Rating: 4.28 stars
29 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.)

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013

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Recipe Summary test

total:
1 hr 35 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.

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  • 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, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.

Tips

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.

Nutrition Facts

148 calories; protein 3g; carbohydrates 15.5g; dietary fiber 1.7g; sugars 11.1g; fat 9.1g; saturated fat 3.1g; cholesterol 20.6mg; vitamin a iu 81.7IU; folate 7.3mcg; calcium 51.2mg; iron 0.8mg; magnesium 31.6mg; potassium 101.2mg; sodium 72.6mg; added sugar 10g.
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Reviews (15)

29 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/19/2018
This is a fantastic recipe & a huge hit in my house & with friends!! Perfect for a bar on the go & I make these for camping trips!! I use my vitamix to make the quinoa flour. I double the recipe & do half almond butter half cashew butter. I also add: shredded coconut goji berries cranberries flax ground almonds choc hemp powder and chia seeds!! So I add an extra 1/4 cup of one of the butters & an extra egg as otherwise it too dry by far. Worked amazing & surprised how high it rose in a full cake pan!! They taste amazing & we will be making them alot more & passing this recipe site along to family and friends!!! Thank you soo much!!! on a side note... the cashew & almond butters are a bit pricey for me but I can make both out of raw nuts in my vitamix which takes the cost down considerably!!???? Read More
Rating: 5 stars
08/17/2013
I have candida so I used xylitol instead of sugar and carob instead of chocolate and it tasted absolutely awesome. I will definitely be adding this recipe to my collection of favourites. Read More
Rating: 5 stars
05/06/2015
very tasty 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. Pros: texture taste Cons: none Read More
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Rating: 4 stars
06/04/2013
Question on making quinoa flour Just curious do you rinse the quinoa before grinding into flour? Most quinoa recipes recommend rinsing or soaking the quinoa prior to cooking in order to remove the bitter flavor. I imagine that in order to make the flour you would need to rinse the quinoa and then let it dry before grinding? Read More
Rating: 4 stars
02/09/2014
Yummy 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. Pros: Very tasty Cons: A lil dry Read More
Rating: 4 stars
05/11/2013
turned it into bisccotti great basic recipe and made some alterations to it I don't like things so sweet and I don't eat butter. substitutes: 1/4 c. of olive oil 1/4 c. of raw sugar chopped up dark chocolate 1/2 c of almond butter probably 1/8 more quinoa flour It came out drier so I turned it into biscotti. It's softer biscotti but its pretty yummy. Pros: simple and easy Cons: too much sugar and uses butter Read More
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Rating: 5 stars
04/29/2013
I never comment on a recipe but these are so good I just had to share. My husband is gluten intolerant so I'm always searching for creative alternative recipes. I cooked these exactly how the recipe said to and they turned out terrific! Couldn't even tell I used quinoa. Read More
Rating: 5 stars
03/11/2013
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! Pros: Great Taste! Cons: 24 servings is ambitious - more like 16.... Read More
Rating: 4 stars
05/17/2016
would not bake I checked after 25 min and it was soupy. Continued checking at 30 35 and still did not come out with a few crumbs. Finally gave up at 45 min. When using raw Almond Butter do you mix the oil that sits on top or spill that out? Pros: Tasted great Cons: I had to bake for 45 min Read More