chocolate almond quinoa cake

My grandmother found this recipe and made this cake a few years ago which has become a family favorite ever since.  I had never made it since my grandmother always did.  I was craving a chocolate cake, and so I finally had an excuse to make it myself.  This cake is a perfect balance of almonds and chocolate; you would never know this had quinoa in it!  This cake is so delicious and nutritionally/protein packed that you really have no excuse NOT to eat this healthy chocolate cake!

 {chocolate almond quinoa cake}

{I didn't think about it at the time, but next time, I'm adding toasted coconut for an almond joy flavor!}

chocolate almond quinoa cake
from The Daring Gourmet

makes 8-16 slices (depending on how you slice the cake)

2 cups cooked quinoa, loosely packed
4 egg yolks
⅓ cup milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract
½ cup butter, melted
¼ cup coconut oil
1½ cups granulated white sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 egg whites
½ teaspoon cream of tartar
1 cup ground almonds

For Chocolate Almond Glaze:
4 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
1 cup powdered sugar
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons hot water
Slivered almonds for decoration

1. Preheat the oven to 350. 
2. Place the cooked quinoa in a blender along with the milk, egg yolks, vanilla extract, almond extract, butter and coconut oil. Blend until smooth.
3. In a large mixing bowl, combine the sugar, cocoa powder, baking powder, baking soda, and salt. Using a rubber spatula, stir the quinoa mixture into the sugar mixture until combined. Stir in the ground almonds.
4. In a small mixing bowl, beat the egg whites on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form.  More details and pictures on how to make a meringue.
5. Using the rubber spatula, gently fold the egg whites into the cake batter.
6. Pour the batter into the cake pan (DO NOT GREASE PAN) and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist.
7. Let the cake sit in the pan for 10 minutes before carefully inverting it onto a plate and then carefully inverting it again (top side up) onto a cake platter to cool completely.
8. To make the Chocolate Almond Glaze: Combine all ingredients in a small bowl. Pour over the completely cooled cake, spread evenly over top and sides of cake. Immediately sprinkle with the slivered almonds. Allow the glaze to dry before serving, overnight is the best.
9. Enjoy!

I took most of this cake to work, and everyone said that it was delicious.  I even had one person say that it was "stupid good" which is a compliment, I guess :o)

How about you?  Do you try "healthy desserts" like this cake?   I do since it make me feel less guilty when I have a slice (or two)!

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Balsamic Beef

The Hubby and I are always up for a good pot roast.  So when he was showing he was willing to have balsamic (a recent development), I made this immediately.  We both loved the flavor; the balsamic really gives it a depth and smokiness. 

 {Balsamic Beef with mashed potatoes}

 {Side view}

One year ago:   Beef with Gravy and Buttered Noodles

Balsamic Beef
from Shugary Sweet

Makes 4 servings

2 pound beef chuck roast
1/2 cup beef broth
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1/4 tsp crushed red pepper flakes
3 cloves garlic, minced
2 tablespoons cornstarch (3 tablespoons tapioca flour for paleo)
2 tablespoons broth

1. Place roast in crock-pot.
2. Mix remaining ingredients together and pour over roast.
3. Cook on low for 6-8 hours.
4.  Drain cooking liquid from crock-pot and place in a saucepan.
5. Mix cornstarch (tapioca) and broth together and add it to the beef liquid.
6. Cook sauce until thickened.
7. Slice beef and serve over mashed potatoes (or cauliflower) topped with gravy.

If you don't believe that we love pot roast, you should try Chipotle-Coffee Pot Roast, Garlic Pepper Pot Roast, Sauerbraten (German pot roast),and Pot Roast Paprikash.

Do you love pot roast?

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Cauliflower Couscous

I try to adhere to a gluten free diet, but life happens.  Sometimes a girl just wants to have a slice of bread!  However, I saw this recipe for cauliflower couscous, and I gave it a try.  I am OBSESSED!  I've been making this once a week, and then storing it in the fridge until I need it (this makes quite a bit).  I've had it just like pasta (under marinara sauce, in cheese sauce, etc) or like a potato (loaded, garlic, etc).

 {Parmesan and Green Onion Cauliflower Couscous (left) and Loaded Cauliflower Couscous (right)}

 {Putting raw florets into a food processor}

{Pulse until cauliflower resembles real couscous (small balls of pasta)}

{Cook cauliflower until done and fluffy}

{This makes a LARGE quantity of couscous!  I had several meals!}

{I served Parmesan and Green Onion Cauliflower Couscous with Middle Eastern Garlic Chicken and a salad}

One year ago:  Jerk Chicken

Cauliflower Couscous
from Tori Avey

Makes 8 servings

2 heads of cauliflower, cut into large florets
1 cup broth
Optional toppings like Parmesan cheese, garlic, green onions, sauteed vegetables, etc

1. In a food processor, pulse cauliflower until it resembles couscous (very tiny round pasta).
2. Heat the broth until simmering.
3. Add cauliflower and cook about 7 minutes or until tender.
4. Stir in optional toppings.
5. Serve.

Cauliflower is much more healthy than pasta or any other gluten-free pasta alternative!  Plus, it's mild flavor really allows it to work well with most dishes.  Do you eat gluten-free?  What are your favorite gluten-free products or alternatives?

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Tuesday Tip: Zucchini Noodles

I try to eat gluten-free, but sometimes, a girl just wants to eat pasta.  I saw the idea of making zucchini noodles on Pinterest, and it intrigued me so I had to try it!

 {Zucchini Noodles}

 {This is a type of zester which can be found at kitchen gadget stores.  If you have a mandolin, that would work too!}

Step 1: Cut zucchini in half lengthwise.

{Raw zucchini noodles}

Step 2:  Drag the zester down the length of the zucchini making long strings of "spaghetti".  If using a mandolin, set the blades to a 1/8 inch by 1/8 inch and run the zucchini along the mandolin.

 {Boiling zucchini noodles}

Step 3:  Boil the zucchini noodles in hot water for 3-5 minutes.  This is just to get the noodles warm.

 {Cooked zucchini noodles}

Step 4:  Drain the zucchini noodles and then plate.

 {I topped mine with homemade spaghetti sauce}

Step 5:  Use like you would regular pasta by adding it to a dish and making sauce or topping it with a sauce that was already made, like spaghetti sauce.

Step 6:  Enjoy!

If you are gluten-free, how else do you satisfy a craving for pasta?  I've tried quinoa pasta, and just plain gluten-free pasta.  I love the idea that this gives you another veggie!  I'd love to hear how you do gluten-free!

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