1 cup (130g) cooked red or white quinoa (see notes below on how to cook quinoa)
2 large eggs
2 tablespoons your choice of milk
2 tablespoons apple or pear puree
¼ cup (50g) macadamia oil
1 teaspoon vanilla
½ cup (75g) rapadura or brown sugar
⅓ cup + 1 tablespoon (45 g) raw cacao powder
¾ teaspoon baking powder
¼ teaspoon bicarb soda
Instructions
Heat oven to 170 degrees and place paper liners into 8 out of a 12 hole muffin pan or 14 mini muffins
Place cooked quinoa, eggs, milk, fruit puree, oil, vanilla and brown sugar in the bowl of a food processor and process until smooth (Thermomix speed 5 for 1 minute, stop wipe sides down then speed 8 for 30 seconds )
Add cacao powder, baking powder and bicarb soda and process until combined (Thermomix speed 4 for 10 seconds, stop, wipe sides down, then speed 4 for 2 seconds)
Scoop mixture into prepared cupcake pans
Bake for 18-20 minutes for larger muffins or 10-12 minutes for mini muffins, or until when a skewer is inserted it comes out clean
Serve with raspberry chia jam (see link above) or my special walnut, date and coconut icing (below)
Store in fridge after 2 days
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/02/13/flourless-chocolate-quinoa-cupcakes/