I took a tray of these delicious brownies into class to share with my fellow MSc students and they disappeared fast! Gluten and dairy free. Low sugar so indulge without the guilt. You can experiment with the fruit and nut combo’s. Try dried apricot, apple and almond.
Prep time: 20 minutes. Cook time: 1 hours. Servings: 16.
- 3 cups cooked quinoa (160g uncooked)
- 2 eggs or 1 cup of unsweetened almond milk
- 150g pitted prunes or dates (soaked)
- 1 teaspoon vanilla extract
- 200g dark chocolate 85 – 100%
- 30g unsweetened cocoa powder (Green and Blacks)
- 2 tbsp chia seeds (optional)
- ¼ teaspoon salt
- 1 teaspoon baking powder (gluten-free)
- 1 tsp liquid Stevia
- 60g ground flaxseed or almond flour
- 120g cooked apple or pear
- 70g sunflower seeds
- 70g chopped pecans
- 70g dried cranberries
- Preheat the oven to 200C/180C fan/gas 6 and line a 24cm x 30cm tin with parchment.
- Cook the Quinoa according to the packet.
- Cook the pear or apple in a little water until soft. Set aside.
- In a food processor, blend the chocolate until it resembles fine breadcrumbs.
- Add all the other ingredients to the chocolate in the food processor and process until completely incorporated.
- Spread the mixture evenly in the tin and sprinkle the topping over, evenly.
- Cover with tin foil and cook for 1 hour on the middle shelf. Take the cover off for the last 20 minutes.
- Lift onto a wire rack to cool before slicing.
Calories 242/67g Carbs 19g/33% Protein 6g/10% Fats 16g/57%