By special request...
May. 17th, 2014 06:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
superbadgirlA Sunday bake a day early! This one's for you, dragonfly_sg1, Quinoa Brownies For Two.
What I'm talking about - gluten-free brownies using cooked quinoa in place of flour, and built for two. Well, probably more like four. But two if you're me and have no problem nomming a 4x4 brownie in one go.
Ingredients:
1/2 c cooked quinoa
1 1/2-2 TB almond, soy, coconut or dairy milk
1 egg
2 TB coconut oil, or 2 1/2 TB canola oil
1/2 tsp vanilla
1/4 c white sugar
1/4 c cocoa powder
3/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt.
Directions:
Preheat oven to 350F. Grease 8 1/2 x 4 1/2 loaf pan, set aside. Honestly, here I would probably line with parchment instead. Getting these out of the pan was interesting.
Blend quinoa, 1 1/2 TB milk, egg, oil and vanilla in food processor or blender until smooth and creamy. In separate bowl, combine cocoa, sugar, baking powder, baking soda and salt. Add to wet ingredients and blend until well mixed. Add more milk if batter is too thick.
Pour into prepared loaf pan. Bake for 25-30 minutes, let cool and then enjoy with a glass of milk.
Or Mexican Hot Chocolate Homemade Semifreddo (oh, yes, I did).
Verdict: it's a keeper! Not quite fudgy, but not quite cakey either. Very rich. If you have it, add a bit of espresso powder for even deeper flavor. Plus, with the leftover quinoa (you'll have to cook a bit more than you use in this recipe), you can make a healthy dinner or side dish.
What I'm talking about - gluten-free brownies using cooked quinoa in place of flour, and built for two. Well, probably more like four. But two if you're me and have no problem nomming a 4x4 brownie in one go.
Ingredients:
1/2 c cooked quinoa
1 1/2-2 TB almond, soy, coconut or dairy milk
1 egg
2 TB coconut oil, or 2 1/2 TB canola oil
1/2 tsp vanilla
1/4 c white sugar
1/4 c cocoa powder
3/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt.
Directions:
Preheat oven to 350F. Grease 8 1/2 x 4 1/2 loaf pan, set aside. Honestly, here I would probably line with parchment instead. Getting these out of the pan was interesting.
Blend quinoa, 1 1/2 TB milk, egg, oil and vanilla in food processor or blender until smooth and creamy. In separate bowl, combine cocoa, sugar, baking powder, baking soda and salt. Add to wet ingredients and blend until well mixed. Add more milk if batter is too thick.
Pour into prepared loaf pan. Bake for 25-30 minutes, let cool and then enjoy with a glass of milk.
Or Mexican Hot Chocolate Homemade Semifreddo (oh, yes, I did).
Verdict: it's a keeper! Not quite fudgy, but not quite cakey either. Very rich. If you have it, add a bit of espresso powder for even deeper flavor. Plus, with the leftover quinoa (you'll have to cook a bit more than you use in this recipe), you can make a healthy dinner or side dish.
