Simply put, this recipe is a winner! It’s gluten free, high in protein, makes for a great snack and also a fantastic alternative to bread… and it’s chocolate!
It really simple to make and you can keep it for a few days in the fridge, or slice it up and keep some in the freezer ready to defrost when needed.
The stuff you need (ingredients):
- 2 cups of white quinoa (rinse it first)
- 1 cup of water
- 4 x large eggs
- 1/2 cup of full-fat coconut cream
- 1/2 cup of psyllium husk
- 1/2 cup of 180 Superfood Protein Blend (chocolate)
- 1 tsp pure vanilla extract (optional)
- 3/4 cup coconut oil
- 1/2 cup of rice malt syrup
- 3/4 – 1 cup Cacao powder
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp pink/sea salt
How To Make It:
Rinse the quinoa first, then bring the quinoa and water to the boil in a medium saucepan. Have the water level about one inch above the quinoa. Cover, reduce to a simmer and cook for 10 min. Turn off the heat and leave covered for another 10 min.
Fluff with a fork and let it cool down. Pre-heat your oven to 180 degrees celsius. Get a large sized brownie tray/tin ready for the mixture.
Combine and whisk the coconut cream, water, eggs, vanilla… or you could use a blender.
Then add the cooked quinoa, coconut oil and continue to mix it all up. Then add the other dry ingredients to the mix whisk thoroughly. If the mixture seems too dry add a little more water.
Pour into a shallow brownie tray/tin and bake for about 35 min. Check the brownie at 25 min (put a dry knife int the middle, it shouldn’t be wet when you take it out) and then add another 10min if needed. Keep an eye on it!
Tastes amazing with butter on it and also perfect for your lunchbox or those in between snacks. Enjoy!
