Quinoa protein brownies: A wholesome and indulgent vegan treat
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Looking for a healthier indulgence? Gigi Grassia’s quinoa protein brownies are a plant-based dream, packed with protein from quinoa, peanut butter and yoghurt. “These brownies are perfect or those seeking a wholesome indulgence,” says Gigi Grassia, author of new cookbook Plant Protein.
![[Gigi Grassia’s debut cookbook is dedicated to plant-powered protein sources]](https://static.independent.co.uk/2024/12/31/09/18084614-1c58971d-a29b-4359-aab9-e79c519947b5.jpg)
“Bursting with plant-based protein from quinoa, peanut butter and yoghurt, naturally sweetened with banana and maple syrup and enriched with cacao powder, they’re a protein-packed treat perfect for any time of day. “I love changing the toppings depending on my mood! Chocolate chips? Peanut butter swirls or dried raspberries?What’s it going to be next time?”.
Serves: 6. Ingredients:. 120g tricolour quinoa. 10g ground flaxseeds. 100g high protein plant-based yoghurt. 90g overripe banana. 40g raw cacao powder. 40ml maple syrup. 1 tsp vanilla extract. 50g smooth peanut butter. 1 tsp baking powder. Handful of dark chocolate chips. Method:.
1. Put the quinoa into a bowl and pour over enough hot water to fully cover it. Leave to soak for at least one hour. 2. Preheat the oven to 200C/180C fan/400F/gas mark 6 and line a 15 x 20cm baking tin with baking parchment. 3. In a small bowl, combine the ground flaxseeds with 40ml water. Stir and set aside to rest for 10 minutes. With time it will form a slurry.
