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:

Comments

Post a Comment

Popular posts from this blog

Oven Baked Chicken Parmesan

Ingredients 2 tablespoons olive oil 2 chicken breasts About 1 pound of chicken total 1 egg 1 cup panko bread crumbs 1/2 cup parmesan cheese fresh grated 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup marinara sauce 1 ½ cups shredded mozzarella 2 tablespoon minced parsley optional, for garnish Instructions Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two laye...
Post a Comment
Read more

Cinnamon Apple Quinoa Breakfast

Ingredients 1/2 cup quinoa 1 1/2 cups water 2 large apples 2 teaspoons cinnamon Honey Instructions Peel and core both apples. Chop them into bite-sized pieces. Add quinoa, water and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20 - 25 minutes. The apples will be soft and the quinoa will have absorbed the water. Stir in cinnamon and transfer mixture to two bowls. Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy! Recipes Source :  Click Here
Post a Comment
Read more

Our Favorite Lemon Herb Couscous Salad

Our Favorite Lemon Herb Couscous Salad PREP 10 mins COOK 10mins TOTAL 20mins #Clean Lunches ingredients 1 1/2 cups dried Israeli couscous, also called pearl couscous Salt and fresh ground black pepper 1/4 cup extra-virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon honey 1 teaspoon finely grated lemon zest 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste 1 medium English cucumber, diced 1 large tomato, diced 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint 1/4 cup chopped walnuts, toasted 1/4 cup raisins, we love golden raisins DIRECTIONS Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain. While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well. Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for ...
Post a Comment
Read more