It’s been a while, don’t I know, so let me bring you up to speed with this little gem of a recipe. Why so amazing? Because you can satisfy your sweet tooth, reel in some chocolate love and still get a little kick of fiber and protein, all wrapped up in a yummy crave busting square of goodness.
Got an issue with gluten? Cutting back on the carbs?
Then this will make you very happy.
It’s all about the QUINOA!
Quinoa of course has outlasted it’s fifteen minutes of fame, and for good reason. It is a complete protein (providing all nine essential amino acids) and sports some pretty nifty vitamin and mineral accoutrements to boot! Good things do come in small packages and this tiny little seed (not a grain) proves it.
Swapping wheat flour with ground quinoa in this recipe will give you a valid excuse to get your baked goodies fix without too, too much regret. These babies are addicting!
If you have a coffee grinder, you can grind raw quinoa into flour, it’s that easy. I use my nutribullet (finally have a use for that milling blade - hey!), but a blender or vitamix would certainly do the trick. Just keep in mind that the volume of the quinoa increases as you pulverize it into flour…… so what starts as 1/2 cup of quinoa can easily become 3/4 cup of quinoa flour! Measure carefully!
My love for almond butter runs deep…….
Okay. So now you know what you gotta do……
- 1/4 cup unsalted butter at room temperature
- 3/4 cup smooth or crunchy natural almond butter*
- 2 large eggs
- 3/4 cup coconut sugar**
- 1 teaspoon vanilla extract
- 3/4 cup quinoa flour
- 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. Line the pan with parchment (or wax) paper allowing it to slightly overhang the opposite ends. Spritz again lightly with cooking spray.
- 2. Beat butter and almond butter in a mixing bowl until creamy. Beat in eggs, coconut sugar and vanilla.
- 3. Whisk quinoa flour, baking powder and salt in small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips.
- 4. Bake until toothpick inserted into the center comes out clean with just a few moist crumbs on it, 25-35 minutes depending on your oven. Do not overbake!
- 5. Let cool in pan for 30 minutes, and then using the parchment paper, lift the whole panful out and place on cutting board. Cut into 24 squares. Let cool completely before storing.
- *You can use peanut butter if you want, make sure it's the natural kind!
- ** You can substitute light or dark brown sugar here, in the same amount.
I’m so happy you are back Nichole!!! I’ve missed your yummy recipes! These look AMAZING!!!!😍
Please mail some to AZ!!!!
This looks so delicious, I can almost taste them. Loved your informative bit too. Excellent read, as well!!!