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Almond Butter Quinoa Blondies


  • ¼ c vegan butter, softened
  • ¾ c smooth or crunchy natural almond butter
  • Egg replacer equal to 2 eggs
  • ¾ c packed light brown sugar
  • 1 tsp vanilla extract
  • ¾ c quinoa flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 c semisweet dairy-free chocolate chips


  1. Preheat oven to 350°F. Line an 8" square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.

  2. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in egg replacer 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.

  3. Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25-35 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.

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