I am always on the lookout for lunch box ideas for Darby, especially those of the healthy kind. I have tried many things this year, and this recipe seems to pass the ultimate test. It actually gets eaten!
More often than not some or most of the lunch comes home at the end of the day untouched, so when I realised this cake was working some magic and catching his attention for just a moment from playing, I knew I was on to a winner!
More often than not some or most of the lunch comes home at the end of the day untouched, so when I realised this cake was working some magic and catching his attention for just a moment from playing, I knew I was on to a winner!
I found this Quinoa, Sweet Potato and Chocolate cake recipe on Hope for Healing's blog, here is my take on the recipe with a few adjustments, I hope you enjoy it as much as we did.
Quinoa, Sweet Potato and Chocolate Cake
2/3 cup of Kamut Flour
2/3 cup of Spelt Flour - really any flour is ok, go nuts on what you want, especially if you want to make the recipe gluten free,
1 1/2 cups pre-cooked quinoa
1 cup of sweet potato puree (In this instance it was sweet potato, pumpkin and carrot!)
1/2 cup of Rice Malt Syrup
1/4 cup of coconut oil (melted)
1/2 cup of non-dairy milk (I used almond milk, but you could use rice or coconut milk)
3 TB of cacao powder (today I used 2 TBs of cacao and 1TB of Carob powder for a different take on it)
1 1/2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1 ts. of ground cinnamon
1/2 ts of vanilla powder
Note - If I could make the cake just for me, I would add some Chia Seeds or Brazil nut powder, but as I am sending it to school it has to be seed and nut free. This is hard for someone who adds Chia seeds to everything!
Mix all of the above ingredients together for 1-2 minutes to create a smooth and creamy cake batter. Then pour into a 9x9 circle pan that has been greased with coconut oil.
Bake in a 175 degree oven for about 50-55 minutes, until you can stick a knife in the middle of the cake and no gooey-ness comes out. It should be pretty crispy and brown on top, like a brownie (mmmm) .
Let cool for 10-15 minutes and then transfer from pan to a plate. On the original recipe there is a wicked Avocado icing, which I haven't made, but by all means go for it! Who cant resist a layer of yummy chocolate avo icing! I'll be making it next time.
Cut the cake in slices and store (for me that means the freezer so i can grab them out for our lunches)
It really is a simple cake, but it is full of so much goodness and perfect for these cool nights ahead! I can see Darby and I sitting all rugged up, munching on this!
2/3 cup of Spelt Flour - really any flour is ok, go nuts on what you want, especially if you want to make the recipe gluten free,
1 1/2 cups pre-cooked quinoa
1 cup of sweet potato puree (In this instance it was sweet potato, pumpkin and carrot!)
1/2 cup of Rice Malt Syrup
1/4 cup of coconut oil (melted)
1/2 cup of non-dairy milk (I used almond milk, but you could use rice or coconut milk)
3 TB of cacao powder (today I used 2 TBs of cacao and 1TB of Carob powder for a different take on it)
1 1/2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1 ts. of ground cinnamon
1/2 ts of vanilla powder
Note - If I could make the cake just for me, I would add some Chia Seeds or Brazil nut powder, but as I am sending it to school it has to be seed and nut free. This is hard for someone who adds Chia seeds to everything!
Bake in a 175 degree oven for about 50-55 minutes, until you can stick a knife in the middle of the cake and no gooey-ness comes out. It should be pretty crispy and brown on top, like a brownie (mmmm) .
Let cool for 10-15 minutes and then transfer from pan to a plate. On the original recipe there is a wicked Avocado icing, which I haven't made, but by all means go for it! Who cant resist a layer of yummy chocolate avo icing! I'll be making it next time.
Cut the cake in slices and store (for me that means the freezer so i can grab them out for our lunches)
It really is a simple cake, but it is full of so much goodness and perfect for these cool nights ahead! I can see Darby and I sitting all rugged up, munching on this!
Until next time
This is a great, healthy recipe, Jane! I'll be giving this one a good for the school lunchbox too! Thanks! Fi xx
ReplyDeleteWhat is Kamut flour?
ReplyDeleteThis recipe looks great.
I made beetroot brownies the other day and I was actually really disappointed...they tasted great but that is because they had just as much butter and chocolate in them as regular brownies!
Wow! You've done it again Jane, though I swear mine never turn out like your pictures :) will you be my Mum? X
ReplyDelete