Skip to main content

QUINOA CHOCOLATE BROWNIE

INGREDIENTS

  • 3/4 cup / 160g Quinoa
  • 1 2/3 cups / 250g Raisins
  • 3 tbsp Cocoa
  • 3/4 cup / 115g Hazelnuts
  • 1 1/4 cups / 300 ml water + water for soaking

INSTRUCTIONS

  1. Soak the quinoa for half an hour.
  2. Drain the quinoa and preheat oven to 190C / 375F.
  3. Add the cocoa, fresh water, and 1 cup of the raisins (remaining raisins are for the frosting) to your blender and blend for 3 minutes until the quinoa is all broken.
  4. Pour the quinoa brownie batter into a lined pan that’s about 30 by 22 cm.
  5. Bake for 50 minutes then take brownies out of the oven and leave for 10 mins to firm up.
  6. Blend together the hazelnuts and the remaining raisins until they stick together into a ball. Stop blending if the motor is struggling – this frosting isn’t supposed to be smooth.
  7. Remove the quinoa brownie base from the pan and dollop on the hazelnut mixture.
  8. The hazelnut mixture is firm so you will need to use a knife or your fingers to spread a layer on top.
  9. Garnish this gluten free brownie with fruit if you like and it will keep for about 5 days. Best stored in the fridge and can be frozen to last for months.



Recipes Source : Click Here

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Honey Mustard Chicken

ingredients Chicken 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator) 1/4 cup kosher salt 4 cups warm water olive oil 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt 1/2 teaspoon pepper Pinch-1/8 teaspoon cayenne pepper Honey Mustard Sauce 1/3 cup honey 2 tablespoons Dijon mustard 2 tablespoons stone ground mustard 2 tablespoons yellow mustard Vegetables (optional)* 2 tablespoon olive oil divided salt and pepper 2 lbs. red potatoes cut into 1/2” cubes 1 lb. green beans ends trimmed up close front view of front view of honey mustard chicken and potatoes in a blue baking dish Intructions Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry. Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove 1/4...
Post a Comment
Read more

Vegetarian Lentil Tortilla Soup

Vegetarian Lentil Tortilla Soup This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes! Recipe yields approx, 6 cups of soup. #vegetarian recipes healthy crockpot clean eating COURSE MAIN DISH CUISINE MEXICAN KEYWORD VEGETARIAN LENTIL TORTILLA SOUP PREP TIME 10 MINUTES COOK TIME 15 MINUTES TOTAL TIME 50 MINUTES SERVINGS 6 SERVINGS CALORIES 284 KCAL AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS  Ingredients 1 cup diced onion 1 tsp avocado oil (or olive oil) 1 bell pepper diced 1 jalapeno pepper diced 2.5 cups vegetable broth (or chicken broth if needed) 15 oz canned tomato sauce or crushed tomatoes 1/2 cup mild or medium salsa verde (or your favorite salsa!) 1 TBSP tomato paste 15 oz can black beans (drained + rinsed) 15 oz can pinto beans (drained + rinsed) 1 cup corn (fresh, canned, or frozen) 3/4 cup dried red lentils 1/2 tsp chili powder 1/2 tsp garli...
Post a Comment
Read more

The Best Chicken Parmesan

Ingredients Marinara Sauce 1 Tbsp olive oil 1/4 cup finely chopped yellow onion 2 garlic cloves, minced (2 tsp) 1 (28 oz) can crushed Roma tomatoes 1/4 tsp dried oregano 2 fresh basil sprigs* salt and freshly ground black pepper Chicken 2 (8 oz) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness 2 oz whole-milk mozzarella cheese, shredded (1/2 cup) 2 oz provolone cheese**, shredded (1/2 cup) 1 large egg 1 Tbsp all-purpose flour 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup) 1/2 cup Panko bread crumbs 1/2 tsp garlic powder 1/4 tsp dried oregano 1/3 cup olive oil 1/4 cup torn fresh basil Instructions For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat.  Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer.  Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste.  Bring mixture to a simmer then reduce heat ...
Post a Comment
Read more