- 16
Ingredients
- 1/2 cup raw uncooked white quinoa
- 1 1/2 cup water
- 3/4 cup coconut sugar
- 1/2 cup cocoa powder
- 1/4 cup non-dairy milk
- 2 large eggs
- 2 tablespoons grape seed oil
- 1 1/2 teaspoon gluten-free baking powder
- 1 teaspoon pure vanilla extract
- 1 batch of dairy-free frosting (optional)
- Powdered sugar, for dusting (optional)
Preparation
Step 1
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.
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.
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?
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.
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 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.
Your brownie recipe is confusing. You state raw uncooked quinoa in the ingredients but tell us to add the cooked quinoa in step 1. In step 2 you pour everything into the pan but in steps 3 and 4 you're just making cooked quinoa. Do you add that to the pan also or should cooking the quinoa be step 1? Thank you!
Oh my…the directions just got all mixed up…easy to figure out tho….cook the quinoa first..add to food processor with the other
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.
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.
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.
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.
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.
In the ingredients list you say " raw uncooked quinoa " , in the instruction at the number two you write " Place all ingredients, including cooked quinoa, into the bowl of your food processor or high powered blender. Do I have to cook the quinoa?
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.
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.
It looks like someone re-typed the recipe and mixied up the steps. The cooking quinoa steps should come first. All the data is there, just out of order.
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.
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.
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.
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.
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.
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.
Guys this is my fault NOT Leanne's! In my baby sleep deprived stupor I messed up when I was editing the HTML she gave me to make it work with the Zip List shopping cart and print function. It is corrected now!
Agreed! I was super excited for the recipe, and was let down to see the eggs. Like most recipes that look moist and delicious, replacing with a flax seed or chia seed or other type egg replacement does not do it justice! Would love to see a true allergy free version soon.
Hi Jenn – I bet you could make my chocolate cake into brownies. The recipes are really similar (and it's egg-free!) Here's the recipe if you're interested:
Hi! I just made these (delicious by the way) with flax eggs and I just wanted to let you know that yes they worked, however they came out more like a baked pudding/custard than a brownie, I believe due to the fact that flax simply does not bake the way eggs do. Maybe tofu would work better? I ended up cooking them for a tad longer( and adding a dash of salt and espresso to the batter), but they held up fine and were firm once I cooled them completely, they were just more like firm pudding
Woohoo! Leanne nails it again. I just made these brownies, though I did two versions. The first followed the recipe exactly. In the second, I added about 1.5 cups of shredded baby courgette and an extra 1/4 cup cocoa powder.
To answer Liz's question — the quinoa IS very overcooked. This makes it easier to blend. Not like my Vitamix needs it, but if I had done this in my old food processor, I definitely would have appreciated the overcooked quinoa.
I am a Family and Consumer Science Educator for a public school in Iowa. For our Advanced Foods class I recently included a unit on Alternative Diets, including gluten-free. I had our students make Quinoa Brownies. Of course, the students were puzzled at this recipe! I must tell you them came out awesome! It was a well-liked recipe, easy to make and most importantly, my students are learning. We have a set of sisters that are celiac at our school. You can imagine the surprise when they were given homemade brownies that they could actually eat. My students and the brownies received a "thumbs up." Thank you!
I just made these in my first ever time eating quinoa. What a s surprise! These are delicious! The only problem i had was the picture looks like they are mixed in a kitchen aid mixer. I did that first and the consistency was obviously not right so I put in the blender.and voila..perfect. I will definitely be trying more quinoa.
So glad you enjoyed them! I think the photo you are referring to is the icing. The instructions do call for a blender or food processor.
I used almond milk, added chia & flax seeds, egg whites, stevia, homemade peanut butter and didnt use any oil. Was too lazy to blend it so didnt come out like the picture but taste pretty good. For my frosting, I mixed water, PB2, cinnamon & peanut butter together.
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