People won’t even notice that these almond butter-chocolate chip quinoa blondies are a gluten-free dessert recipe. This healthy blondie recipe uses quinoa flour, which you can find in natural-foods markets. To make your own quinoa flour, grind raw quinoa into a powder in a clean coffee grinder. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)
Active Time: 10 minutes |
Total Time: 1 hour
1/4 cup unsalted butter, softened
3/4 cup smooth or crunchy natural almond butter
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
3/4 cup quinoa flour (see Tip)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.
Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, about 25 minutes. Let cool in the pan for 45 minutes before cutting into 24 pieces. Let cool completely before storing.
Per serving :
9 g Fat;
3 g Sat;
4 g Mono;
21 mg Cholesterol;
15 g Carbohydrates;
3 g Protein;
2 g Fiber;
71 mg Sodium;
100 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1 fat
Tips & Notes
Make Ahead Tip: Store airtight in the refrigerator for up to 5 days.
Look for quinoa flour in the baking section or near gluten-free flours in natural foods stores. Or, to make your own, grind whole grains of quinoa into a powder in a clean coffee grinder.