Mix
1/3 almond milk
3 eggs
1/4.c Greek yogurt
2 tsp vanilla
Combine until creamy
2 cup cooked cool quinoa
1 and 1/2 c sugar will try coconut palm.sugar
One and half cubes melted organic butter
In separate bowl
Mix
1 cup cocoa powder
1 tsp baking.powder
1/2 tsp salt
Mix together all ingredients stir in
1/4 c dark chocolate chips
Bake .350 20 min for muffin
35 for cake
Cake:
1 1/3 cups Milk
2 tsp lemon juice
1 1/4 cups unsweetened applesauce
1/2 cup strong brewed coffee
2/3 cup canola oil
2 tsp pure vanilla extract
1 cups plus 2 Tbsp whole wheat pastry flour
1 cup oat flour I pureed oatmeal
1 1/3 cups cane sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
For the Frosting
One.can.fat.free sweetened condensed milk
Heat over pan with
One egg yolk
1/2 c dark chocolate.chips
Let.cool in.fridge
Bring.to mixer whip with two cubs soft butter
Preheat oven to 350°F fill muffin tin with liner
Mix the milk and lemon in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable.
Bake 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
