toddler snack too, mine loves them.
125g unsalted butter – softened
75g coconut sugar
½ tsp vanilla extract
1 large egg100g wholewheat plain flour
75g plain flour
½ tsp bicarbonate of soda
½ tsp ground cinnamon
¼ tsp salt
¾ cup cooked and cooled Quinoa (easier to measure in cups)
50g sugar-free dark chocolate, roughly chopped
Pre-heat your oven to 180°C/160°C fan/gas 4.
Beat the softened butter and Coconut sugar until pale and creamy. Add the egg and vanilla extract and beat in until well combined.
In another bowl, combine the wholewheat flour, plain flour, bicarbonate of soda, salt and ground cinnamon.
Slowly add the dry ingredients to the wet ingredients a few tablespoons at a time and mix in until fully combined. I used my hand mixer.
Stir in the cooked Quinoa and chocolate pieces to the cake batter and fold in until just combined. These cakes are a great way to use up any left over Quinoa.
Pop small dollops of the dough onto your baking trays, I prefer to brush a smear of butter over mine for biscuits or cookies, a tablespoon or teaspoon size whichever you prefer and flatten down a little. Space evenly apart.
Bake at 180°C/160°C fan/gas 4 for about 12-15 minutes until the edges of the cakes are slightly browned.
Cool for a few minutes before transferring onto a wire rack.
I would normally use 70% dark chocolate in my recipes but I’m linking this post up to We Should Cocoa – The January Challenge where our remit was to come up with something that contains chocolate but is sugar-free including the chocolate.