Gluten-free baking can be disastrous. There have been many times when I’m whipping up a batch of gluten-free cookies, or throwing together some pancakes and it turns out to be a huge flop. The cookies are either dry or they spread to thin while baking. The pancakes don’t fluff or don’t have the body to support being flipped.
Yes, I’ve had my fair share of hiccups in my gluten-free kitchen. But it’s the successes that make it all worth it.
These quinoa brownies were not an accident per se, but it was one of those recipes I just threw together and it turned out to be perfect. Really, perfect.
These are exactly what I look for in a brownie. They’re rich and fudgy, but still have a light and airy texture. They melt in your mouth with each bite, and you get the slight hint of cinnamon when you taste them.
They’re like a cross between that beautiful flourless chocolate cake that you love, with the more dry, cakey chocolate cake you have for your birthday.
- 3 oz raw carob chips (or unsweetened chocolate)
- ¼ cup coconut oil
- ½ cup millet flour
- ¼ cup raw cocoa powder (regular would work too)
- ½ teaspoon guar gum (or xanthan gum)
- ½ cup coconut sugar (brown sugar or cane sugar can be used)
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon cinnamon
- 2 large eggs, beaten
- 1 teaspoon vanilla
- ½ cup cooked quinoa
- ½ cup almond milk (or milk of your choice)
- Preheat the oven to 350 degrees F and line a 6” x 6” baking dish with parchment paper.
- Whisk the dry ingredients + ½ teaspoon stevia (minus the quinoa) in a medium mixing bowl.
- In a small microwave safe bowl, melt the carob chips and coconut oil.
- Beat the eggs in a second small bowl. Add the vanilla, milk and melted chocolate, mixing to combine.
- Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
- Stir in the cooked quinoa and transfer to the baking dish.
- Bake in the center of a warm oven until the brownies are set, 15 - 20 minutes.
- Enjoy topped with non dairy whipped cream or yogurt!
This post was shared on: Slightly Indulgent Tuesdays