A traditional tart gets it richness from saturated milk fat in cream or butter, but here they are replaced with protein rich quinoa and omega 3 and fiber loaded flax meal. Trust me, no one would ever imagine that something so decadent tasting could actually be good for your body! Like I always say, just cook quietly and keep your mouth shut about what new ingredients you are using until they all push their plates back and say, “Thanks, that was amazing!” Then you tell them…but only if you want to.
Ingredients:
2/3 cup(s) quinoa
1 1/3 cup(s) water
1/4 cup(s) flax seed -- ground to meal
1/3 cup(s) milk
4 egg(s)
1 tsp peppermint extract -- or vanilla
1/4 cup(s) butter
1 1/2 cup(s) sugar -- reduce by 1/4 cup if desired
1 cup(s) cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup(s) walnuts -- OPTIONAL; chopped fine
Directions
Prep Work: Cook quinoa: Bring water and quinoa to a boil in small saucepan with lid on. Reduce heat and simmer covered for 10-15 min. or until water is gone and quinoa is fluffy.
1. Grease an 8-9” springform or cake pan. Preheat oven to 350 degrees. Cook quinoa (directions in prep work above). In small bowl mix ground flax seeds with an equal amount of water and let sit for 10 min. to make gel.
2. Pour cooked quinoa into blender, followed by ONLY the milk, eggs, vanilla, butter and flax gel. Blend until smooth.
3. Now add sugar, cocoa powder, baking powder and salt; blend just until combined.
4. If using walnuts, sprinkle on bottom of prepared pan. Pour batter into pan.
5. Bake in center of oven for 45-47 min., or until toothpick inserted in center comes out clean. Cool completely. Run knife around of edge of springform pan before removing side, then cut into wedges. Serve with whipped cream.
