Quinoa Brownies

Quinoa-Brownies-2

Today, I’m really excited to have Leanne Vogel here to share an amazing recipe for quinoa brownies with you.  Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit.  Whether you’re sensitive to dairy, gluten, soy, eggs, grains, or sugar, or are just interested in eating healthy, Leanne’s fun and simple healthy recipes; of which she has more than 550 on her blog, are a great resource for everyone.

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Hi Guys! I’m absolutely thrilled to be stopping by today and sharing a brand new recipe with you… but before we get to the chocolate action; let’s chat about dairy, shall we?

About 10 years ago, I suffered for major digestive problems, sinus infections and issues with my complexion. No matter what ointment, antibiotic or prescription I filled, the issues just stuck around. It was so frustrating. Sound familiar?

After a bunch of testing and trial and error, we discovered that all the issues I was experiencing were directly linked to my dairy consumption. Within weeks of making the dairy-free switch, I started feeling better. No cramps, no upsets, my skin was clearing up, I could breathe out of my nostrils… it was a magical thing.

I haven’t had dairy since.

Quinoa Brownies (6)

Magic aside, cutting the dairy out of your life; and out of your favorite recipes, can be a challenge. All of your favorite puddings, icings, cakes and savory dishes have to be reworked to make way for dairy-free alternatives and sometimes the alternatives suck.

Ya, I said it.
Quinoa-Brownies-(8)

After a decade of being dairy-free and learning what it takes to thrive on the diet; along with being allergic to a host of other foods, I created the Done with Dairy Toolkita (free) guide to living dairy-free with loads of dairy-free recipes and health tips from yours truly. All of the recipes are gluten-free, too!

My top 3 ways to make a dessert recipe dairy-free is:

  1. Replace cream with chilled, full-fat coconut milk at a ratio of 1 to 1 in baked desserts like cupcakes, tarts or scones.
  2. Use 1/4 cup cashews soaked for 24 hours in water, drained and blended with 1/2 cup water as a replacement for cream in no-bake desserts.
  3. Always having a batch of homemade nut or seed milk on hand as a 1 to 1 replacement for 1% milk in baked desserts like muffins, cookies or cakes.

I massively enjoy liberating the restrictive feeling that food allergies can give all of us by busting through recipes with an allergen-free fist. Basically, I like to challenge myself to take on otherwise allergen-packed recipes and make them safe for everyone. And in this recipe today, I’ve given you a glimpse into all the healthy recipe action I have over on my blog, Healthful Pursuit. So, without further adieu, let’s get to some quinoa, dairy-free, allergen-free baking action, shall we?

Quinoa-Brownies-(3)

Quinoa Brownies

Yield: 16

Quinoa Brownies

Ingredients

  • 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 frosting (optional)
  • Powdered sugar, for dusting (optional)

Instructions

  1. 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.
  2. Fluff with fork, transfer to a bowl and allow to cool completely.
  3. Preheat oven to 350F and coat a 8×8 cake pan with a dab of coconut oil or other oil.
  4. 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.
  5. Bake in center of oven for 38-40 minutes or until a toothpick inserted in the center comes out clean.
  6. 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.

Notes

Notes

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.

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http://www.cookingquinoa.net/quinoa-brownies/

I’d love to know – have you tried going dairy-free? Do you have some dairy-free tips of your own? Please share!

Leanne_HealthfulPursuitAuthor bio: Leanne Vogel is a holistic nutritionist who has chosen to celebrate her allergies, overcome her food restrictions, release her negative relationship with food and live freely. You can find her living out her journey as she documents her latest adventures on her blog, www.healthfulpursuit.com.

Connect with Leanne…

Facebook: healthfulpursuit

Twitter:@be_healthful

  • Sandy

    Your brownie recipe is confusing. You state raw uncooked quinoa in the ingredients but tell us to add the cooked quinoa in step 1. In step 2 you pour everything into the pan but in steps 3 and 4 you're just making cooked quinoa. Do you add that to the pan also or should cooking the quinoa be step 1? Thank you!
    My recent post Quinoa Brownies

    • dianne

      Oh my…the directions just got all mixed up…easy to figure out tho….cook the quinoa first..add to food processor with the other
      Ingredients, put in prepared pan and bake!

