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.
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.
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.
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 Toolkit – a (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:
- Replace cream with chilled, full-fat coconut milk at a ratio of 1 to 1 in baked desserts like cupcakes, tarts or scones.
- 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.
- 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?
- 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)
- 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.
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.
I’d love to know – have you tried going dairy-free? Do you have some dairy-free tips of your own? Please share!
Author 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.
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