Chocolate Banana Quinoa Cake

Recipe inspired by / loosely based on one from 4 ingredient GF LF cookbook given to me by Adrian.

Makes 2x 20cm round cakes

2 cups white quinoa

3 cups water

6 – 7 small ripe bananas (or 3 very large ones) – the riper the sweeter

handful of dates soaked in some water (reserve the water to thin mix as needed)

1/2 – 1 cup cocoa (depends how chocolatey you want it)

1 tsp vanilla

3-4 tablespoons psylium soaked in water (about 3/4 cup or so)

2-3 tsp baking powder

2 tbs apple cider or regular vinegar

hand full raisins (optional)

hand full walnuts or peacans (roughly chopped or crumbled by hand)

PREHEAT OVEN TO 160 (FF) or 170 (non fan)

1. Cook quinoa in the 3 cups water (may need to rinse first depending on brand). Bring quinoa to boil (covered) then steam / simmer with lid on for 10-15 mins and stand for 5. Let cool (preferably do this ahead of time and have ready in the fridge).

2. Put bananas, vanilla and cocoa in food processor and blitz until you have a thick custardy mix.

3. Add dates and some of the soaking water as needed and blitz again until smooth.

4. Add psyllium and soaking water (it should be a thick gelatinous consistency) and blitz again.

5. Add half of the quinoa, the baking powder and the vinegar and blitz until combined.

6. In a large mixing bowl mix the rest of the quinoa with the chocolate mix from the food processor – mix is very thick not quite dough but not like batter

7. Fold in raisins and nuts.

8. Scoop mix into 2 tins lined with baking paper and smooth over with spatula

9. Bake about 30 minutes until skewer comes out clean

10. Cool in tins. Will firm up even more in fridge. Freezes well in slices for work snacks.

Optionally can ice it with a date ganache (1 cup dates, 1/2 cup cocoa, 3/4 cup water, 1 tsp vanilla blended in food processor).

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