So we are excited to announce that we are working on a new book about Quinoa. We are busy in the kitchen creating some new recipes. This is one of the recipes that will be in the book. Most of recipes will not be on our blog. We thought it would be fun to share one as a teaser today.
These brownies are moist and delicious you won't want to miss out on making these. The secret ingredient that I added to them was mangoes. It added to the moistness and made them delicious. It also helps to keep the fat down. They are just as yummy the next day too. A nice bonus is they are gluten free if you are concerned about that.
1 1/2 C quinoa flour
1/2 C oat flour (gluten free)
1 1/4 tsp baking powder
3 T cocoa powder
3/4 C mangoes chopped up (I used frozen that I thawed)
1/2 C vanilla almond milk3 T grape seed oil
1/3 C honey ( vegan substitute 7-8 softened dates)
1 egg (vegan you could use 2 T ground flax)
1/2 C dark chocolate chips
1. Heat oven to 350.
2. In a mixing bowl pour in the measured quinoa flour, oat flour, and cocoa. Stir together until all combined. Set the bowl aside.
3. In a blender blend the milk and mangoes until smooth. Then add the honey, oil and egg and blend until combined. Add the dry ingredients into the blender and blend until just combined.
4. Fold in the chips. Pour into a greased square pan. (I love to use stoneware to cook grains in. They just seem to turn out better.)
5. Bake about 25 to 30 min. They should pop back up when you touch them slightly. If they are done.
Let them cool and then cut them up and serve.