    • Healthful Pursuit

      Hi Sandy! Sorry about that, it looks like the recipe was inputted a bit wonky. I've asked Wendy to update it, but in the meantime, here is the part that is missing at the beginning of the instructions:

      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.

      My recent post Sandwich Bread (Gluten-free, Egg-free, Oil-free)

    • Healthful Pursuit

      Wow, okay they are really messed up! I'm not sure what happened. Here are the full instructions for you, Sandy. Looks like a copy and paste error. I've asked Wendy to change them ASAP.

      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.

      My recent post Sandwich Bread (Gluten-free, Egg-free, Oil-free)

      • Linda

        Thank you, new version looks much better.

  • Nancy

    Yes I agree the recipe is very confusing. Could you also provide a link for the frosting.
    Thanks

    • Healthful Pursuit

      Hi Nancy – so sorry about that. I pride myself in making recipes that are simple and easy to understand. Looks like there was a copy paste issue with the post. Wendy should be updating soon. In the meantime, here are the instructions, and the link to the frosting: http://www.healthfulpursuit.com/recipage/?recipe_

      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.
      My recent post Sandwich Bread (Gluten-free, Egg-free, Oil-free)

  • Maria.

    In the ingredients list you say " raw uncooked quinoa " , in the instruction at the number two you write " Place all ingredients, including cooked quinoa, into the bowl of your food processor or high powered blender. Do I have to cook the quinoa?
    Thanks
    Maria

    • Healthful Pursuit

      Hi Maria – looks like there was a copy and paste issue with the blog post when Wendy was submitting it. I'm sure she'll be changing it soon. In the meantime, here are the instructions:

      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.
      My recent post Sandwich Bread (Gluten-free, Egg-free, Oil-free)

  • Anita

    It looks like someone re-typed the recipe and mixied up the steps. The cooking quinoa steps should come first. All the data is there, just out of order.

    • Healthful Pursuit

      Yes, definitely looks like that's what happened! You're right, it's all there, just weird! Here are the instructions, just in case:

      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.
      My recent post Sandwich Bread (Gluten-free, Egg-free, Oil-free)

  • knitplaywithfire

    The order for the brownies is definitely out of whack. The quinoa needs to be cooked first. But this does look great especially since it is dairy free!

    • Healthful Pursuit

      You got it! There was a copy + paste issue that Wendy should be fixing here ASAP. In the meantime, here are the instructions:

      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.
      My recent post Sandwich Bread (Gluten-free, Egg-free, Oil-free)

  • Sharon

    I, too, am confused.

    • Healthful Pursuit

      Hi Sharon – looks like there was a copy, paste issue when the post was copied over. I'm sure Wendy will be changing it ASAP. In the meantime, here are the instructions:

      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.
      My recent post Sandwich Bread (Gluten-free, Egg-free, Oil-free)

  • Another Sandy

    Have you tried using quinoa flour in any of your recipes. I'm looking for a good gluten free bread recipe not using rice flour.

  • Rosemary Torrance

    Did you know that cocoa has milk solids in it?

    • Healthful Pursuit

      Hi Rosemary – most cocoa powders do not but yes, it's great that you mentioned that! Definitely worth looking at when you're purchasing a cocoa powder. Thank you :)
      My recent post Sandwich Bread (Gluten-free, Egg-free, Oil-free)

  • Wendy Polisi

    Guys this is my fault NOT Leanne's! In my baby sleep deprived stupor I messed up when I was editing the HTML she gave me to make it work with the Zip List shopping cart and print function. It is corrected now!

  • Stephanie

    how can you call this allergen free baking when it has eggs in it? I know you made a note at the bottom about using flax eggs – but you've never done it. if the recipe has eggs in it, it is definitely not free of the 8 most common allergies.

    • Healthful Pursuit

      Hi Stephanie – I work off many allergies on my blog – soy, gluten, grains, eggs, dairy, nuts, potato, corn, yeast, sugars… while some of my recipes are free of all 8 of the common allergens, not all are. For this specific recipe, you're right, it's not egg-free. But it's free from grains, dairy, refined sugars, potato, corn, yeast, and nuts (depending on whether or not you define 'nut' as coconut… it's a bit up in the air on that one!) I hope that helps :)
      My recent post Sandwich Bread (Gluten-free, Egg-free, Oil-free)

    • Jenn M

      Agreed! I was super excited for the recipe, and was let down to see the eggs. Like most recipes that look moist and delicious, replacing with a flax seed or chia seed or other type egg replacement does not do it justice! Would love to see a true allergy free version soon.

