1/2 cup quinoa cooked in 1.5 cups of water

1/4 cup agave syrup

1/2 cup sugar sub (I used xylitol)

1/2 cup cocoa powder

1 tsp baking powder

1/4 c milk

2 Tbsp coconut oil melted

2 large eggs

1 tsp vanilla


In small saucepan, bring 1-1/2 cups (375 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Transfer to bowl; cool to room temperature.

Preheat oven to 350°F (180°C). Spray 8-inch square (2 L) metal cake pan with cooking spray.

Place quinoa, sugar, cocoa, baking powder, milk, oil, eggs and vanilla in food processor. Process until smooth, about 1 minute. Pour into prepared pan.

Bake in centre of oven for 30 to 34 minutes or until tester inserted in centre comes out clean

Cool in pan on rack. Cut into 9 squares. Serve dusted with icing sugar, if desired.