Currently my favourite way to use up leftover cooked quinoa. These brownies are TO DIE FOR. Decadently rich (despite there being no chocolate in them) but also light and fluffy. Made of quinoa and nut meal they are wholesome and have the most moreish texture but are also a great source of protein. They are gluten free and can easily be made vegan friendly (see recipe variations below), so a win for all.


  • 1 cup cooked plain quinoa, make sure all water is drained once cooked (black, red, white/tri-colour all work well, but I love using black or red)
  • 1/4 cup almond flour/ground almonds or ground walnuts (you could also use coconut flour)
  • 2 eggs (or, for a vegan alternative use 2 Tbsp. chia or flax seeds mixed with 6 Tbsp. water and left aside for about 15mins to soak until jelly-like, once jelly like the chia seeds are ready to add to batter)
  • 1/4 cup oil (coconut oil in liquid form or olive)
  • 1/4 milk (of choice)
  • 1/3 – 1/2 cup cocoa powder (I love using 1/2 a cup, makes these brownies super decadent)
  • 1/2 cup sugar (raw, coconut or brown, or 1/3 cup maple syrup – if not a sweet tooth and using sugar I suggest using 1/4- 1/3 cup)
  • A few handfuls of roughly shopped walnuts (optional)
  • 1 tsp. baking powder
  • 1 tsp. vanilla essence
  • 2 tsp. cinnamon

Optional additions:

  • Frozen berries or dried berries – add after batter has been poured into tin.
  • Nuts (walnuts and pecans are divine)
  • Seeds
  • Coconut flakes
  • Choc chips/ chopped dark chocolate – for even more decadent brownies
  • Swirls of nut butter
  • 1 shot of espresso coffee – this deepens the chocolate flavour, a recommended addition!


Preheat oven to 160 degrees Celsius and grease a square brownie tin or a 23cm round cake tin. In a large bowl mix quinoa, nut meal, sugar, cinnamon and baking powder. Then in a separate bowl mix all wet ingredients until well combined – eggs, milk, oil and vanilla (maple syrup if using instead of sugar). Then add the wet ingredients to the dry ingredients, and pour into your prepared tin. Bake for 35-40mins. If not using egg and using chia seed jelly instead, I have discovered that these brownies need a little longer to cook to help them hold together well (ie. 40-45mins).

Allow to cool before cutting/removing from tin.

Due to their high moisture content, especially if you also add frozen berries, these brownies are best kept in the fridge.

Happy brownie baking x

Gestational Diabetes –

This is actually one very suitable snack recipe for those with GDM. Quinoa is a low GI grain so a wonderful choice of grain and also great to use in baked snacks. With this recipe, I would suggest a few alterations – I suggest you use 1/3 of a cup sugar only (coconut sugar is a great choice). Also, if adding berries, I’d suggest adding up to 1 cup full. If wanting to add chocolate I’d suggest using sugar free choc chips (e.g. up to 50g). Once baked, divide your brownie slab into 12 or more pieces. Enjoy one slice as a snack in between meals, this amount is suitable as a snack for most ladies with GDM, however if your BGL management isn’t ideal I’d suggest seeking some personalised guidance – speak with your Dietitian or reach out to me via email or on social media.

Lara x

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