Quinoa, strawberries and mozzarella cake (sugar-free)

I am really proud of this dessert because it was an idea completely developed by me. Maybe you find it weird to have mozzarella in a dessert (as all of my family members). But it’s REALLY good + refreshing. And healthy also 🙂 I paired mozzarella with some homegrown strawberries. To add some extra taste.

For around 10 portions; Very easy; 20 min for preparation and 15 min for baking

200 g almonds
200 g dry figs
3 tablespoons of coconut oil
300 g quinoa
Pinch of salt
3 tablespoons of honey
2 eggs
400 g mozzarella
500 g strawberries
2 tablespoons of honey

1. Start preheating the oven on 200°C.
2. Pour boiling hot water over almonds and set aside.
3. Boil around 1 l of water and add quinoa. Add salt and cook around 10 minutes or until the quinoa is soft enough. When it’s cooked drain it and set aside so it cools down a bit.
4. Meanwhile take a food processor and blend figs, drained almonds and coconut oil. You want it to be well blend and there are no bigger pieces left. Slice the mozzarella to around 0.5 cm thick pieces.
5. When the quinoa is cooled down add eggs and honey. Mix.
6. Take the baking tray (I tried the standard cake pan and the square pan and both works well) and put some on it. Put the fig-almond mixture on the bottom and flat it well with a cup.
7. Over the fig-almond layer add mozzarella slices and then mixture of quinoa. Even it out.
8. Bake for 15-18 minutes.
9. While it’s baking but the strawberries in a smaller sauce pan and squish them with a fork. Heat the for about 5 minutes. You can leave them like this or blend them with a blender for nicer consistency. Add the honey also.
10. When it’s baked but it out and cool down a bit. The strawberry topping can be put on the whole cake on the individually served piece.
11. Serve warm!

Wise-ass corner

The dessert is best when warm but even cold isn’t bad at all 🙂