Quinoa Brownies for Serious Chocoholic Dieters (no flour, no oil)
They are moist, rich, and chocolate-y to the nth degree.
They’re also healthy, chockfull of protein, and good for your diet. Plus, a cinch to make.
Sounds impossible? Read on!
Makes 16 brownies
- 2 cups quinoa, cooked
- 1 cup liquid egg substitute (4 eggs)
- ¾-1 cup sweetener, taste-test before baking (Note to Weight Watchers: the point value below is based on the use of artificial sweetener.)
- 2/3 cup applesauce, unsweetened
- ½ cup of cocoa powder (I use Fry’s; I haven’t seen other brands in Canada.)
- ¼ cup alternative milk, unsweetened (I used soy milk.)
- ¼-½ cup grated coconut, sweetened (If not dieting, willing to make these richer, or a coconut lover, I’d go with the larger amount.)
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- ½ tsp. almond extract
- ½ tsp. baking powder
- ½ tsp. salt
- Cooking spray
- Put all ingredients in a food processor and blend.
- Spray a 9″ x 9″ pan with cooking spray.
- Pour in batter.
- Bake in a 325° F oven for 45-50 minutes or until a knife inserted in the centre comes out clean.
- Cool before eating.
For Weight Watchers: The total recipe without coconut is 16.5, making each piece worth 1 point. However, I found that the coconut complemented the chocolate and provided a nice crunch. Add 1 point for each tbsp. of coconut that you use.
(Adapted from Chocolate Quinoa Cupcakes at the eatpurefood blog.)