Joyous Health: Gluten-free Chocolate Quinoa Cake

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9″ springform pan or a 9″ square pan.
2. Combine the milk, eggs and vanilla in a food processor. Add 2 cups of cooked quinoa, maple syrup and the cooled melted coconut oil and continue to blend until smooth.
3. Combine together in a medium bowl the coconut sugar, cacao powder, baking powder, baking soda and salt and mix well. Add this mixture to the food processor and mix just until blended.
4. Stir in dried cranberries.
5. Pour the batter into the pan. Sprinkle with chocolate chips. Place on the middle rack in the oven. Bake for 45 to 50 minutes or until a cake tester or a knife inserted in the middle comes out clean. If using a convection oven bake for 35 minutes.
6. Cool completely before serving. When cool sprinkle toasted coconut flakes on top (instructions below). Delicious served plain or with some vanilla ice cream.
7. Will keep in the fridge for up to one week or can be frozen and enjoyed at any time.

Notes: If cooking quinoa, 2/3 cup dry with 1 1/3 cup water yields approximately 2 cups. Don’t worry if it is off a smidgen.

Toasted Coconut

1. Spread coconut on a cookie sheet. Bake at 350F degrees for a couple of minutes.
2. Watch carefully because it turns golden brown VERY quickly!