This recipe is adapted from the quinoa brownie recipe in Bob's Red Mill Baking Book. I just love the wide array of flours from Bob's Red Mill. I hope to visit their Whole Grain Store and Visitor’s Center the next time I'm in Portland. Sounds like a baker's paradise!
Makes 16 small squares
1/2 cup canola oil
4 1/2 oz. vegan semi-sweet chocolate chips
2 egg replacements (I used 2 tablespoons ground flax seeds whisked with 6 tablespoons water)
1 teaspoon vanilla extract
3/4 cup quinoa flour
3 tablespoons brown or white rice flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/2 cup sugar1/4 cup chopped hazelnuts (or your favorite nut)
1/4 cup vegan mini chocolate chips, such as Enjoy Life (or just use regular-sized chocolate chips)
- Preheat oven to 400°F. Lightly oil an 8 x 8-inch baking pan.
- Stir the oil with the chocolate chips in the top of a double boiler or a glass bowl set over simmering water, until the chocolate is melted and the mixture is smooth. Remove from heat.
- Add the egg replacements to the chocolate mixture, whisking vigorously. Stir in the vanilla and let the mixture cool until it's warm.
- In another bowl, mix the quinoa flour, rice flour, xanthan gum, baking powder, and sugar.
- Add the flour mixture to the chocolate mixture to form a dough and spread into the prepared pan.
- Sprinkle the chopped hazelnuts and mini chocolate chips evenly over the dough and press down using your fingers or a spoon.
- Bake for 15 minutes, or until the center doesn't look raw anymore.
- Allow to cool then cut into squares.