Gluten-free Chocolate Quinoa Cake

Ingredients

• Preheat the oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9″ springform pan or a 9″ square pan.
• Combine the milk, eggs and vanilla in a food processor. Add 2 cups of cooked quinoa, maple syrup and the cooled melted coconut oil and continue to blend until smooth.
• Combine together in a medium bowl the coconut sugar, cacao powder, baking powder, baking soda and salt and mix well. Add this mixture to the food processor and mix just until blended.
• Stir in dried cranberries.
• Cool completely before serving. When cool sprinkle toasted coconut flakes on top (instructions below). Delicious served plain or with some vanilla ice cream.
• Will keep in the fridge for up to one week or can be frozen and enjoyed at any time.