Quinoa Brownie - Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Quinoa Brownie - Cake calories by ingredient


Introduction



Adapted slightly from

www.cookingquinoa.net/quinoa-b
rownies to use black quinoa, silken tofu and coconut milk. It's a gluten free, vegan delight!

Adapted slightly from

www.cookingquinoa.net/quinoa-b
rownies to use black quinoa, silken tofu and coconut milk. It's a gluten free, vegan delight!
Number of Servings: 16

Ingredients

    ½ cup raw uncooked quinoa (any colour, I used black)
    1 ¼ cups water
    ¾ cup brown sugar
    ½ cup cocoa powder
    ¼ cup unsweetened coconut beverage (the thin, milk substitute - not the canned kind)
    125g (½ cup) silken tofu
    2 tbsp canola oil
    ½ tbsp baking powder
    1 tsp vanilla


Tips

Adapted slightly from http://www.cookingquinoa.net/quinoa-brownies


Directions

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.