Birthday parties are a wonderful celebration, however birthday food can often be a challenge, especially if some of the guests need gluten free treats. This is why I was super excited when I came across this Gluten Free Chocolate Cake Recipe that has now become my “go-to” chocolate cake recipe. And now, I have turned it into Birthday Gluten Free Chocolate Cupcakes.
Last year, at the Green Living Show, I came across Quinta Quinoa, a Canadian Quinoa producer. Actually, I was very intrigued when I learned that not only are they Canadian, but they are also in Ontario.
Quinoa is high in protein.
Therefore, not only are these gluten free chocolate cupcakes gluten free, but they are also high in protein!
Before you think that this recipe may not be well received by your friends and family, I need you to know that I have some of the pickiest eaters in my family and some of them actually ASK ME to make these gluten free chocolate cupcakes! While Qunioa often has a very distinct, unique flavour and smell, you really cannot detect it in this version of chocolate cupcake!
TIP: Rinse your quinoa before using as this eliminates some of the bitter taste associated with quinoa.
- ⅔ cup uncooked quinoa
- 1⅓ cups water
- ⅓ cup milk
- 4 eggs
- 1 tsp pure vanilla extract,
- ¾ cup · melted and cooled butter
- 1¼ cups sugar
- 1 cup unsweetened cocoa powder
- ½ tsp cinnamon
- 1½ tsp · baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Bring the quinoa and water to a boil in a medium saucepan. Cover, let it simmer, and cook for 10 minutes. Remove from heat and let it stand for another 10 minutes (after cooked, you can let cool, put the lid on and place in fridge until you're ready to make the cake).
- Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
- Mix the milk, vanilla, and eggs in a blender. Add and blend in the cooked quinoa and melted, cooled butter.
- In a separate bowl, mix together the cocoa powder, cinnamon, sugar, baking powder, baking soda, and salt.
- Pour the contents of the blender into the bowl and stir until mixed together.
- Bake for approximately 20 minutes or until toothpick comes out clean.
- Cool completely in the muffin pan before serving.
Facts about Quinta Quinoa…
- Quinta Quinoa has been developed through six years of natural breeding and selection (non-GMO) in the pursuit of developing a variety that is conducive to Canada’s climate and soil conditions. The nutritional profile of Quinta’s Quinoa is world leading.
- Quinta Quinoa is not only the sole source of quinoa produced and processed completely in Ontario; it is also the only quinoa on the market that has performed the necessary nutrient analyses to claim high in protein, fiber and zinc, an excellent source of iron and magnesium, and a source of calcium. Quinta Quinoa contains 10g of protein per serving, while their competition only contains 6g per serving.
- Quinta’s iron levels are also four times higher than all other quinoa competitors, with 60% daily value of iron per serving compared to 15% for competitors. Overall, Quinta Quinoa has 2-4 times the nutrients than standard quinoa.
- Quinta Quinoa is currently sold in over 100 retail locations across Ontario. This includes health food stores, small retail, farm stores, farm markets, and larger grocery chains including Lococco’s, new to Longo’s Guelph and Sobey’s. The company also works with a local distributor in the GTA.
If you’re in the GTA, I encourage you to visit the Royal Agricultural Fair November 8-12. Quinta Quinoa is a vendor in the ‘Northern Ontario Exhibit’
It’s Giveaway Time!
Prize: 5 winners will each receive a 400g bag of Quinta (Retail Value $10.99)
Giveaway Ends: November 27, 2017, 11:59pm ET
Open to: Canadian Residents
This blog post has been sponsored by Quinta Quinoa, however, please know that all views are my own and are not influenced in any way. This post also contains affiliate links.