Quinoa Chocolate Cake

I halved the recipe:

1/2 of 2/3 cup white or golden quinoa
1/2 + 1/6 cup water
 

1/6 cup milk - i used almond amasaki
2 large eggs
1 tsp. pure vanilla extract
 

1/4c +1/8c cup yogurt

1 tbls cream cheese

1/8ish c mashed banana

1 tbls honey

some maple syrup

1/4c brown sugar

1/2 cup cocoa powder

3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

some choc chips

Chcolate pudding:

2 1/2c milk
1/2c coco
1/3c sugar (I added a bit of green stevia)
4 tbls corn starch
1tsp vanilla

Method: 

Bring the quinoa and water to a boil in a medium saucepan. 

Cover, reduce to a simmer and cook for 10 minutes. 

Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. 

Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F. 

Grease 1 pie pan.

Line the bottoms of the pans with parchment paper.

Combine the milk, eggs, vanilla and liquid sugars in a blender. (or food processor). 

Add 1 cups cooked quinoa and the yogurt, cream cheese and banana and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. 

Add the contents of the blender and mix well.
DO NOT OVER COOK. Bake ~25-30 min

 Remove the cake from the oven and cool completely in the pan before serving. 


Pudding Method:

Heat 2c milk on med in sauce pan.
Mix the  coco, corn stach and sugar and add 1/2c milk.
Add to warm milk on stove and stir continuly until thick ~10minish...milk will start to bubble.

Take off and add vanilla