Just when I thought I had made everything under the sun with quinoa, I had and idea: A Peruvian Power Brownie!
While brownies are almost always served as a dessert item, I made this brownie using quinoa flour, cooked quinoa, cacao powder and coconut oil, easily doubling its use as an energy bar! Not only is it a great pre-exercise fuel, but it is also gluten free. It’s fantastic!
| Gluten-Free Quinoa Fudge Brownie |
| Makes 16 2” x 2” brownies |
| Ingredients: |
| ½ cup tri-color quinoa, dry |
| 1 cup quinoa flour |
| ½ cup cacao powder |
| ¼ tsp salt |
| 1/3 cup coconut oil |
| 2 oz. dark chocolate, chopped fine |
| ½ cup agave |
| 1/3 cup vanilla soymilk |
| 1 tsp vanilla extract |
| 1 large egg |
| 2 large egg yolks |
| ¼ cup walnuts, chopped |
| Coconut oil cooking spray |
| Equipment: |
| 2-quart saucepot |
| Large mixing bowl |
| Medium mixing bowl small microwave-safe bowl |
| Sifter |
| Whisk |
| 8” x 8” square baking dish |
| Instructions: |
| To cook the quinoa: |
| 1. Bring ½ cup dried quinoa and 1 cup of water to a boil in a 2-quart saucepot. |
| 2. When the water begins to boil, cover pot and reduce heat to low. Cook quinoa until |
| tender and most of the water has been absorbed, 15-20 minutes. |
| 3. When done, remove from heat and let stand, covered for 10 minutes. Fluff with a |
| fork. |
| To make the brownies: |
| 4. Preheat oven to 350 F. |
| 5. Sift dry ingredients (quinoa flour, cacao powder, salt) into a large bowl and set aside. |
| 6. Place coconut oil and chocolate in a small microwave-safe bowl. Heat in microwave for |
| 30 seconds, remove and stir. Heat for an additional 30 seconds, remove and stir. The |
| mixture should appear completely melted. If it is not, microwave in 15 second increments, |
| making sure not to burn the chocolate. Set aside. |
| 7. Place liquid ingredients (agave, soymilk, vanilla extract, egg and egg yolks) in a medium |
| bowl and whisk to combine. Add chocolate mixture to liquids and whisk to combine. |
| 8. Add the liquids to the dries and whisk until smooth. Fold in chopped walnuts and 1 cup |
| cooked quinoa. |
| 9. Coat an 8” x 8” square baking dish with coconut cooking spray. Pour batter into oiled |
| baking dish and place in the oven. |
| 10. Bake for 15 minutes or until set. |
| 11. Once cool, cut into 16 pieces. Enjoy. |
More recipes just like this in Peruvian Power Foods Book. Order on Amazon
