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!
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.)
21 Reviews for Almond Butter-Quinoa Blondies
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.
I'd agree that you really get closer to 16 servings out of this. I disagree with a previous reviewer about the time to bake and gooey-ness. Mine came out perfect at 25 minutes, golden brown, and a lot like a tollhouse bar...though WAY better! My kids devoured these!
I ground my own quinoa flour. I used a 9 by 9 pan. They were done in 25 minutes and I thought they were moist, sweet, and delicious. I recommend them as a healthy dessert. I might make them again and use coconut sugar.
I made these at dinner time and they were delicious, but they were even better in the morning (did not refrigerate). They remind me of toll house cookie bars, but without all the junk. I don't think I got 24 servings ( they would be about fudge size for that quantity). Will definitely make these again. I am always on the lookout for grain-free.