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.
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
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.
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.