Almond Butter Quinoa Blondies

Almond Butter Quinoa Blondies

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I have enjoyed eating almond butter on my toast just about every morning for 6 months after Olivia discovered it in the grocery story. We have also been eating quinoa a while because of its protein in a grain so when I came across quinoa flour in the grocery story, I wanted to find a recipe to use it.  I looked on the Eating Well website and found this recipe for Blondies.  As it turns out, it is also considered a diabetic friendly recipe, too.

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The recipe is admittedly a little pricey with the almond butter at $6.99 a jar and the quinoa flour at $10.00 a bag, but quality food is never really cheap anyway so I didn’t mind the extra cost for a good dessert.  These blondies freeze well and I can envision several days of lunch time treats.

 

Almond Butter Quinoa Blondies

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

Preheat oven to 350 degrees.  Grease an 8X8-inch baking dish and line the bottom with parchment paper.  Grease the parchment paper again.  Use a mixer to blend the butter, almond butter and brown sugar together.  Add eggs.  In a separate bowl, mix together dry ingredients.  Add to egg/sugar mixture.  Fold in chocolate chips by hand.  Spread into prepared pan.  Bake at 350 degrees for 25 minutes.  Let cool in the pan for 45 minutes before cutting into squares.  Makes 24.

Per 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.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

Disclaimer:  I am not an expert at diabetic friendly cooking being neither a doctor nor nutritionist. Please review the ingredients carefully before including this recipe as part of a diabetic diet.

 

Look at me using my college calculus skills to cut a piece of parchment paper the right size. (Ha!  It’s actually my third grade math skills!)  I don’t like messing with curly parchment paper off the roll so I fold it in half and in half again and then cut a 4-inch square to unfold in my 8X8-inch pan.

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This is what the batter looks like with the butter, almond butter, sugar, and eggs.

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I used my trendy Himalayan pink salt.

On the left.

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After adding the dry ingredients it doesn’t look much different from the original peanut butter mixture above.  It is a dense, moist batter.

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Fold in the chips.

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Bake and eat.  To get 24 servings cut one side into fourths and one side into sixths.  Look!  I’m using fifth grade math skills.  Working my way to calculus.

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