Buckwheat Chocolate Cake with Thermomix

I promised that there will be more chocolate to come! I also wanted to experiment with different grain flour as a substitute to white flour. This buckwheat grain worked equally well compared to quinoa. Buckwheat has 13g of protein while plain white flour only has 8g, buckwheat also has 5.8 times more fiber than plain flour.

150g Buckwheat grain

2 Eggs (small)

65g Olive oil

120g almond milk

50g Molasses or palm sugar

1 packet Stevia powder (optional)

15g Cocoa powder

1tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp vinegar

1/3 tsp salt

2 tsp vanilla extract

(for variation: add some hazelnut to grind with the buckwheat)

- Grind the buckewheat into powder for 20 second at speed10

- All all other ingredient into the mixing bowl

- Mix for 20 seconds at speed6

- Pour into baking pan

- Bake at 170c for 15-20min



Quinoa Chocolate Cupcake with Cashew Cream

A friend (thanks Bee Hong!) brought me a box of ten Lindt Chocolate last month, I quess the theme of this month cooking will be....chocolate! I don't have problem with chocolate, do you? I can eat, drink, soak, dream about it all day long and still want more!

This is cupcake version of the last choclate quinoa chocolate cake, but instead of 100% quinoa flour, I mixed this with 50% buckwheat grain (pulverized to flour with Thermomix), and the result is as good!

Whipped up some cashew 'cream' to go with some fresh fruits, it is as picture perfect as it taste good!

Recipe for dailry free Cashew Cream:
1 cup Soaked Cashew (8hours)
1/2 cup water
3 dates or stevia extract
1 tsp vanilla extract

• put all in thermomix, turn to speed 9 for 20sec, scrap down a few times. reduce water to suite the cream thickness, it will get thicken when keep in the fridge.