Quinoa is a versatile, nutritious seed: full of essential amino acids, B-complex and E vitamins, and essential fatty acids. It’s also AMAZING in desserts!
My eldest daughter makes these vegetarian, gluten-free blondies for potlucks, soccer games, and parties when it’s likely someone may have a particular food preference or sensitivity. I was blown away when I tasted them: Moist, chewy, and delicious—what I EXPECT in a blondie!
¼ cup unsalted butter, softened
¾ cup smooth or crunchy almond butter
2 large eggs
¾ cup packed, light brown sugar
1 tsp vanilla extract
¾ cup quinoa flour* (see notes below)
1 tsp baking powder
¼ tsp salt
1 cup semisweet chocolate chips
- Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang on opposite ends. Coat with cooking spray.
- 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 over bake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift out the entire pan full and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.
* Look for quinoa flour in the baking section or near gluten-free flours in natural food stores. Or make your own by grinding the whole seeds in a food processor.
Contributed by Nikela Volunteer Laurie Glass
Check out our other Meatless Monday Recipes.