Keep plenty of these in the freezer for those drop-in visitors. Adapted from the Vegetarian’s Complete Quinoa Cookbook by Mairlyn Smith, thanks to Rosemaree


1½ cups (375 ml) cooked quinoa made with water
1 can black beans (540g), rinsed and drained (red kidney beans can be used too)
1 cup (250ml) water
2 cups brown sugar, packed
1½  cups (375ml) quinoa flour if gluten-free (or other flour)
1¼ cups (310ml) carob powder, sifted
1 cup (250ml) coarsely chopped cashews (optional)
1 tsp (5ml) baking powder

Cook quinoa and cool. Preheat oven to 175˚C. Lightly spray a 30x25cm metal baking pan with canola oil. In a food processor, pulse the beans and slowly add the water to puree. Set aside.

In a large bowl, mix together the brown sugar, flour, carob powder and cashews (if using and they are delicious) and baking powder. Gently fold in the cooked quinoa.

Add the bean puree and stir well to combine. The batter will be very thick. Spoon the batter into the prepared pan and flatten the top with a spatula. Bake in the centre of the oven for 50-55 minutes, or until centre if firm and a toothpick comes out clean. Remove from oven and cool completely on a wire rack before cutting. Makes 16-20 brownies. Keeps in a covered contained in a cool place for up to 4 days and freezes very well.