Quinoa Brownie Bites are nut, gluten, sugar- free and low calorie too!
Would you ever think a brownie bite would look so good made without flour? Subbing quinoa for the flour in these little bites makes for a fudgy and moist bite of chocolate goodness! Quinoa is a fabulous gluten free seed that cooks in 15 minutes and is a great alterative to rice and even pasta in traditional dishes. Trying it for a dessert wasn't a new idea for me as I had my Cocoa Quinoa Bar recipe to work with. I wanted to remove the dates used as a sweetener to make it sugar free. The results are a perfectly little bite that takes the edge off when you need a little chocolate to curb a craving without going overboard on your calorie budget for the day.
The chocolate ganache was a new idea as the little brownie bites needed some shine and bling! Once you make the ganache you can pour it over the bites or even over a cake or on ice cream. The ganache sets up and slightly hardens in a short time so you can easily transport these in a airtight container to bring to a birthday party or friends house.
Make these for your kiddies for afterschool and they will do any chore you ask. I've done it. It works. 🙂
Notes on substitutions:
- If you can't find sugar-free chocolate chips from Whole Foods, you can also use unsweetened carob chips that are still slightly sweet and add a nice flavor. The brand I found at Whole Foods for the sugar-free chocolate chips was by Lily's, sweetened with stevia.
- You could also look for chocolate chips or a chocolate bar that has the highest amount of cocoa in it, maybe 80-90%. You may need to add more stevia if the chocolate is too bitter for you.
- If you need an allergy friendly chocolate chip, Enjoy Life is a great brand I've used before for my boys.
Gluten & Sugar Free Quinoa Brownie Bites with Sugar Free Ganache
- Bring water and quinoa to a boil.
- Cover and reduce heat to a simmer.
- Cook for 12-15 minutes until water is absorbed.
- Add salt and set aside. Preheat oven to 350 degrees.
- In a large bowl, whisk eggs until frothy.
- Add stevia and extract together with eggs.
- In a food processor combine quinoa, cocoa powder, milk, flax seed and chocolate chips.
- Process until combined well then add egg mixture, baking powder and process again.
- Pour mixture into 24 mini muffin cups.
- Bake for 20 minutes.
- Cool slightly then loosen edges with a knife.
- Remove and cool on a wire rack.
- Once cooled add sugar free chocolate ganache.
- Heat cream, vanilla extract, and stevia over low heat in a sauce pan.
- Once it comes to a gentle boil turn off heat and whisk in cocoa powder until smooth.
- Pour over brownie bites or as a chocolate syrup over ice cream.
- Allow to set before serving or storing in airtight container.