Gluten-Free

 

 

Gluten-Free: Amaranth, Quinoa and Dark Chocolate Cake 

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Description:
Amaranth: This Central American ancient food has been cultivated for 8000 years, and is comparable to rice. Considered a grain, it is actually a seed. Amaranth is especially high in lysine, an essential amino acid most grains lack. Plus it is gluten free!
Amaranth is a pseudocereal that has been consumed as a grain since ancient times; the tiny buff-colored amaranth spheres were important in both Aztec cuisine and culture. Amaranth grains are rich in high-quality protein and minerals, and are naturally gluten-free.
The health benefits of Amaranth are that it is rich in Iron, Manganese, Magnesium, Potassium, and Phosphorus. It can be used ground as flour, cooked as a cereal, sprinkled on foods or even used as a thickener for soups. To cook, combine 1 part raw seeds to 2 1/2 parts liquid. Simmer 18-20 minutes, until soft. Amaranth may be toasted like pop corn and mixed with honey to make a treat called " alegria" which means "joy" in Spanish.


Ingredients:

• 4.5 oz dark chocolate, 70 % cocoa (Green and Blacks)
• 7 Tbsp butter, unsalted
• 1/2 cup organic blond cane sugar
• 3 Tbsp amaranth flour (1 oz)
• 3 Tbsp quinoa flour (1 oz)
• 1 tsp pure vanilla extract
• 1/3 cup organic pecans, chopped coarsely (1 oz)
• 3 free range eggs
• Pinch of salt


Directions:

Preheat your oven at 350 F.
Butter a 2 x 7 3/4 "rectangular mold and line it with parchment paper.
Melt the chocolate with the butter in a double-boiler (or a bowl placed on top of a pot full of simmering water).
Separate the egg yolks from the whites.
Beat the yolks with the sugar and vanilla until light and white in color.
Add the chocolate preparation and mix until well incorporated.
Add the nuts and the flours, and mix well until smooth in texture.
Add a pinch of salt to the whites and beat them until light and firm. Fold in the previous preparation, making sure that it stays light.
Pour the batter in the mold and cook for 45 min or so. Check if the cake is cooked by inserting the blade of a knife. It should come out almost dry, but not totally (the cake is moist).
Remove the cake and let cool slightly before unmolding. Let cool on a rack.


Special Diet: Gluten Free


Category: Gluten-Free


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