Cacao-Quinoa Crispy Cakes

by Josiah Meldrum January 01, 2016

These cacao-quinoa crispy cakes are Jenni Sherington's brilliant wholefood take on those rice-crispy nest we all used to make as children.

We met Jenni Sherington at the Aldeburgh Food and Drink Festival, she was offering samples of her healthy versions of popular confectionery - they really were delicious - and as it turns out Jenni's new business, Sheringtons, is based just down the road from us in Halesworth.

We were very excited to see what Jenni was doing, turning the idea of a healthy snack on it's head and creating indulgent treats packed full of nutritious, wholesome ingredients. We could see that Jenni was bound to have lots of good ideas for our beans peas and quinoa so we gave her some samples to experiment with.

We weren't disappointed. Jenni came up with some fantastic recipes - all gluten free and with vegan options.

Ingredients

100g Chocolate (preferably raw)
1 tbsp Maple Syrup
15g Coconut Oil
40g Wholegrain Quinoa - or used Puffed Quinoa and skip steps 1-5

Method

Place a heavy - based pan over a medium heat for a couple of minutes.
Test when the pan is hot enough by dropping a pinch of quinoa into the pan and if you hear a popping noise after a few seconds, the pan is hot enough.
Place the rest of the quinoa into the pan, enough to cover a single layer & put the lid on.
Shake the pan whilst the quinoa pops away, checking every minute to make sure none burns.
When the popping noise stops and the quinoa turns brown, take the pan off the heat and leave to cool.
Add the chocolate, honey and coconut oil to a bowl set above gently simmering water. Stir the mixture until smooth and melted.
Remove from the heat and carefully stir in the cooled quinoa pops.
Place tablespoons of the mixture into paper cases and put into the fridge for an hour to set.

Josiah Meldrum

Author

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Spill the beans!

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