Quinoa (pronounced KEEN-wah) has gained popularity recently, but has been around for thousands of years and was used by the Incas to feed their empire.
Qunioa is naturally gluten-free, so it’s safe for anyone with gluten or wheat sensitivities and it’s protein content has garnered considerable attention because it includes all of the essential amino acids human need.
Here is the recipe:
- Preheat oven to 350 degrees F (180 degrees C)
- 8-inch (20 cm) square metal baking pan, sprayed with nonstick cooking spray
- 1 1/4 cups quinoa flour (300 mL)
- 1 tsp baking powder (5 mL)
- 1/2 tsp fine sea salt (2 mL)
- 1/2 cup unsweetened natural almond butter (125 mL)
- 1 cup natural cane sugar or packed light brown sugar (FYI – I used the brown sugar) (250 mL)
- 1/2 cup brown rice syrup or pure maple syrup (FYI – I used the maple syrup) (125 mL)
- 2 large eggs
- 1 tsp vanilla extract (5 mL)
- In a medium bowl, whisk together quinoa flour, baking powder and salt.
- In a large bowl, using an electric mixer on medium speed, beat almond butter and butter until fluffy.
4. Add eggs, one a t a time, beating well after each addition. Beat in vanilla until smooth. Using a wooden spoon, stir in four mixture until just blended.
5. Spread batter evenly in prepared pan. Bake in preheated over for 28 to 32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack. Cut into 16 squares.
Yum! Enjoy your healthy, delicious dessert!