In addition to following the recipe as is, I've done an Amaretto version by subbing 1/2 tsp Almond extract for the vanilla with 3/4 c. white chocolate chips. I've also done a spice variation where I added 1 tsp. apple spice (or you could use pumpkin pie spice) and white chocolate chips.
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.)
22 Reviews for Almond Butter-Quinoa Blondies
I've made these a couple of times and my family loves them. Even my 5 year old loves them. Definitely a keeper for us.
lacking almond butter, I used peanut butter. they were really yummy, noticeable PB flavor, which was a good thing. I was impressed that the texture (lighter than regular blondies, but a little heavier than most regular cakes) was very nice. we don't need gluten free, but we have friends who do, so it's nice to know there's a tasty dessert option that feels like dessert.
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.