Today, I’ve got a real treat for you guys! Alyssa from the QueenofQuinoa is here with us to share one of her amazing gluten free recipes! I first ran across her website when I was searching for one of my own recipes that I wanted to make again. I was immediately impressed by her recipes, photography and warm personality. She excels at creative dessert recipes, and I think you will agree that we have a winner with this one!
I first found Wendy, and her fabulous site, on my search for inspiration in my quinoa filled kitchen. I was still new the world of blogging, slowly navigating the world of gluten-free cooking. I of course loved all things quinoa, but was feeling stuck in my same old saute ways.
Then I discovered Cooking Quinoa. What an amazing collection of recipes. I had found my inspiration and was ready to get in the kitchen.
Now that I’ve found my groove with my lovely little quinoa friend, I’m not afraid to experiment. Whether its desserts, sushi or a salad, quinoa can be the star of any dish.
Even in a fudgy chocolate brownie.
This recipe was an accidental success. Don’t you love when that happens? I was craving chocolate. Like rich, dark chocolate. But a healthy chocolate. Hold the sugar. Hold the dairy. Hold the gluten. Most people would say, “Hold all the good stuff”.
So I added some good stuff. The best stuff. Quinoa.
Quinoa and chocolate. Why not try a brownie? The result is downright sinful. Moist and tender, but with the feeling of a light-richness. Whipped up with natural sweetness, this brownie is simply decadent.
- 3 oz raw carob chips (or unsweetened chocolate)
- ¼ cup coconut oil
- ½ cup millet flour
- ¼ cup raw cocoa powder (regular would work too)
- ½ teaspoon guar gum (or xanthan gum)
- ½ cup coconut sugar (brown sugar or cane sugar can be used)
- ¼ teaspoon baking powder
- 1/8 teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon cinnamon
- 2 large eggs, beaten *see note
- 1 teaspoon vanilla
- ½ cup cooked quinoa
- ½ cup almond milk (or milk of your choice)
- Preheat the oven to 350 degrees F and line a 6” x 6” baking dish with parchment paper.
- Whisk the dry ingredients + ½ teaspoon stevia (minus the quinoa) in a medium mixing bowl.
- In a small microwave safe bowl, melt the carob chips and coconut oil.
- Beat the eggs in a second small bowl. Add the vanilla, milk and melted chocolate, mixing to combine.
- Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
- Stir in the cooked quinoa and transfer to the baking dish.
- Bake in the center of a warm oven until the brownies are set, 15 - 20 minutes.
- Enjoy topped with non dairy whipped cream or yogurt!
Wendy's Note: In place of the eggs I would use 2 tablespoons of ground flax seeds mixed with 6 tablespoons of warm water.
Get your daily dose of the Queen of Quinoa!
Hang out with me on Google+ | Like me on Facebook
Follow me on Twitter | Pin with me on Pinterest
Alyssa Rimmer is the quinoa-obsessed girl behind the gluten-free blog QueenofQuinoa. Alyssa loves experimenting with nutritious and whole-food ingredients and seeks to encourage the everyday home chef that cooking and eating gluten free can not only be healthy, but also delicious and fun.