Holy fudgerama. These brownies are tasty.
You would never know there are hidden superfoods in these babies.
Dense & chewy. That’s what these brownies are all about.
The base? Quinoa and dates. Throw in some superfood ingredients like cacao and cinnamon, and you’ve got yourself a health food that tastes incredibly sinful.
A healthy version of a decadent brownie. YES.
You could eat these for breakfast.
These brownies are also PERFECT for a camping trip.
You know, for those times when you’re hanging around the campsite and need something sweet and luscious to sink your teeth into… Or for that extra boost of energy on that hike of yours.
These brownies are packed with whole food ingredients, with out any refined sugar or gluten.
Raise the roof for these morsels of awesome!
On the camping thought, camping as a vegan isn’t as hard as you may think…
What else to eat as a Vegan Camper?
- Jules Fuel – my superfood quinoa oatmeal!
- Banana pancakes – pre-make these, then throw them on the fire with some tin foil!
- Overnight oats – fill a mason jar with oats, buckwheat, maple syrup, dried fruit and seeds, then fill it up with almond milk, shut the lid, and throw it in the cooler!
- The Vegan Egg (trying this for the first time this weekend while we’re camping) with some Tempeh bacon, tomato, avo, and Chao cheese in a whole grain wrap.
- Roasted weiners (still possible) and dijon wrapped in a bun or romaine – Field Roast and Gusta are the best in my books!
- Sandwiches: bring your bread slices, tomatoes, lettuce, avocado, hummus, and tempeh (either pre-cooked, or cooked on your skillet)
- Pre-baked sweet potatoes: wrap them in tin-foil, then throw them on the fire at your campsite. Top it off with nut butter, maple syrup, or a pre-made tahini sauce
- Dinner: Make it a one-bowl wonder by pre-cooking one of these:
- Trail Mix
- Apples, oranges, bananas, dried fruit
- Dip-ables: hummus & veggies, chips & guac & salsa
- Roasted vegan mellows
- Roasted bananas: leave the banana peel on, slice vertically half way through, add some nut butter and vegan chocolate chips then wrap in tin foil and throw it on the flame
- Fire-roasted apples
Benefits of these brownies:
- Quinoa – complete with all 9 essential amino acids, this little seed will provide you with ample protein, and tons of minerals! This is what makes these brownies so satiating.
- Dates – nature’s candy! These amazing fruits are so sweet, but they also come with the fibre, nutrients, vitamins and minerals your body needs. Because they’re packed with fibre, they’re a great sweetener that won’t spike your blood sugar like the usual suspects (white refined sugar being the worst, and maple syrup being the next best thing to dates).
- Cacao – hello antioxidants! The raw cacao powder is not only and aphrodisiac, but also a start when it comes to preventing disease.
Fudgy Quinoa Brownies
Vegan & Gluten Free
Time: Prep time: 15 minutes, Cook time: 30-35 minutes
- 2 cups quinoa, cooked (I used red, but you can use white instead!)
- 2 cups pitted dates, soaked for 10 minutes in warm water, then drained
- flax egg (1 tbsp flax meal + 3 tbsp water = let sit for 5-10 minutes)
- 1 tbsp coconut oil (plus 1 tsp for oiling baking dish)
- 1 tsp baking powder
- 1/2 cup cacao powder
- 1 tbsp cinnamon
- 1 tsp vanilla (powder or extract)
- 1/2 cup cacao nibs or chopped pecans
- Pre-heat oven to 350, and oil 8 x 8 baking dish with coconut oil and a paper towel
- In a food processor, add the pre-cooked quinoa, baking powder, cinnamon and blend until sticky and almost pasty
- Add the cacao powder, vanilla, coconut oil and flax egg. Blend until nearly smooth
- Add the drained dates into the food processor and blend until smooth and a ball starts forming. Scrape down the sides when needed
- Add half of the cacao nibs, or chopped nuts and blend until combined (not too much!)
- Spread mixture out evenly in the dish, about 3/4 inch thick
- Bake for 25 minutes, then top with the rest of the cacao nibs or nuts.
- Bake another 5 minutes. Test for ready-ness by poking a toothpick in the brownie (if it comes out clean, they’re ready)
- Let cool, then slice into desired sizes
- Store in an air-tight container in the fridge for up to a week, or freeze them then take them to-go straight from the freezer!