- ½ cup raw uncooked white quinoa
- 1 ½ cup water
- ¾ cup coconut sugar
- ½ cup cocoa powder
- ¼ cup non-dairy milk
- 2 large eggs
- 2 tablespoons grape seed oil
- 1 ½ teaspoon gluten-free baking powder
- 1 teaspoon pure vanilla extract
- 1 batch of dairy-free fudge frosting (optional)
- Powdered sugar, for dusting (optional)
- Add quinoa and water to a small saucepan. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand with lid on for 5 minutes.
- Fluff with fork, transfer to a bowl and allow to cool completely.
- Preheat oven to 350F and coat a 8×8 cake pan with a dab of coconut oil or other oil.
- Place all ingredients, including cooked quinoa, into the bowl of your food processor or high powered blender. Process until smooth, about 2 minutes. Pour into prepared pan.
- Bake in center of oven for 38-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove brownies from the oven and place the pan on a cooling rack. Allow to cool completely before cutting into 16 squares and topping each with optional frosting and a dust of powdered sugar.
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I have not tried to use black or red quinoa in this recipe, but I’m just about certain that it would work.
I have not tried to use any other sugar in this recipe, but I’m sure any granulated sugar would work.
For non-dairy milk, I used unsweetened original almond milk. Any dairy-free milk would do the trick.
I have not tried to make this recipe vegan or egg-free but I suppose flax eggs (2 tablespoons of freshly ground flax mixed with 6 tablespoons of water and left to sit for 5 minutes) could work in this recipe.
I am sure that any other type of oil work work well in this recipe.
Nutrition Information Per Serving
- Calories: 124
- Calories from Fat: 48
- Total Fat: 5.3
- Saturated Fat: 2.5 g
- Cholesterol: 23> mg
- Sodium: 44 mg
- Carbs: 19.8 g
- Dietary Fiber: 1.8 g
- Net Carbs: 18 g
- Sugars: 13.7 g
- Protein: 2.4 g