Cacao, Berry and Quinoa cake

 
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SOAKING YOUR GRAINS, NUTS AND SEEDS

Whole grains can definitely be part of your healthy diet, but they are much more nutritious and digestible when prepared the way our ancestors did by soaking, fermenting or sprouting them before cooking or eating.

Whole grains contain an anti-nutrient called phytic acid which binds with certain minerals (zinc, phosphorous, calcium and iron) and prevents them from being absorbed by the body. Phytic acid is also very hard on the digestive system. 

Soaking, fermenting or sprouting your grains before cooking them will neutralise the phytic acid and release the enzyme inhibitors. This makes them much easier to digest and makes the nutrients more accessible.  Phytic acid in whole grains can be neutralised in as little as 7 hours when soaked in water (preferably filtered) with the addition of a small amount of an acidic such as vinegar or lemon juice. 

Pour grains into a bowl and cover with warm or room temperature filtered water.  Add a tablespoon of something acidic: raw apple cider vinegar, lemon juice, whey or kefir. Cover and allow to sit at room temperature for at least 7 hours or longer.  Change the water after 24 hours if you’re still soaking.  Drain and rinse the grains before cooking with fresh water. 

CACAO, BERRY AND QUINOA CAKE

Ingredients 

Base

1/3 cup of milk (I use almond)

1 cup of berries (I like a mix of raspberries and blueberries- frozen is fine)

4 bio-dynamic eggs  

1 tsp vanilla 

2 cups of cooked quinoa (make sure you soak your quinoa!)

1/4 cup of melted coconut oil 

1 cup of cacao powder, 

1 tbsp cinnamon 

1 cup of sweetner (either maple, agave, rice syrup or honey) 

1 tsp baking powder

1 tsp bicarb 

Pinch of salt 

Icing 

1/2 cup of coconut cream 

2 tbsp of coconut

3/4 cup of coconut

1/4 cup of sweetner add more if it is not sweet enough

1 cup of cacao 

1 tbsp of cinnamon 

1 pinch of salt 

Method 

Base

  1. Preheat oven to 180 degrees.

  2. Line a cake tin with baking paper. 

  3. Place quinoa, milk, salt, eggs, vanilla into food processor. Mix until combined. 

  4. In a large bowl whisk cacao and cinnamon until there are no lumps. 

  5. Mix in the rest of the ingredients, Except berries.

  6. Stir in berries.

  7. Place into lined tray and cook for 30-40 minutes. Use a skewer to check if it needs longer, if it comes out wet cook for another 10 minutes. 

Icing

  1. On the stove melt coconut oil and cacao butter. Be sure to watch as it burns quickly.

  2. Take off the heat, whisk all ingredients together until smooth and poor over the cake (still in tin) once the cake has cooled. Place into fridge.

  3. Once the icing has set it is ready to eat. Lasts about a week in the fridge.

Berry Christmas!

 
Natasha Burbury