Chocolate Raspberry Quinoa Brownies
Chocolate Raspberry Quinoa Brownies made flourless with almond butter, quinoa, cocoa powder and fresh raspberries. These thick, chewy and creamy brownies are guaranteed to be the best brownie of your life!
Servings: 12 brownies
Ingredients
- 1 1/2 cups quinoa cooked
- 1/2 cup unsweetened cocoa powder
- 2 flax eggs 2 tbsp golden flaxseed meal + 6 tbsp water or 2 egg whites
- 1/4 cup coconut oil melted
- 3/4 cup peanut butter creamy, or nut butter of choice
- 1/3 cup unsweetened applesauce
- 1/3 cup maple syrup
- 2 teaspoons almond extract
- 1/2 teaspoon sea salt
- 1 pint fresh raspberries
Instructions
- Prepare flax egg by combining flaxseed meal with water and sitting for 30 minutes
- Preheat oven to 350 degrees F. Prepare an 8-inch x 8-inch square baking pan with cooking spray or parchment paper.
- In a large bowl or standing mixer, combine all ingredients and mix well. Transfer the batter to the prepared baking dish.
- Bake 35-45 minutes until a toothpick can be removed clean from the center. Allow the brownies to cool in the pan 30 minutes before slicing into 16 squares.
Notes
- Store in a plastic container in the refrigerator to maintain freshness up to 10 days or in the freezer up to 60 days.
Nutrition
Serving: 1brownie | Calories: 208kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 170mg | Potassium: 225mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg