Almond Butter-Quinoa Blondies
From EatingWell: March/April 2013
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.)
- 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.
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.
Per serving: 146 calories; 9 g fat (3 g sat, 4 g mono); 21 mg cholesterol; 15 g carbohydrates; 10 g added sugars; 3 g protein; 2 g fiber; 71 mg sodium; 100 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1 fat
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- Type of Dish
- Desserts, other
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- March/April 2013