MAKE IT CUTE

You can't beat a good, rich, dark chocolate brownie. But we've got a confession: These butterscotch blondies come awfully close. Plus, they're packed with protein-rich quinoa flour and the all-natural goodness of almond (or any other seed or nut) butter. A dessert we can feel good about all day, every day? Yeah, you can bet we'll be making these over and over again.

Ingredients:

Makes 16 blondies

1 1⁄4 cups quinoa flour

1 tsp baking powder

1⁄2 tsp sea salt

1⁄2 cup unsweetened natural almond butter    

1⁄4 cup unsalted butter, softened

1 cup natural cane sugar or packed light brown sugar

1⁄2 cup brown rice syrup or pure maple syrup 

2 large eggs

1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Spray an 8-inch square metal baking pan with non-stick cooking spray.

2. In a medium bowl, whisk together quinoa flour, baking powder and salt.

3. In a large bowl, using an electric mixer on medium speed, beat almond butter and butter until fluffy. Beat in sugar and brown rice syrup until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla until smooth. Using a wooden spoon, stir in flour mixture until just blended.

4. Spread batter evenly in prepared pan.

by GL | 2/1/2016