Almond Butter-Quinoa Blondies

March/April 2013

Your rating: None Average: 3.9 (286 votes)

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.)

22 Reviews for Almond Butter-Quinoa Blondies

Amazingly delicous

I used my baby bullet to grind up my quinoa. Worked great, and these taste better than white flour blondies.

Made with quinoa and no flour

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.

Comments (1)

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Anonymous wrote 2 years 45 weeks ago

Hello...did you RINSE the

Hello...did you RINSE the quinoa before grinding? Rinsing removes that horrible bitter coating off the grains. If you did not rinse, This was most likely the problem. Perhaps try again? If so, I hope this was the problem and you have greater success.


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!

Great Taste!

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.

Healthy, moist, sweet

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