  • Liz

    Leanne,
    IS the quinoa supposed to be super soft/mushy? I only ask because I use a standard 2:1 ratio for water to quinoa when I cook it, and it always comes out perfectly that way. I imagine that with cooking in 1/3 c MORE water — the 1 1/2 cups you suggest — it would be really soggy and overcooked. Is that the texture we're going for?

    • Healthful Pursuit

      Hi Liz – the quinoa will be softer than your average cooked quinoa, yes. But not soupy. I tested this recipe 3 times over a couple of weeks and nailed down the ratio that's in the recipe on the last 2 tries. The first time, I did the 2:1 ratio, but I found that there were still large chunks of quinoa in the brownies when it was finished baking. Total turnoff. I hope that helps!
      My recent post Freedom Brownies with Fudge Frosting

  • Lacey

    Hi! I just made these (delicious by the way) with flax eggs and I just wanted to let you know that yes they worked, however they came out more like a baked pudding/custard than a brownie, I believe due to the fact that flax simply does not bake the way eggs do. Maybe tofu would work better? I ended up cooking them for a tad longer( and adding a dash of salt and espresso to the batter), but they held up fine and were firm once I cooled them completely, they were just more like firm pudding :)
    My recent post Resurfacing for Air

  • Katie

    Woohoo! Leanne nails it again. I just made these brownies, though I did two versions. The first followed the recipe exactly. In the second, I added about 1.5 cups of shredded baby courgette and an extra 1/4 cup cocoa powder.

    Wow. BOTH recipes were fantastic!

    To answer Liz's question — the quinoa IS very overcooked. This makes it easier to blend. Not like my Vitamix needs it, but if I had done this in my old food processor, I definitely would have appreciated the overcooked quinoa.

    Oh, and that frosting? AMAZING. I was going to put it on the brownies, but ended up eating lots of it with strawberries. OOPS! Haha.

    Thanks, Leanne. I was looking for the perfect brownie recipe today :)

  • m c

    These are yummy! Easy too. I made another batch with millet. . I have too much millet lol! Pretty good too. Thanks for sharing.

  • Shari Hernandez

    I am a Family and Consumer Science Educator for a public school in Iowa. For our Advanced Foods class I recently included a unit on Alternative Diets, including gluten-free. I had our students make Quinoa Brownies. Of course, the students were puzzled at this recipe! I must tell you them came out awesome! It was a well-liked recipe, easy to make and most importantly, my students are learning. We have a set of sisters that are celiac at our school. You can imagine the surprise when they were given homemade brownies that they could actually eat. My students and the brownies received a "thumbs up." Thank you!

  • Sandy

    Have you tried making gluten free bread using quinoa flour or other gf flour, not rice flour.

    • Wendy Polisi

      I have Sandy! I actually no longer use rice flour in any of my recipes – since the arsenic in rice thing came up last year. I've got two bread recipes in my GF ebook that will also be in the print book when it comes out in the Fall but I don't have one on the website.

  • Carissa

    I found the texture of these to be much more like cake than brownies. Very crumbly. Tasty! But cakey not fudgey brownie!

  • JillMarie

    I just made these in my first ever time eating quinoa. What a s surprise! These are delicious! The only problem i had was the picture looks like they are mixed in a kitchen aid mixer. I did that first and the consistency was obviously not right so I put in the blender.and voila..perfect. I will definitely be trying more quinoa.

    • Wendy Polisi

      So glad you enjoyed them! I think the photo you are referring to is the icing. The instructions do call for a blender or food processor.

  • Brenda Higgins

    I whipped these up quickly and they are fantastic, really moist, very chocolaty and not too sweet. I found the recipe very straight forward and not at all difficult to follow. Thanks great job.

    • Wendy Polisi

      So glad you enjoyed them Brenda!

  • Wendy Polisi

    Yay! So glad that Leanne’s amazing recipes are helping you! My daughter (9 months) is both gluten and soy sensitive so I understand how challenging it can be to keep the menu interesting.

  • Nina

    I used almond milk, added chia & flax seeds, egg whites, stevia, homemade peanut butter and didnt use any oil. Was too lazy to blend it so didnt come out like the picture but taste pretty good. For my frosting, I mixed water, PB2, cinnamon & peanut butter together.