Chocolate Quinoa Brownies with Chocolate-Peanut Butter Frostingby Elissa Jewell on July 7, 2015
Chocolate Quinoa Brownies with Chocolate-Peanut Butter Frosting
Thanks to Elissa Jewell
Jewell Body Sculpting
- 2 small bananas
- 200g raw zucchini, chopped
- ½ cup raw quinoa
- ½ cup raw oats
- 2 whole eggs
- 70g raw, organic cacao
- 3 servings of chocolate WPI
- 1 teaspoon coconut oil
- 1 teaspoon peanut butter
- 1 teaspoon cocoa powder
- ¼ serve chocolate WPI
Preheat your oven to 350F or 180C.
Place all ingredients except for those for the frosting into a food processor and blend well.
Bake for 20 minutes in a square loaf pan or until the brownie mixture springs back to the touch. (If you use a silicon pan, you don’t need to grease or prepare the dish at all – adding no extra calories!)
Remove from the pan once cooked and cool.
To make the frosting, melt the coconut oil and mix through all other ingredients.
Spread onto the cooled brownies and refrigerate until set.
Cut into 14 squares or adjust the serving size to suit your nutrition needs.
Prep & Cook Time: 10 minutes Prep / 20 minutes Cook
Servings: 14 Brownies
Per Entire Recipe…
Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected].