I found this recipe in a shop in the Ferry Terminal building in San Francisco last year. They were selling Stonehouse olive oil (stonehouseoliveoil.com).
It says:” a classic pairing of chocolate and orange, but in a gooey brownie! Fat (or should it be fast?), easy, delicious, and painlessly Gluten free!”.
1/2 cup coca powder (Valhrona, 100% cacao)
1 cup quinoa flour
1½ cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup yogurt
1/3 cup Stonehouse Blood Orange Olive Oil
2 teaspoons vanilla extract
- Preheat oven to 180°C/350°F .
- Into a medium mixing bowl, sift dry cocoa, quinoa flour, sugar, baking soda and salt, dry whisk to mix, and set aside.
- In a standing mixer, or with a hand mixed, blend the eggs together, then add yogurt, blood orange oil, vanilla, and mix until combined. Slowly add dry ingredients to the wet, mixing until well blended.
- Wipe the inside of a 8 × 10 inch pan with a bit of Blood Orange Oil, pour the batter in and bake at 180°C/ 350°F for 35-40 minutes.
- Cool on a rack, and try to wait at least 15 minutes before digging in!
A few things with this recipe.
I didn’t have blood orange oil, so I used normal olive oil and added the zest of 1 orange.
I used spelt flour, which doesn’t make it gluten free. I added 1/2 cup of chopped hazelnuts.
I used a fork to beat the eggs, and then a whisk to mix the other wet ingredients. And I whisked everything together until smooth.
I baked it at 160°C fan forced oven for about 1 hour in a square brownie pan (greased and lined with baking paper). When the middle part of the cake is just firm, it’s ready. The inside will be a bit fudgy.