Ingredients

• 2 cups* cooked quinoa Ingredients
• 1/3 cup nut milk (I used coconut milk) Ingredients
• 4 large eggs Ingredients
• 1 tsp liquid vanilla extract Ingredients
• 3/4 cup coconut oil, melted and cooled Ingredients
• 3/4 cup pure maple syrup Ingredients
• 1/2 cup coconut sugar Ingredients
• 1 cup cacao powder or unsweetened cocoa powder Ingredients
• 1-1/2 tsp baking powder Ingredients
• 1/2 tsp baking soda Ingredients
• 1/2 tsp sea salt Ingredients
• 1/4 cup dried cranberries or cherries, chopped Ingredients
• 2 tbsp mini chocolate chips, Enjoy Life brand Ingredients
• 1/4 cup unsulfured coconut flakes or shreds Ingredients

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9” springform pan or a 9” square pan.
2. Combine the milk, eggs and vanilla in a food processor. Add 2 cups of cooked quinoa, maple syrup and the cooled melted coconut oil and continue to blend until smooth.
3. Combine together in a medium bowl the coconut sugar, cacao powder, baking powder, baking soda and salt and mix well. Add this mixture to the food processor and mix just until blended.
4. Stir in dried cranberries.
5. Pour the batter into the pan. Sprinkle with chocolate chips. Place on the middle rack in the oven. Bake for 45 to 50 minutes or until a cake tester or a knife inserted in the middle comes out clean. If using a convection oven bake for 35 minutes.
6. Cool completely before serving. When cool sprinkle toasted coconut flakes on top (instructions below). Delicious served plain or with some vanilla ice cream.
7. Will keep in the fridge for up to one week or can be frozen and enjoyed at any time.