Quinoa Brownie - Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
½ cup raw uncooked quinoa (any colour, I used black)1 ¼ cups water¾ cup brown sugar½ cup cocoa powder¼ cup unsweetened coconut beverage (the thin, milk substitute - not the canned kind)125g (½ cup) silken tofu2 tbsp canola oil½ tbsp baking powder1 tsp vanilla
Combine quinoa, water and 2 tbsp of the sugar in a small saucepan. Cover and bring to a boil.
Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and let stand with lid on for 5 minutes.
Preheat oven to 350F and grease an 8” square pan.
Place all the ingredients (including cooked quinoa) into the bowl of a food processor and process until smooth, about 3-5 minutes.
Pour into the prepared pan. Rap sharply on the counter to dislodge any large air bubbles.
Bake 35-38 minutes, until a toothpick inserted in the centre comes out clean.
Allow to cool completely before cutting.
Serving Size: Makes one 8" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and let stand with lid on for 5 minutes.
Preheat oven to 350F and grease an 8” square pan.
Place all the ingredients (including cooked quinoa) into the bowl of a food processor and process until smooth, about 3-5 minutes.
Pour into the prepared pan. Rap sharply on the counter to dislodge any large air bubbles.
Bake 35-38 minutes, until a toothpick inserted in the centre comes out clean.
Allow to cool completely before cutting.
Serving Size: Makes one 8" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 86.3
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 11.1 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.3 g
- Protein: 1.8 g
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