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.
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!
Get your daily dose of the Queen of Quinoa!
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.