I saw a picture of these Gluten-free Chocolate Chip Quinoa Blondies in an Eating Well Magazine. And, I must admit, their picture looked even better than mine. Not that I didn’t wouldn’t gobble mine down in a heartbeat mind you.
When our local market had no oysters for this afternoon’s planned recipe, these blondies just called out to me. What better way to spend a weekend afternoon than baking a sweet treat! And you know, one of my book club members is gluten intolerant so I almost had to try these. Nowadays having a gluten free recipe in your back pocket is practically a necessity.
I did make one substitution from the original. Since I had no almond butter I used peanut butter, which was (not surprisingly) delicious. It would be fun to try these with a variety of nut butters (she says, noting the excuse to acquire more kitchen ingredients and bake again) to check out the flavor impact.
Quinoa flour isn’t something that I stock, so I ground my own from a bag of quinoa that was languishing in my pantry. I simply wiped out the coffee grinder and whirred away. I am pretty sure mine ended up a bit coarser than a commercial grind would, but the blondies were still light and chewy with just a slight crunch (that I loved). And yes, I ate an entire row.
Chocolate Chip Quinoa Brownies 1, Diet 0
- 1/4 cup butter, softened
- 3/4 cup smooth or crunchy peanut butter (or almond or other nut butter)
- 2 large eggs
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup quinoa flour (see notes below)
- 1 teaspoon baking powder
- 1/4 teaspoon 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 opposite ends. Coat with cooking spray.
- Beat butter and nut butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Combine quinoa flour, baking powder and salt in a small bowl. Fold 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.
- You can make your own quinoa flour by grinding quinoa in a coffee grinder.
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