These blondies are a recipe from Melissa King of My Whole Food Life. I was inspired by Melissa last year when I got a copy of her book DIY Nut Milks, Nut Butters & More and I have not bought peanut butter, almond butter, macadamia nut butter or tahini ever since.
Anyway, the second after I saw the recipe pop up on my Instagram feed, I knew I had to make it because I just so happened to have cooked tricolor quinoa in the refrigerator. And I had the last of my homemade peanut butter and almond butter which added up to the right amount for the recipe. These blondies are really tasty – protein packed with a surprise crunch from the quinoa but moist from the nut butter. I’ve already eaten half the batch.
2 cups cooked quinoa
1/2 cup peanut butter
1/2 cup almond butter
1/4 cup quinoa flakes
½ cup maple syrup
2 flax eggs
1/4 cup sunflower oil
2 teaspoons vanilla extract
Pinch sea salt
1/2 cup vegan chocolate chips
Preheat oven to 350.
Add all the ingredients, except the chocolate chips, in the food processor. Process until smooth.
Add in the chocolate chips and pulse a few times to mix them up in the batter.
Line an 8×8 glass baking dish with parchment paper. Pour the batter into the baking dish.
Bake for 35 to 40 minutes. Cool the blondies in the glass dish for 10 minutes and then gently lift up the edges of the parchment paper and lift the blondies out of the baking dish. Keep the blondies on the parchment and place them on a cooling rack. When they are totally cooled off, cut into bars.
Store in the fridge for best results. Enjoy!