brownie - Quinoa Brownies

By tinathorn

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)
• icing
• 6 tablespoons full fat coconut cream, melted
• 1/4 cup coconut nectar or agave nectar or honey
• 1 tablespoons melted coconut oil
• 1 teaspoon pure vanilla extract
• 1/3 cup cocoa powder

Details

Adapted from cookingquinoa.net

Preparation

Step 1

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.
Bake in center of oven for 38-40 minutes or until a toothpick inserted in the center comes out clean.
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.

icing
To prepare coconut cream, place a can of full-fat coconut milk in the fridge overnight. In the morning, flip the can over, open the can only 1/4 and drain the liquid from the bottom. Open the can all the way, and you should be left with a very creamy mass of coconut cream. Use this for the recipe.
To melt the coconut cream and oil, either add to a bowl and microwave OR add to a small saucepan and heat until liquified.
Add all ingredients but cocoa powder to the bowl of your small food processor or stand mixer and whisk until smooth.
Sift cocoa powder and add to frosting. Again, whisk until smooth, about 2 minutes on high.
Pour into a bowl and refrigerate for at least an hour. When ready to use, whisk to break up clumps and make creamy. Can be stored in an air-right container in the fridge for 1 week or in the freezer for up to 6 months.