2 cups quinoa (cooked)
1/3 cup almond milk
4 eggs (I use flax eggs)
1 tsp vanilla
3/4 cup coconut oil (melted)
1 cup agave (or honey)
1/2 cup brown rice syrup
1 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
In a food processor place the quinoa (cooled slightly) along with the milk, eggs, vanilla and coconut oil. Process until smooth.
Add the honey and brown syrup, cocoa, baking powder and soda. Puree again.
Pour mixture into 24 muffin tins.
Bake at 350 for 25 minutes or until a toothpick comes out clean.
Alternately bake in 2 x 8" round cake pans at 350 for 40-45 minutes.
