I have to be honest, I’m not a big fan of quinoa. However, despite it being bland with a texture of wallpaper paste,  it's a powerhouse of nutrition and full of essential amino acids. Therefore, I try to incorporate (hide) it in many of my recipes. In my opinion, this is one of the best.

This recipe uses cooked quinoa and coconut oil instead of traditional brownie ingredients: flour, butter and sugar. The quinoa ensures that each brownie bite will be moist with less coronary risk. Coconut oil is a largely saturated fat, consisting of mostly medium-chain triglycerides that are easy to digest and provide a rapid source of energy. Additionally, it increases the body’s metabolic rate by removing stress on the pancreas (meaning you’ll be burning more fuel) making this the perfect breakfast for those wanting to lose a few pounds after the holidays.


1 1/3 cups quinoa, cooked

1/2 cup sweetener or 1/3 cup Stevia

1/3 cup coconut oil

3 eggs

2 scoops vanilla whey

45 grams dark chocolate, unsweetened

3 tablespoons cocoa powder, unsweetened

1/4 teaspoon baking powder

1/4 teaspoon bicarb


1. Heat the oil and dark chocolate in the microwave for 30 seconds, until both are melted. Make sure you don’t overcook the chocolate or it will taste bitter if burnt.

2. Whisk the eggs in a large bowl.

3. Once whisked, add all of the ingredients to the eggs.

4. Mix really well to make sure the baking powder and bicarb are evenly distributed.

5. Pour the batter into a 9x9-inch baking tin and cook in a preheated oven for 20 minutes at 350 degrees Fahrenheit.

6. Once cooked, cut into eight equal pieces.

7. Eat them all at once before anyone gets a chance to ask for one.