QUINOA-WALNUT BROWNIES GLUTEN FREE KIDDO RECIPE

Published on November 17th, 2012 1:07 PM, by Chat With Women No Comments

QUINOA-WALNUT BROWNIES GLUTEN FREE KIDDO RECIPE

Kim O’Donnel – Food Writer and Author provided us this recipe.

TOOLS NEEDED: Electric coffee or spice grinder, parchment paper, balloon whisk, 8- or 9-inch square baking pan

1⁄2 cup quinoa, or 2⁄3 cup quinoa flour

1⁄2 teaspoon salt

1⁄2 teaspoon baking powder

2 ounces unsweetened chocolate, chopped roughly

4 ounces bittersweet chocolate, chopped roughly

6 tablespoons butter, cut into 6 pieces

1 cup granulated sugar

2 teaspoons vanilla extract

2 eggs, beaten lightly

1⁄2 cup unsalted walnuts, chopped roughly

Cakey this brownie is not; it’s fudgy-wudgy all the way. It also happens to be gluten-free: the flour stand-in is quinoa ground in an electric coffee grinder. The slight graininess doesn’t distract; rather, it teams up with the chopped walnuts to create a toothsome texture. They are, if I may say so, the cat’s pajamas.

HERE’S WHAT YOU DO:
Grease a baking pan and line with parchment paper with a few inches of overhang so you can easily remove brownies after baking. Grind the quinoa in a coffee or spice grinder until it looks powdery, like flour. Transfer to a small bowl and add the salt and the baking powder. Pour a few inches of water into a medium-size saucepan and place a metal bowl that fits snugly on top, yet without touching the water, to make a double boiler. Place all of the chocolate and the butter in the bowl and melt over medium-low heat. As the mixture melts, the chocolate will take on a glossy sheen. With a heatproof rubber spatula, gently scrape the sides of the bowl and stir. When the mixture is completely melted, it will be shiny and smooth.

Preheat the oven to 325°F.
Remove the bowl from the heat and whisk in the sugar and vanilla, followed by the eggs, one at a time.
Switch to a wooden spoon or rubber stirring spatula, and stir in the quinoa mixture until well incorporated.
Stir in the walnuts until evenly distributed. Scoop the batter into the prepared pan and place on a baking sheet.
Bake on the middle rack for 35 minutes, or until a skewer inserted into the middle comes out with a small amount of residue.
You are looking for a fudgy crumb and over baking will yield a dry result.
Transfer the pan to a rack and allow to cool completely, at least 1 hour.
Using the parchment overhang, remove the brownies from the pan and transfer to a cutting board. Remove the parchment. If the brownies are still even a little bit warm, expect some breakage. Slice and serve.
The brownies freeze well wrapped in foil.

MAKES ABOUT 16 SERVINGS

KITCHEN NOTES: Quinoa comes in shades of beige, red, and black, and a mélange of all three, sold as “rainbow quinoa.” They work equally well, but the beige yields the fi nest, powdery texture of all. Use what is available. For these brownies use quinoa that’s been rinsed before packaging. Ancient Harvest, Bob’s Red Mill, Earthly Delights, and Eden Foods all sell rinsed quinoa, as stated on their labels.

Books by Kim O’Donnel
www.kimodonnel.com