Quinoa cake on a dates’ base

The weather isn’t really nice, is it? But it’s the last week of the carnival so let’s not surrender to depressive mood and let’s make some sweets! Quinoa cake is my proposition for today. I know that my readers form Western Europe buy it often, because it’s hard to get Polish groats there. In Poland it’s finally easy to get quinoa, but it’s still expensive. I guess it’s fine to buy a bag of those yummy seeds from time to time though. After all – it’s carnival!

How to do it:

Boil quinoa with a hint of vanilla (proportions of quinoa and water – 2:1). If it absorps water really quickly, add some more. When it’s ready, add a spoon of maple syrup. In the meantime, soak chia seeds in hot water (about 3 spoons of water for 1 spoon of seeds). I added it to quinoa and blended.

I put pumpkin seeds, tahini paste and soaked dates into a food processor and mixed. If it’s still too thick, you can add some warm water after mixing. I put the base into a small mould and sprinkled it with sea salt. I put it into the fridge for 30 minutes. When the dough is cool enough, cover the dates’ base with it, sprinkle with coconut flakes, decorate it with raspberries and put it into the fridge for a few hours.

Ready!