These healthful raspberry quinoa brownies are naturally gluten-cost-free and vegan, but are also packed with protein! Below 200 calories and 4.5g of protein per square!
Pleased Valentine’s Day loves!
Whether you’re celebrating with an individual special, your very best girlfriend(s) or even just chilllin’ by yourself tonight, I think it’s the excellent day to permit your self a healthy indulgence. Due to the fact after all, this day of love is as significantly about the folks in your lifestyle as it is about you. So demonstrate by yourself some really like with these ooey-gooey decadent raspberry quinoa brownies!
In case you haven’t noticed from many of my most recent baking escapades (hello, quinoa bread, quinoa muffins and quinoa pancakes), but I’m on a huge almond flour kick proper now!
I definitely adore the taste that it brings to baked goods, as well as the texture it aids develop and the nutritional advantages it adds. In this yummy vegan brownie recipe, we’re making use of almond flour in conjunction with oat flour, cooked quinoa and raw cacao powder which tends to make them seriously tasty (and healthy).
Most brownies, specially when you’re striving to achieve that super fudgy texture, use at least one/2 cup of butter or oil. But since we’re always retaining factors healthy about right here, we’ve got a couple of tricks up our sleeve when it comes to the moist elements that still yields that super duper fudgy texture with no all that oil.
The trick? Mashed avocado.
I identified making use of mashed avocado in my Fudgy Salted Quinoa Brownies, and I’ve given that totally fallen in enjoy with it. Now it’s not anything you can use with each and every recipe, but avocado and chocolate pair completely together. Chocolate has a robust ample taste on its personal that you truly can’t even taste the avocado at all.
And however the texture of the brownies is perfection!
The other trick we have with these brownies is the grind up the coconut sugar in a blender before incorporating it to the batter. I acquired this tip from Ashely in her chewy brownie recipe, and I’ve given that been utilizing it in every brownie batch I make. It helps make the texture a bit significantly less grainy, the sugar dissolves much more evenly in the dough, and it truthfully does make for one delightful brownie!
To grind your sugar, either use a blender, a meals processor or even a coffee grinder. And I really don’t suggest skipping this step because I swear you won’t get the very same texture with no it.
And a single last point to note about these brownies prior to we dive into the recipe is that the dough is going to be thick. Like truly thick!
You’ll come to feel tempted to add much more almond milk (I know I was), but resist temptation and just go with it. Stir, stir, stir until finally that dough comes with each other and after it does you’ll see what I imply.
It will almost feel far more like a cookie dough that you kind of dump into the pan, rather than a gooey brownie batter, but it operates. You’ll just spread it out in the pan, flatten it with your spatula, sprinkle it with raspberries and bake away.
Tt will make the most deliciously fudgy and chewy brownies ever.
And now my friend, it’s time to go celebrate this day of love and eat all the chocolate in sight. Kidding…sort of!
But for actual, whip oneself up a batch of these tasty quinoa brownies, tuck in with a steaming cup of tea and cheers to love!
xo Alyssa
- 1½ tablespoons flaxseed meal
- three tablespoons water
- one cup oat flour
- 1 cup almond flour (not almond meal)
- 1 cup cooked quinoa
- ½ cup raw cacao powder
- 2 tablespoons arrowroot powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon (optional)
- ½ cup dark chocolate chips (I use Appreciate Lifestyle Dark Chocolate Chips)
- two tablespoons coconut oil
- ¼ cup mashed avocado (as smooth as achievable)
- ¼ cup milk of option
- one teaspoon vanilla extract
- 1 cup coconut sugar
- ½ cup raspberries, fresh or frozen
- Preheat the oven to 350 degrees F. Line a 9X9 baking pan with parchment paper and set aside.
- In a modest bowl, whisk collectively the flaxseed meal and water. Set aside even though you prepare the remaining elements.
- In a large mixing bowl, whisk with each other the flours, quinoa, cacao powder, arrowroot, salt, baking soda and cinnamon. Set bowl aside.
- In a double boiler, add chocolate chips and coconut oil. Heat until chocolate has melted and is smooth. Get rid of from heat and let to awesome for 2 minutes. When cooled, whisk in the avocado, milk, vanilla and flax egg.
- Add coconut sugar to a substantial powdered blender and blend on higher until finally powdery. Include sugar to the chocolate mixture and stir to mix.
- Pour chocolate into dry elements. Stir with each other till a thick dough forms. The dough will be thick, so don’t be tempted to add much more liquid.
- Transfer dough to the prepared pan and press into the pan with wet hands. Smooth the prime as greatest as you can. Press raspberries into leading of dough.
- Bake on the center rack for 22 – 24 minutes. Remove and sprinkle with salt. Permit to cool for at least 1 hour in the pan ahead of transferring to a wire rack and cooling totally. DO NOT slice the brownies ahead of they are completely cooled down or they will be crumbly.
- Keep in an airtight container for up to 3 days.
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