This was my first time baking with quinoa flour and I was not disappointed! I made my own flour using a coffee grinder. They were done at 25 minutes, although they were not a golden brown on the edges like I am used to. I think the chocolate balances out the flavor of the quinoa flour perfectly. Will definitely make these again!
Almond Butter-Quinoa Blondies
From EatingWell: March/April 2013
People likely won’t even notice that these delicately nutty, just a little chocolaty, blondies are gluten-free. They use quinoa flour, which you can find in well-stocked supermarkets and natural-foods stores, in place of all-purpose flour. 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.)
19 Reviews for Almond Butter-Quinoa Blondies
I used apple sauce instead of butter and 1/2 cup of mini chocolate chips and got the calorie count down to 63 each (25 in the 8"pan). I think they are great and the Quinoa flour which I ground myself, was a great!. I would make these again!
I used my baby bullet to grind up my quinoa. Worked great, and these taste better than white flour blondies.
I used peanut butter instead of almond and mini chocolate chips. I bought my quinoa flour. Used an 8x8 glass pan and cooked for 35 minutes. They were gooey when warm but by the next morning (unrefrigerated) they were just like regular blondies. They're decadent when warm with a bit of ice cream!
Although these turned out picture perfect in how they looked and the texture, I couldn't get past the taste of the puinoa flour. I ground my own flour as suggested and the smell was horrible. The blondies tasted like that smell the first day and the second. I won't be making these again.