I decided to start blogging on Chocoláctica.nl in an effort to share more with you. Chocoláctica is my main project but I love spending time in the kitchen and over the years I have developed so many recipies I could write a cooking book….hmmm, maybe I should?
Anyway, I love looking for recipies and trying them out, so as a thank you I also share my recipies for other people to try out. I think in this way internet is indeed an amazing platform where knowledge, experience and ideas can be shared.
This is a recipe I have been making for years. I came up with it while still living in Ecuador, experimenting with gluten free baking. There weren’t really any gluten free flour options back then, so I started making my own mixes.
This one is really nice because it uses freshly cooked quinoa and brown rice! So yummy and healthy!
1/2C brown rice flour (brown rice blended into a flour
1C cooked quinoa
1/4C cacao powder
2t baking powder
1/2t baking soda
pinch of salt
1C mashed banana
2 lineseed eggs (blend 2TBS lineseeds with 8TBS of water)
2TBS cacao butter melted
2TBS coconut suger (optional if you like it extra sweet)
chopped cacao paste
- Blend all the wet ingredients into a smooth paste. Add a bit of water for the blending to start.
- Mix wet & Dry
- Add some berries to the dough mix
- Chop cacao paste and add into the mix
- Pour dough mix into a bread/cake/cupcake mould, and distribute berries on top.
Bake for 40 minutes at 180 degrees Celcius.