Best Brownies without flour

I made these brownies for a friend who has stopped eating flour.  I received so many great complements on them.

Brownie Ingredients:
2 cups cooked quinoa, loosely packed
1/3 cup milk
4 eggs
1 teaspoon vanilla
3/4 cup butter, melted and slightly cooled
1 1/2 cups white sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt



Preheat the oven to 350 degrees. Grease one 9x13 pan.

Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.) Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.

Put the batter in the cake pan and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean. Remove the cake from the oven and let cool.  I just let it cool in the pan.  I also frosted them with a basic frosting recipe which I will have to post at a later time.

News

So since I started this blog I became a Vegetarian.  I am trying my best to become a Vegan but needless to say it is a hard challenge to manage.  But I have not eaten any meat products since August 17th of 2013.  I will still keep posting recipes on here but without the meat.  Any of the recipes can have meat incorporated into them.  I will try to say which ones I would add if I cooked it with meat but all the pictures will be meat free.  I will also try to be more diligent about getting new posts on here sooner.

Pasta with artichokes

This one was super simple.

I box of thin spaghetti
3TBS olive oil
1 can olives
1 small jar artichokes drained (about 1.5 cups)
1 can diced tomatoes drained (about 1.5 cups)
1 small jar capers (about 1/4 cup)

I cooked a box of thin spaghetti then when it was done I put it back in the pan with some olive oil so it wouldn't become clumped together.  I then added a can of olives drained. I small jar of artichokes drained. I can of diced tomatoes drained.  And last I added a small jar of capers.  This was wonderful and super healthy.

7 Layer Dip

This dip recipe is a hug hit.

This is how it is layered in the pan

1 can re-fried beans mixed with 1 package taco seasoning
2-3 cups guacamole (I make mine with just avocados, lemon juice, onion, and tomatoes)
2 cups sour cream
1-2 cups shredded cheese
2 large tomatoes diced
1-2 cans of large olives sliced or buy the pre-sliced or diced olives.
6 scallions sliced up

I mix the re-fried beans and taco seasoning together then spread it in a 9x13 pan.  I then make my guacamole and spread it on top of the beans, I am not even sure how much I use of everything because I go off of taste.  I am sure there are some great guacamole recipes on Pinterest or Google it.  Then I spread the sour cream, be careful not to press too hard or it will mix with the guacamole.  Then I sprinkle on the cheese, tomatoes, olives and scallions.  I serve this with either crackers or chips.

Best Brownies Ever

Best Brownies Ever

Ingredients:

1 cup of Butter melted (I use unsalted)

1/2 cup of Cocoa (I used unsweetened)
2 cups of All Purpose Flour
2 cups of Sugar
4 Eggs

4 teaspoons of Vanilla

1 cup of Chopped Nuts (optional)

Directions:  I literally just put everything in the bowl and mix together and I have never had an issue.  This batter will be thicker than regular boxed brownies.   Then

Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.

Wait only about 10 minutes to frost brownies.

Frost them while they are warm (not hot). 

 

 

The Chocolate Icing Recipe:

To make while the brownies bake

1/4 cup of softened Butter

1/4 cup of Evaporated canned Milk (regular milk is fine)

1/4 cup of unsweetened Cocoa

3 cups of Powdered Sugar

Dash of Salt

Mix all together and frost as desired. 

 

 

chicken salad

1-1.5 LB of cooked shredded chicken
2- tomatoes diced
1- can black beans drained and rinsed
1- can corn drained
1-avocado diced and mixed with about a TB lime juice so it doesn't turn brown.
1/2 cup salsa

I cut the tops off of my tomatoes and squeezed out the seeds so this would not end up soggy.  I also just cut my avocado in the shell and poured the lime juice on top and let it sit while I shredded the chicken.

Mix all your ingredients together in a bowl,  it helps to add the avocado last so it doesn't get mushy and and you still have chunks in your salad.  You can eat this plain, over rice, over lettuce, or in a tortilla shell.  This is an easy and fast go to meal.  

Portabella stuffed mushrooms

4-large portabella mushrooms
3-tomatoes chopped
1-med onion chopped
1-2TBS of garlic
2-TBS olive oil
salt and pepper
optional:
cumin
basil
cheese

Preheat oven to 400*.  Take the stem off your mushrooms and scoop out the inside of the mushrooms.  Then wipe them with a damp cloth to clean them.  Place mushrooms in a baking dish with a little bit of a side.  Saute onion in pan with a little bit of olive oil until it is slightly brown.  Add garlic, tomatoes, and your other seasonings (this one really depends on our taste) cook for about 5 minutes.  Place mixture in the mushrooms and bake for 20 minutes.  You can add cheese to the mushroom when they are done if you like.