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Peanut Butter Chocolate Chip Quinoa Snack Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A healthy, gluten-free snack cake full of peanut butter taste and chock full of mini chocolate chips.

Ingredients

  • ¾ cups Qunioa Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 4 Tablespoons Butter, Softened (I Used Brummel & Brown)
  • ¾ cups Smooth Or Crunchy Peanut Butter
  • ½ cups Egg Substitute
  • ⅓ cups Truvia Baking Blend
  • 1 teaspoon Vanilla Extract
  • ½ cups Mini Chocolate Chips

Preparation

Preheat oven to 350°F.

Line an 8-inch-square baking pan with parchment paper; be sure to overlap all of the sides. This will make it easier to pull the blondies out once they are cooled.

In a small bowl, mix quinoa flour, baking powder and salt; set aside.

In a large bowl, beat together the butter and peanut butter until creamy. Beat in eggs, sugar and vanilla. Whisk in the flour mixture until just combined. Stir in chocolate chips.

Spread the batter evenly into the prepared pan. Place on the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs on it.

Let cool in the pan for 45 minutes before cutting into 16 slices. Let cool completely before storing.

Recipe adapted from Eating Well Magazine.

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Profile photo of Sex, Food, and Rock & Roll

Sex, Food, and Rock & Roll on 9.2.2014

These are delicious! I substituted shortening for the butter to make them dairy-free, and used eggs and raw sugar instead of the egg substitute and truvia. They came out perfectly. They’re not too sweet, and have a nice, substantial peanut butter flavor. The quinoa works really well here because it has a nutty flavor of its own. The high dose of protein between the peanut butter and quinoa makes these bars decently filling for an afternoon snack, too.

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