1 cup quinoa
1 1/2 cup unsweetened almond milk
1/2 cup ground flax seed
1/2 cup unsweetened applesauce
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
3/4 cup almond meal, divided

To quinoa add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Preheat oven to 350°F. Line the bottom of an 8-inch square baking pan with parchment paper; set aside. In a blender, purée almond milk, flax, applesauce, cocoa and salt. Transfer to a large bowl; stir in quinoa and 1/2 cup almond meal. Transfer to prepared pan, scatter remaining 1/4 cup almond meal over the top and bake until firmly set, about 1 hour.

Set aside to let cool for 1 hour, and then carefully run a paring knife around the pan to loosen the edges. Turn out onto a flat surface, remove parchment paper, cut into squares and serve.


Serving Size: makes 8

Number of Servings: 8

Recipe submitted by SparkPeople user MZ_NO_ROLLS.

 

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