No one will know these are healthful. They are moist and chewy with just the right amount of sweetness. I usually make a double batch because it's hard to eat just one! I have made these twice with cashew butter because the price of almond butter is so high right now. I don't know if they could be any better with the almond butter.
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
These cookies were quick and easy to put together, and they were absolutely delicious! My only complaint is that it's hard to eat just one. I'm sending this recipe to all my relatives.
I couldn't find Quinoa flour, so I substituted it with almond flour and added a little flax meal for additional health benefits. I used fresh made almond butter, which is naturally a little chunky. Also, not sure that had an effect, but I greased the pan with coconut oil before the parchment paper instead of cooking spray. These turned out amazing. I had them in for the exact time and I think they turned out great! I will be making them again! Maybe I'll find quinoa flour for next time.
These were awesome! I used splenda brown sugar and a mix of sugar free chocolate chips and peanut butter chips. I also added a little unsweetened coconut. My only issue were they were a little dry. I'm going to try a little more butter or creamy instead of chunky almond butter to see if that helps. Other than that, delicious! Everyone I shared them with really enjoyed them! Super versatile recipe to change up to your liking.
This is a simple and delicious recipe. We served it to guests for my daughter's birthday. Many people went back for seconds. I did not stir the chips into the batter. Instead I sprinkled them over the top and baked several minutes until the chips were shiny, at which point I used a knife to spread them over the top. Then using the tip of the knife, I swirled the melted chocolate into the top. This gives the bars a more attractive look and creates a fudgy layer on top.