Main Street Cook

Ingredients:

2/3 cup quinoa

1 1/3 cup water

1/3 cup almond milk

3 large eggs

1 teaspoon pure vanilla extract

3/4 cup unsalted organic butter, melted and cooled

1 1/2 cup coconut palm sugar

1 cup cocoa powder

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

Make the quinoa according to package directions and allow to cool.  Preheat the oven to 350 degrees F.  Lightly mist an 8×8 or 9×9 baking dish or line the bottom of the pan with parchment paper.  In a blender or food processor, combine the milk, eggs, and vanilla.  Add the cooked quinoa and butter and continue to blend until smooth.  In a medium bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt.  Add the blender contents to the dry ingredients and mix well.  Pour the batter into baking dish and bake on the center rack for about 40 minutes or until a toothpick inserted into the center comes out clean.  Remove the brownies from the oven and cool completely in the pan before serving.

Store in a sealed container in the refrigerator for up to a week or freeze for up to 1 month.  Serves 8-16.