Servings: 16

Weight Watcher Smart Points: 2

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 ½ teaspoon gluten-free baking powder
  • ½ cup cocoa powder
  • ¾ cup coconut sugar
  • 1 batch of dairy-free frosting (optional)
  • ¼ cup non-dairy milk
  • 2 large eggs
  • 2 tablespoons grape seed oil
  • ½ cup raw uncooked white quinoa
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup water


  1. Add quinoa and water to a small saucepan
  2. Cover and bring to a boil
  3. Reduce heat to low and simmer, covered, for 15 minutes
  4. Remove from heat and let stand with lid on for 5 minutes.Fluff with fork, transfer to a bowl and allow to cool completely.Preheat oven to 350F and coat a 8×8 cake pan with a dab of coconut oil or other oil.Place all ingredients, including cooked quinoa, into the bowl of your food processor or high powered blender
  5. Process until smooth, about 2 minutes
  6. Pour into prepared pan.Bake in center of oven for 38-40 minutes or until a toothpick inserted in the center comes out clean.Remove brownies from the oven and place the pan on a cooling rack
  7. Allow to cool completely before cutting into 16 squares and topping each with optional frosting and a dust of powdered sugar.

Leave a Comment