Quinoa Choco­late Brownie

Serves 8 to 10 EASY

Wine & Dine Cookbook - - EAT WELL -

With just the right amount of mois­ture, this is one flour­less brownie recipe that’s bound to be a crowd pleaser.

135g quinoa seeds*

187 + 82 ml water (or milk)

4 eggs (or 4 tbsp chia seeds in

12 tbsp water)

1 tsp pure vanilla ex­tract

100g but­ter, melted

238g caster sugar

93g co­coa pow­der

1+ 1/2 tsp gluten-free bak­ing pow­der**

1/2 tsp bak­ing soda

1/2 tsp salt

Spe­cial equip­ment

20x20-cm or 22x11-cm bak­ing tin

1. Pre­heat oven to 180°C.

2. Pre­pare the quinoa. Rinse quinoa thor­oughly, then com­bine with 187ml water in a saucepan. Bring to a boil, then cover and cook over low heat for 15 mins. Turn fire off when water is com­pletely ab­sorbed and quinoa grains turn translu­cent.

3. Pre­pare the brownie. In a food pro­ces­sor, blend the eggs, 82ml water and vanilla till smooth. Add quinoa and but­ter, and blend un­til you get a smoothie-like con­sis­tency.

4. Trans­fer quinoa mix­ture to a clean bowl. Stir in caster sugar, co­coa pow­der, bak­ing pow­der, bak­ing soda and salt. Pour into a greased tin and bake for 35 to 40 mins, or un­til a skewer comes out clean. Al­low to cool be­fore serv­ing.

* Wendy likes to use Three Farmer golden quinoa. **Avail­able at Ryan’s Gro­cery.

Quinoa Choco­late Brownie PLATE LOVERA COL­LEC­TIONS MIN­I­MAL­IST MATT WHITE SQUARE OVEN WOK PLATE & FORK LOVERA COL­LEC­TIONS BLACK AND GOLD FORK

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