Blog 4 QUINOA CHOCOLATE BROWNIE Skip to main content

QUINOA CHOCOLATE BROWNIE

INGREDIENTS

  • 3/4 cup / 160g Quinoa
  • 1 2/3 cups / 250g Raisins
  • 3 tbsp Cocoa
  • 3/4 cup / 115g Hazelnuts
  • 1 1/4 cups / 300 ml water + water for soaking

INSTRUCTIONS

  1. Soak the quinoa for half an hour.
  2. Drain the quinoa and preheat oven to 190C / 375F.
  3. Add the cocoa, fresh water, and 1 cup of the raisins (remaining raisins are for the frosting) to your blender and blend for 3 minutes until the quinoa is all broken.
  4. Pour the quinoa brownie batter into a lined pan that’s about 30 by 22 cm.
  5. Bake for 50 minutes then take brownies out of the oven and leave for 10 mins to firm up.
  6. Blend together the hazelnuts and the remaining raisins until they stick together into a ball. Stop blending if the motor is struggling – this frosting isn’t supposed to be smooth.
  7. Remove the quinoa brownie base from the pan and dollop on the hazelnut mixture.
  8. The hazelnut mixture is firm so you will need to use a knife or your fingers to spread a layer on top.
  9. Garnish this gluten free brownie with fruit if you like and it will keep for about 5 days. Best stored in the fridge and can be frozen to last for months.



Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

BROWN SUGAR ITALIAN CHICKEN

Ingredients: 4 to 6 boneless skinless chicken breasts 1/2 cup brown sugar 1 (0.7-oz) packet Italian Dressing Mix Instructions: Preheat oven to 425ºF. Line a 9×13-inch baking pan with aluminum foil. Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture. Bake for 20 to 25 minutes. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes, about 1 to 2 minutes. Watch it carefully so it doesn’t burn! Recipes Source :  Click Here
Post a Comment
Read more

Caprese Chicken Recipe

Ingredients 4 5-7 oz chicken breasts, pounded to even thickness 2 tsp italian seasoning 2 tsp sea or kosher salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cracked black pepper 1 tbsp olive oil 8 oz fresh mozzarella, sliced into 8 even pieces 2 vine ripened tomatoes, sliced into 1/2" slices fresh basil, to taste aged balsamic or balsamic glaze, to taste Instructions Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts. Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine.  Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side. Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook 5-6 minutes per sid...
Post a Comment
Read more

Chickpea Vegetable Nuggets

Ingredients 15 ounces chickpeas cooked and drained 1/2 cup grated zucchini 1/2 cup grated carrot 1/4 cup minced onion 1/2 tbsp Italian seasoning 1 tsp sea salt 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder black pepper to taste 1/4 tsp paprika 2 large eggs 1 tsp olive or avocado +extra for cooking 1/2 cup oat flour or your favorite breadcrumbs Instructions Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture. In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. Mixture should be wet but scoop able.  Heat cooking oil in a large pan over medium high heat. Using heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additio...
Post a Comment
Read more