Almond Butter-Quinoa Blondies

By sheilaolim

NutritionPer serving: 146 calories; 9 g fat ( 3 g sat , 4 g mono ); 21 mg cholesterol; 15 g carbohydrates; 10 g added sugars; 3 g protein; 2 g fiber; 71 mg sodium; 100 mg potassium.

Tips & Notes
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.

Ingredients

• 1/4 cup unsalted butter, softened
• 3/4 cup smooth or crunchy natural almond butter
• 2 large eggs
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 3/4 cup quinoa flour (see Tip)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Details

Servings 24
Preparation time 10mins
Cooking time 60mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.

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, about 25 minutes. Let cool in the pan for 45 minutes before cutting into 24 pieces. Let cool completely before storing.