You can't beat a good, rich, dark chocolate brownie. But we've got a confession: These butterscotch blondies come awfully close. Plus, they're packed with protein-rich quinoa flour and the all-natural goodness of almond (or any other seed or nut) butter. A dessert we can feel good about all day, every day? Yeah, you can bet we'll be making these over and over again.
Makes 16 blondies
1 1⁄4 cups quinoa flour
1 tsp baking powder
1⁄2 tsp sea salt
1⁄2 cup unsweetened natural almond butter
1⁄4 cup unsalted butter, softened
1 cup natural cane sugar or packed light brown sugar
1⁄2 cup brown rice syrup or pure maple syrup
2 large eggs
1 tsp vanilla extract
1. Preheat oven to 350 degrees. Spray an 8-inch square metal baking pan with non-stick cooking spray.
2. In a medium bowl, whisk together quinoa flour, baking powder and salt.
3. In a large bowl, using an electric mixer on medium speed, beat almond butter and butter until fluffy. Beat in sugar and brown rice syrup until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla until smooth. Using a wooden spoon, stir in flour mixture until just blended.
4. Spread batter evenly in prepared pan.
5. Bake in preheated oven for 28 to 32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack. Cut into 16 squares.
Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. All rights reserved: May not be reprinted without publisher permission.
BY GL ON 12/2/2012 3:20:00 PM
POSTED IN sweet treats, healthy recipes, gluten-free recipes, brownies