Chocolate Quinoa Cake

Chocolate Quinoa Cake
1- 13.5 oz can full fat coconut milk, refrigerated overnight, separated
4 eggs
1 t vanilla
2 c cooked quinoa (use about 3/4 c dry), room temperature
8 T butter, room temperature
1 c sugar
1 c cocoa powder
1/2 t baking soda
1 1/2 t baking powder
1/2 t salt

1 1/2 c chocolate chips

1. Preheat the oven to 350* and line two round cake pans (or a 9x13 pan) with parchment paper and grease lightly.
2. Open your can of coconut milk, scoop out the semi-solid fat on the top and set aside.
3. Pour 1/3 c of the remaining coconut milk into a food processor and blend with eggs and vanilla; add the quinoa and butter.
4. Sift the dry ingredients into a large bowl; mix the wet ingredients into the dry ingredients.
5. Pour half of the batter into each pan (or all into the 9x13) and bake for 30 minutes; tip out on to a cooling rack to cool.
6. For the frosting, melt the chocolate in a small pot over medium-low heat; stir in reserved coconut milk fat. Pour into a large bowl and refrigerate until thickened.
7. Remove the frosting from the fridge and beat with an electric mixer until fluffy. Frost your cake and keep it in a cool setting.

GF Crustless Pizza

GF Crustless Pizza
Crust:
1- 8 oz pkg full fat cream cheese, softened
2 eggs
1/4 t black pepper
1 t garlic powder
1/4 c Parmesan cheese
Toppings:
1/2 c pizza sauce
1 1/2 c mozzarella cheese
pizza toppings - pepperoni, sausage, bacon, ham, peppers, pineapple, olives, etc
garlic powder
 
1. Preheat oven to 350* and lightly grease a 9x13 pan. 
2. Mix all crust ingredients together and spread on pan.
3. Bake for 12-15 minutes, until golden brown. Allow to cool for about 10 minutes before adding toppings.
4. Spread pizza sauce on crust and top with cheese and toppings; sprinkle with garlic powder and bake for another 8-10 minutes, until cheese is melted and bubbly.

Cranberry Pineapple Jello Salad

Cranberry Pineapple Jello Salad
6 c water, separated
1 1/2 c sugar
9 oz red jello (a 6 oz and a 3 oz, or 3- 3 oz boxes) [black cherry, strawberry, etc flavors]
20 oz crushed pineapple, drained
12 oz fresh cranberries, finely chopped

1. Boil 3 cups of water. Stir in sugar until dissolved, and then stir in jello powder until dissolved.
2. Pour 3 cups of very cold water into a large bowl and add your jello mixture.
3. Stir in pineapple and cranberries; place in the fridge for a few hours to set.