Level: Medium
Servings: 1 small tart tin
Age: From 1 year +
Ingredients
- 10 dates (or 40 g sugar)
- 4 eggs
- 50 g unsweetened cocoa
- 3 tbsp coconut oil, melted
- 50 g butter
- 2 1/2 dl cooked quinoa
- 1 tsp baking powder
- 1 tsp vanilla powder
Icing:
- 2 dl icing sugar
- 3-5 tbsp cold water
Instructions
Rinse the quinoa and cook according to package directions, then let it cool.
Remove the pits from the dates.
Melt the coconut oil and blend coconut oil, eggs, and dates together.
Add the cooked quinoa, cocoa, vanilla, and baking powder and blend some more.
Melt the butter, let it cool slightly, and mix it with the rest of the cake batter.
Pour the cake batter into a baking tin (25 cm in diameter) lined with parchment paper and bake the cake in a preheated oven at 175 degrees Celsius for approx. 25 minutes. Keep an eye on the cake as ovens vary greatly.
Mix icing sugar and water and spread the icing on the cake once it has completely cooled.
Decorate with e.g. freeze-dried raspberries or shredded coconut (or whatever your child prefers)
Can be stored in the refrigerator for approx. 3 days.
