People likely won’t even notice that these delicately nutty, just a little chocolaty, blondies are gluten-free.
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.)
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
