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Home » Blondies

Quinoa Blondies with Almond Butter

Modified: Jan 1, 2022 · Published: Jun 3, 2013 by Anna · This post may contain affiliate links · 10 Comments

Quinoa Blondies with Almond Butter is a recipe I found in an old issue of Eating Well Magazine. It is originally from Patricia Green's book, Quinoa Revolution. When I first posted this recipe I was worried the flavor of the quinoa would be overpowering, but it's not. It's quite pleasant!

Quinoa Blondies

Grind Quinoa to Make the Flour

The original recipe calls for quinoa flour, but the authors say to grind it yourself. Unless you have a lot of quinoa flour recipes, grinding it in your coffee or spice mill is a lot more economical than buying a big bag of flour. Here's a picture of the quinoa that I ground and used in the recipe. As you can see, I used the rainbow kind.

Quinoa Flour
Ground quinoa in the spice grinder/coffee mill.

Quinoa Blondies from Eating WEll

Here's a link to the recipe on Eating Well.  The only thing I did differently than Eating Well was to halve the recipe and bake it for about 22 minutes in an 8 ½ by 4 ½ inch metal loaf pan.

quinoa blondies

More Blondies

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    Betty Crocker Praline Bars
  • Chewy Marshmallow Blondies
    Chewy Marshmallow Blondies
  • Honey Blondies
    Naturally Sweet Honey Blondies
  • Finlandia Butter Blondies
    Finlandia Butter Blondies

Comments

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  1. Randi says

    June 22, 2013 at 5:20 pm

    I just saw this recipe when I was looking thru my old stack of EW mags. I tore the page out to try. Glad to see you tried it.

  2. KellyFJ says

    June 04, 2013 at 10:39 pm

    The trick to getting quinoa to taste good is to boil it in broth, not water. Veg, chicken, beef, fish, doesn't matter. Using a broth base gives it a little oomph and makes it a very tasty grain.

  3. Anna says

    June 04, 2013 at 12:11 pm

    Kathryn, I didn't rinse it and still liked the flavor.

  4. Erin @ The Spiffy Cookie says

    June 04, 2013 at 10:14 am

    I should make these for my gluten-intolerant friend, they look great!

  5. Kathryn Von Buren says

    June 04, 2013 at 10:10 am

    Just curious - I usually rinse the quinoa before using it to remove the bitter flavor. Did you grind without rinsing, or rinse and let the quinoa dry before grinding? Thanks.

  6. Kathryn Von Buren says

    June 04, 2013 at 10:03 am

    Thanks for sharing - I am always amazed at how versatile quinoa is.

  7. Martha says

    June 04, 2013 at 9:48 am

    I'm glad that I am not the only one struggling to appreciate quinoa. After more than a dozen attempts,I have passed a bag of quinoa, quinoa flour and a quinoa cookbook on to my sister.

  8. Shayna says

    June 04, 2013 at 8:31 am

    I love anything with Almond Butter, these look so good!

  9. Anna says

    June 04, 2013 at 8:03 am

    Hi Sarah,
    That's how I feel about it, but I'm starting to appreciate its flavor. You'd probably like these because while you can taste the quinoa, the almond butter flavor is also pretty strong.

  10. Sarah says

    June 04, 2013 at 6:26 am

    Interesting... I'm not completely sold on the taste of plain quinoa , but I know it's good for me and am trying to appreciate it. This is a neat way to use it:)

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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