This is a sponsored post on behalf of Pompeian. All opinions are my own.
Did you know that August is National Olive Oil Month?
Today, we are celebrating with Pompeian, who is encouraging everyone to take the Pompeian Pledge and swap butter for olive oil in everyday recipes.
I’ve already been making a lot of swaps. We had Italian last night and instead of serving buttered bread I did an olive oil and balsamic vinegar mix that was a huge hit. I had forgotten just how much I loved that combo!
If you’d like to take the Pompeian Pledge, head over to their Facebook page.
At the top of the timeline, you will find instructions for the pledge. And who knows, you just might win a bottle of Pompeian Extra Virgin Olive Oil! (By the way, Pompeian Extra Virgin Olive Oil is the first to receive USDA’s Quality Monitored Seal.)
1,000 people who take the pledge will be randomly selected to win a coupon for a free bottle of olive oil along with a movie rental. (Did you know you could use olive oil on your popcorn?) If you follow their Facebook page, you can also earn more chances to win movie prize packs throughout the month.
In today’s recipe, I’m showing you that you can, in fact, bake with olive oil. In fact, I’ve taken it a step further and make these Molton Lava Quinoa Cakes both free of butter and flour!
- 2 large eggs, beaten
- ½ cup milk
- ½ cup unsweetened applesauce
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1¼ cup cooked quinoa
- ¼ cup coconut palm sugar
- ½ cup Dark Muscovado sugar (or dark brown sugar)
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- 8 ounces chocolate
- Preheat oven to 350 degrees. Line 8 oven safe ramekins or tart pans with parchment paper.
- In a blender or food processor, combine egg, milk, applesauce, olive oil and vanilla. Process until smooth and then add quinoa. Process until smooth, about three minutes.
- In a large bowl combine coconut palm sugar, muscovado sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. Make a well in the center of the mixture and stir in quinoa mixture. Mix well. Transfer to prepared ramekins. Gently press 1 ounce of chocolate in the center of each ramekin.
- Bake for 20 minutes. Serve warm.