Almond Butter Quinoa Blondies
Recipe featured in the Intuitive Cooking and Eating Summit
INGREDIENTS:
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1/4 cup unsalted butter, softened
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3/4 cup smooth crunchy natural almond butter
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2 large eggs
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3/4 cup coconut sugar
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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3/4 cup quinoa flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F.
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2. Line an 8-inch square baking pan with parchment paper or tinfoil, allowing it to overhang on the edges. Spray with non-stick cooking spray.
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3. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, sugar, vanilla and almond extract.
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4. In a separate bowl, whisk quinoa flour, baking powder and salt together.
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5. Mix the flour mixture into the wet mixture and stir until just combined, do not over mix.
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6. Stir in chocolate chips.
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7. Bake until toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not over bake.
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8. Let cool in the pan for 45 minutes. Using the parchment paper, lift the whole panful out and transfer to a cutting board. Cut into 24 squares.
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9. Let cool completely before storing.
*Top with cashew cream (recipe under "Sauces, Dips & Dressings" tab)