These Quinoa brownies have the perfect gluten free headline of being completely flour less and grain free – yet they are also a treat for everyone else. They are really easy to make, so they’re another good one for making with children. We think the ideal brownie should be slightly gooey in the middle, and not cakey at all. To achieve this perfection it’s important not to overbake them. They should still have a bit of wobble when they come out of the oven. The chocolate chips we use in this recipe are sweetened with coconut sugar, but you can use ordinary good-quality dark chocolate instead.



100 g coconut sugar-sweetened chocolate (like Ombar)

100 g coconut oil

120 g almond butter

230 g cooked quinoa (115 g raw quinoa cooked in water for about 20 minutes)

60 g raw cacao powder

2 eggs

2 tsp vanilla extract

½ tsp salt

¼ tsp bicarbonate of soda

150 g maple syrup



1 Preheat the oven to 200°C/fan 180°C/

Gas mark 6. Line a 26 * 20 cm brownie tray with baking parchment.

2 Melt the chocolate over a very gentle heat with the coconut oil and almond butter.

3 Add all the ingredients (including the chocolate mix) to a food processor. Blend until well combined. The quinoa will break down slightly but not completely, which is what gives a really nice texture to the brownies.

4 Pour the batter into the prepared tray and smooth the top.


Recipe extracted from Modern Baker by Melissa Sharp with Lindsay Stark. (Ebury Press, £26) Photography by Laura Edwards.

Quinoa Brownies