Isle of Man Quinoa - Grown on the Isle of Man naturally, ripened in the Manx sunshine. 100% Pure Manx Quinoa. A welcome change to rice or couscous.
To cook - 2 cups of water to 1 cup of quinoa Bring liquid to boil, stir in quinoa and turn heat down to low. Cover and simmer until all liquid is absorbed.
DUE TO CUSTOMS RESTRICTIONS WE CAN ONLY DELIVER TO THE UK
Makes wonderfully moist cakes too. Gluten free and vegetarian.
QUINOA CHOCOLATE CAKE
2 cups cooked quinoa*
1/3 cup unsweetened almond milk (or preferred milk)
4 whole pasture-raised eggs
1 teaspoon vanilla extract
1/2 cup vegan butter, melted
1/4 cup melted coconut oil
1 cup organic evaporated cane juice/ or organic white sugar/ or coconut sugar
1 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
FOR THE WHIPPED CHOCOLATE COCONUT CREAM FROSTING
1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
1 (10 ounce) bag chocolate chips
In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine. Add the cooked and cooled quinoa along with the melted and cooled butter and coconut oil then blend until completely smooth, about thirty seconds.
Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt). Pour the wet ingredients into the bowl with the dry and mix together until well-combined. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and set aside to cool. Cover in frosting and then eat.