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Almond Butter-Quinoa Blondies

O-m’gosh! I’m never making regular blondies ever again. Why would you when these are just as delicious and way more nutritious. There is a lot less butter and saturated fat, plus more protein and all the goodness of quinoa. And there’s no need to buy quinoa flour if you have a coffee grinder or a blender with a grind setting. My blender worked just fine. These blondies baked up moist and fluffy, plus they’re gluten free and it would be easy to make them vegan. This is the second great recipe I’ve tried from Quinoa Revolution, so I just might have to go out and buy the book.

Mr. M came over for dinner and when I asked him if he noticed anything different about the blondies he said no. When I told him he was quite pleased because he tries to eat healthy. He eats a lot healthier than me actually, so having him come over for dinner is a good influence on me. After dinner we had a photo shoot with Miss M. and I, where I was wearing my traditional Inuit parka. A few informal photos at the end of the shoot were really beautiful. They haven’t been edited yet so I have nothing to show, but if you want an idea of what the parka looks like, here you go:

 photo (1)


Almond Butter-Quinoa Blondies

From EatingWell:  March/April 2013

24 blondies | Active Time: 10 minutes | Total Time: 1 hour


  • 3/4 cup smooth or crunchy natural almond butter
  • 1/4 cup unsalted butter, softened
  • 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


  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.
  2. 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.
  3. 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.


Per serving : 146 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 21 mg Cholesterol; 15 g Carbohydrates; 3 g Protein; 2 g Fiber; 71 mg Sodium; 100 mg Potassium 1 Carbohydrate Serving Exchanges: 1 other carbohydrate, 1 fat

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.

About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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