Wednesday, March 9, 2011

Quinoa Breakfast Brownies

Quinoa Chocolate Chip Breakfast Brownies
Every morning this week, E has been a ball of anxiety over there being no school on Friday. I sometimes believe she craves school because of the sameness of each day. The class routine rarely changes and she enjoys the teacher and learning specialist she has. She always frets when there is a holiday or a break.

Whenever there is a higher level of anxiety, I ease up on serving new foods, but this week I came up with the idea of breakfast brownies. And perhaps by divine intervention, the Gluten Free Goddess posted a quinoa based pizza crust, which had a link to quinoa breakfast bars. She uses quinoa flour and flakes. Since I didn't have the flakes, I adapted by using gluten free oatmeal instead. They were an instant hit and allowed for a calming of E's stress. After all, who wouldn't love brownies for breakfast?

(adapted from:

Preheat the oven to 350 degrees F. Line a 11x13-inch baking pan with lightly greased parchment.

In a mixing bowl, whisk together the dry ingredients:

1 cup sorghum flour
1/2 cup quinoa flour
1/2 cup potato starch
1 cup old fashioned rolled oats (I used gluten free)
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar

In a large measuring cup blend:

2/3 cup canola oil
3 tablespoons real maple syrup
1 tablespoon vanilla (I use homemade vanilla extract which is a little 'weaker' in flavor than commercial, so reduce the amount of store bought by half or more)

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

2 eggs, well beaten

Add the eggs to the batter and combine well. The dough should be thick and rather sticky.

2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like cookie dough.

Now add:

2/3 cup 
dairy free chocolate chips or chopped nuts or chopped dried fruit

Stir to combine. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 22 to 30 minutes until the top is golden brown and the center if firm. Insert a thin knife to check if you are unsure to make certain the center has baked thoroughly. Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze (keep out what you will eat right then). 

Makes 30 2-inch brownies.

Nutrition per brownie (using choc chips): 176 cals, 7 g fat, 27 g carb, 1.5 g fiber, 15 g sugar, 2.4 g protein. 

1 comment:

Charenn29 said...

great post, I really like it. Thanks for posting. :)

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