Time: 35 Minutes

• 2 tbsp. coconut oil
• 6 ounces dark chocolate,
• 3⁄4 cup all-purpose gluten free flour blend
• 1 1⁄2 cups cooked quinoa
• 1⁄2 tsp. baking soda
• 1⁄4 cup cocoa powder
• 1⁄4 tsp. salt
• 3 large eggs
• 1⁄4 cup maple syrup
• 3⁄4 cup coconut palm sugar
• 2 tsp. vanilla extract
• 1⁄4 cup coconut oil, melted
• 1⁄2 cup plain coconut yogurt
• 3⁄4 cup chopped walnuts

Preheat oven to 180 ̊F.

Prepare a 9 x 9-inch square pan by lining it with parchment paper and allow sides of the paper to overlap the baking pan.

Add coconut oil and dark chocolate to a metal bowl, place over a large saucepan of simmering water, and stir until melted.

Meanwhile, combine flour and quinoa in a blender; blend for about 2 minutes or until fine. Add baking soda, cocoa powder, and salt and blend until very smooth; transfer the mixture to a large bowl.

Beat the eggs well in a small bowl. Whisk in maple syrup and coconut palm sugar until well-combined. Whisk in the melted chocolate mixture, vanilla extract, coconut oil, and yogurt until well-blended.

Whisk the wet ingredients into the flour mixture until well-blended; fold in the walnuts and transfer the batter to the pan. Bake for about 35 minutes and remove from oven to cool completely. Using the hanging sides of the parchment paper, lift the brownies from the pan to a cutting board. Cut into squares and serve.

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