Peanut Butter Blondies with Quinoa Flour (Gluten Free)

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I ran into quinoa brownies in a supermarket in Lima while I was on vacation. This was the first time I tried them and they were actually really nice, just a bit dry. This is why I was tempted to make another version of it, so I bought some quinoa flour and brought it home with me. This is a healthier, gluten free, version of blondies.  I substituted half of the butter for apple puree, plus added a bit extra to keep the blondies moist. My mother in law was kind enough to bring me a lot of vanilla beans from her trip to Indonesia. So I decided to use it for this recipe instead of using vanilla extract. Make sure not to overcook them in the oven, to prevent them from getting dry.

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You can find quinoa flour in any health store or you can make you own, just by grinding raw quinoa in a clean coffee grinder.

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Ingredients:

2 tablespoons of unsalted butter, softened

5 tablespoons of apple puree

¾ cup of peanut butter

2 large eggs

¾ cup packed light brown sugar

1 teaspoon of vanilla extract or half of the seeds of a vanilla bean

¾ cup quinoa flour

1 teaspoon baking powder

¼ teaspoon salt

60 grams bitter chocolate, chopped

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Preheat the oven to 180C or 350F. Grease with butter a medium square baking pan and line the bottom with parchment paper.

Beat the butter, apple puree and peanut butter in a mixing bowl with an electric mixer until creamy. Beat in the eggs, brown sugar and vanilla. Whisk in the quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in the chopped chocolate. Spread the batter evenly into the prepared pan

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Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it. About 20 minutes. Let it cool in the pan for an hour before cutting into little squares. If you like, dust with icing sugar.

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