Posted by Melissa Kinghttps://mywholefoodlife.com/2015/01/20/slow-cooker-quinoa-brownies/
© 2015 My Whole Food Life. All rights reserved.
Slow Cooker Quinoa Brownies
Cook these delicious brownies while you are not even home!
- 1 1/2 cups cooked quinoa
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 2 flax eggs (real eggs will work too)
- 3/4 cup peanut butter (or nut butter of choice)
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil
- 1/2 cup chocolate chips
- 2 tsp vanilla extract
- 1/2 tsp sea salt
For the peanut butter swirl
- 1/2 cup peanut butter
- 2 T almond milk (or milk of choice)
- Combine all the brownie ingredients in a blender and blend until smooth.
- Line your slow cooker with parchment paper. Make sure you have a little going up the sides as well.
- Pour the batter into the parchment lined slow cooker .
- To make the peanut butter swirl topping, melt the peanut butter and almond milk in a small sauce pan on medium heat. Just mix until you have a loose enough consistency to swirl on top.
- Swirl the peanut butter mixture on top. I used a thin spatula .
- I cooked the brownies on low for about 2 hours and they turned out great. The cooking time may vary depending on your slow cooker. I could tell it was done when I felt the top spring back a little.
- Once the brownies are done, lift them out by the edges of the parchment paper.
- I used a pizza cutter to slice mine into small bars.
- Store in the fridge. They should last at least a week. You can also freeze them for longer. Enjoy!