Gluten free almond butter quinoa blondies are an extra moist wholesome treat.
In the house where I grew up there was a balcony off of the second floor bedrooms that was carved out of the sloping roof. After every snowfall the balcony needed to be shoveled off which meant that a great pile of snow accumulated on the lawn below the roof.
It was like a built in sliding hill after a big storm. My brothers would shovel the balcony and then we’d climb over the railing and slide down the roof into the big pile of snow. It was brilliant.
After a day of playing in the snow my kids are always starving. These brownies are a filling treat that I make from time to time. Made with quinoa and almond butter they’re a nice change from cookies.
The recipe is from an issue of Eating Well Magazine that I bought one year through a magazine subscription fundraiser at my kids’ school. I have baked out of these magazines more than any other.
Baking with nut & seed butters:
If you’re looking for other recipes that use nut and seed butter try my recipe for Tahini Lentil Snack Cake, Tahini Oatmeal Squares, or Tahini Oatmeal Cookies.
Green tip: Almonds are not environmentally friendly so I consider almond butter a treat and use it sparingly. Read more about the environmental issues with almonds.
Almond Butter Quinoa Blondies
from Eating Well Magazine
Ingredients:
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1/4 cup butter, softened
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3/4 cup almond butter
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2 eggs
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3/4 cup packed light brown sugar
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1 tsp.vanilla
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3/4 cup quinoa flour* (or another GF flour)
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1 tsp. baking powder
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1/4 tsp. salt
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3/4 cup semisweet chocolate chips
Instructions:
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Preheat oven to 350°F and line an 8-inch-square pan with parchment paper.
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In a large bowl beat butter and almond butter until creamy. Beat in eggs, one at a time, then brown sugar and vanilla.
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In another bowl whisk quinoa flour, baking powder and salt.
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Add flour mixture to wet ingredients and stir until just combined.
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Stir in chocolate chips. Scrape batter into prepared pan and spread evenly.
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Bake 25 to 35 minutes, until a cake tester inserted into the center comes out with just a few moist crumbs.
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Let cool in the pan for 45 minutes before cutting. Store in the fridge.
*Make your own quinoa flour: grind whole grains of quinoa into a powder in a coffee grinder.
