Kiwicha and Cherry Brownies from The Peruvian Kitchen by Morena Cuadra
If you’ve never used the highly nutritious Andean seed known as amaranth (we call it kiwicha), this is your chance to experiment with it. The texture is a cross between quinoa and cooked oatmeal....
Ingredients
- ¾ cup fresh cherries (pitted and coarsely chopped)
- ⅓ cup cacao powder
- ¼ teaspoon Peruvian pink salt (or any other salt)
- ¼ cup almond flour
- ¼ cup cooked amaranth
- ¼ cup whole wheat flour
- 2 eggs
- 1 cup Turbinado raw sugar
- ½ cup butter (melted)
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