The Pioneer Woman Tasty Kitchen
Profile Photo

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

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

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.

Related Recipes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Flourless Salted Caramel Brownies
Profile Photo by Show Me the Yummy in Desserts
These flourless salted caramel brownies are rich, fudgy and filled with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Muddy Buddy Bars
Profile Photo by warmvanillasugar in Desserts
Muddy Buddies (also known as Puppy Chow) in bar form! Made...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Einkorn Fudge Brownies
Profile Photo by Neeli in Desserts
Fudge-like brownies made with all-purpose Einkorn flour, butter and home-rendered pastured...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Rocky Road Brownies
Profile Photo by One Sweet Mess in Desserts
A fierce craving for chocolate turned into a sinful, gooey, off-the-charts...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Easy