2 cups quinoa rinsed
3 eggs, separated
1 cup pecans, coarsely chopped
200grams dark LF chocolate, melted
Preheat the oven to 180'C. Line 2 x 20cm greaseproof cake tins with baking paper.
In a saucepan, combine the quinoa and 3 cups of water. Bring to a boil, stir, cover and reduce to a simmer. Cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes with the lid on.
Meanwhile in a large bowl, whisk the egg whites to soft peaks. In a separate bowl, combine the quinoa, egg yolks and pecans and mix well. Add the melted chocolate and gently fold through the egg whites. Pour into the prepared cake tins and bake for 30 minutes.
Also delicious with dates instead of pecans and served sandwiched together with extra melted chocolate
The Fly Is In The Hood
Youse All Best Be Good.