Cook ¾ cup dry quinoa in 1½ cups water. (¾ cup of quinoa cooked in 1½ cups water will yield approximately 2 cups of cooked quinoa.) Spread out on a baking sheet to cool.
Heat oven to 350°F. Grease 6 mini bundt pans with coconut oil or butter.
Mix the milk, eggs and vanilla in a blender or food processor.
Add the cooked and cooled quinoa, butter, and coconut oil to the blender. This is where a high-speed blender like a Vitamix or a Blendtec comes in handy, as it will grind the cooked quinoa, preventing a lumpy texture in the cooked cake.
Sift the sugar, cocoa, baking powder, baking soda and sea salt in a large bowl.
Add the wet ingredients from the blender to the dry ingredients in the bowl and mix until thoroughly combined. Fill mini Bundt pans ¾ full, spreading to the edges.
Bake at 350 degrees for 30 minutes. Remove, let cool in tins for 10 minutes, then transfer to a cooling rack. Invert on to cooling rack. Let cool completely.
Reserve 6 choice berries for garnish. Finely chop enough strawberries to fill the cavities of the mini Bundt cakes. Drizzle with caramel sauce, letting it run down the sides. Top with a strawberry, sliced from the tip to within 1/8 inch of the stem. Fan it out and position on top of the chopped berries. Garnish with a mint leave and dust with powdered sugar just before serving, if desired.
3/4 cup of dry quinoa cooked in 1 1/2 cups of water will yield approximately 2 cups of quinoa, but be sure to measure 2 cups once it's cooked. Sometimes I've found it will make a little more than 2 cups.
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