¼ c. unsalted butter, softened
¾ c. smooth or crunchy natural almond butter
2 lg. eggs
¾ c. packed light brown sugar
1 t. vanilla extract
¾ c. quinoa flour (see tip below*)
1 t. baking powder
¼ t. salt
1 c. semisweet chocolate chips
Preheat oven to 350°. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to overhang the opposite ends slightly. Coat with cooking spray. *To make your own quinoa flour, grind raw quinoa into a powder in a coffee grinder or blender.
Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan. Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing. Makes 24 blondies.
Jan Anglebrandt, Gaylord
