Since discovering quinoa a few months ago, I’ve looked at tons and tons of recipes with quinoa. If you haven’t heard about all the amazing healthy benefits of quinoa, read this article.
I ran across a recipe for a quinoa chocolate cake that sounded very interesting. I still wasn’t sure about making a dessert with quinoa so I just kept it in the back of my head. One night at book club, I was talking with my friend Angela about the quinoa chocolate cake. Her reaction was similar to what I had been thinking….I was really curious about it but it sounded a little risky. After all, I really try to limit my desserts so if I do have dessert, I really want to enjoy it. And I just wasn’t sure I would enjoy a quinoa chocolate cake. So I didn’t make it.
A few weeks later, Angela emailed me a recipe for a quinoa cake. I guess I just received the email at the right time and happened to have all of the ingredients on hand to make it. So I went right into the kitchen and made it. Was I ever surprised! It was delicious! I hadn’t blended the quinoa enough so it had a little bit of the quinoa texture to it but was still really yummy!
I also thought it would be better in brownie form (since cake should always have frosting, in my opinion). So I just modified Angela’s recipe and these brownies came out beautifully! You’ll want to make sure to have a glass of milk nearby!
2/3 cup quinoa
1 1/3 cup water
1/3 cup almond milk
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsalted organic butter, melted and cooled
1 1/2 cup coconut palm sugar
1 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Make the quinoa according to package directions and allow to cool. Preheat the oven to 350 degrees F. Lightly mist an 8×8 or 9×9 baking dish or line the bottom of the pan with parchment paper. In a blender or food processor, combine the milk, eggs, and vanilla. Add the cooked quinoa and butter and continue to blend until smooth. In a medium bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the blender contents to the dry ingredients and mix well. Pour the batter into baking dish and bake on the center rack for about 40 minutes or until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and cool completely in the pan before serving.
Store in a sealed container in the refrigerator for up to a week or freeze for up to 1 month. Serves 8-16.
Have you ever used quinoa in a dessert?
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