I originally set out to make brownies but this experiment turned out a lot more quick bread-like and not so brownie-like. However it’s still super tasty and full of chocolate goodness!
Andrea’s Chocolate Quinoa Bread
- 1C Whole wheat pastry flour
- 1/2C Unbleached All-Purpose flour
- 1 1/2C Cooked quinoa
- 1/4C Cane sugar
- 1/4C Unsweetened cocoa powder
- 1/2tsp Baking powder
- 1tsp Baking soda
- 1/2tsp Ground cinnamon
- 1TBSP Ground flax
- Pinch salt
- Pinch cayenne pepper
- 1/2C Crushed walnuts
- 1/2C Dark chocolate chips
- 1 1/4C Soymilk
- 1/2C Coffee
- 2tsp Vanilla Extract
Preheat oven to 375 degrees. Spray a brownie pan or 8inch square casserole dish with nonstick spray, set aside. In a medium size mixing bowl combine the soymilk, vanilla, and coffee. In a large mixing bowl combine all other ingredients except the walnuts and chocolate chips. Whisk to get all ingredients combined and fluffed. Add in the nuts and chocolate chips, then add in the soymilk mixture. Gently stir until everything is combined and then add the mixture to the baking dish. The batter is a bit thick so make sure that you even it out with a spoon once it’s in the baking dish. Place in the oven and bake for about 20 minutes or until a toothpick inserted comes out clean.
I would try but words really can’t describe the chocolate gloriousness of this cake. It’s rich and decadent but not so heavy that you feel weighted down by dessert. It’s full of whole grains, quinoa, and nuts making it packed with protein and lots of good stuff for you body. Along with the antioxidants of the dark chocolate of course!
Even though this did not turn out like brownies, it still turned out and I’m really happy with that! Sometimes I think a lot of us might be afraid to experiment in the kitchen because we are afraid of failing. But sometimes those failures will turn into surprises successes! You just never know until you try.
Have fun guys and remember, always play with your food! Enjoy!