dark chocolate amaranth cookie recipe, I thought I'd give cooking with grain another try. Quinoa is a very exciting ingredient to me, because it's a complete vegetarian protein source that is about 10 percent protein. Plus, it's gluten free and very tasty. I've used it in a million ways as a replacement for rice or oatmeal. I decided to take a leap from savory to sweet and the results are awesome. These turned out moist, rich and creamy, with a deep chocolate flavor that I loved.
These would be awesome with a tall glass of milk or a morning coffee.
Rich and Fudgy Quinoa Brownie Recipes
1 cup of cooked quinoa
1/4 cup almond milk
2 Tablespoons Splenda
1/4 cup unsweetened cocoa powder
3 Tablespoons canned pumpkin
1 Tablespoon vanilla
2 Tablespoons honey
1/8 teaspoon baking soda
1/5 cup semi-sweet chocolate chips
Using a food processor, pulse together the almond milk and quinoa until smooth. Add the remaining ingredients, except the chocolate chips, and pulse until everything is combined.
Pour the batter into a greased 8x8 pan, then sprinkle the chocolate chips on top. Bake at 375 degrees for 20 minutes, being careful not to overcook. Remove and allow to cool in the pan before cutting into 16 pieces.