gluten free / dairy free / refined sugar free / vegan option
So, last week was my daughter’s last day of K4. It was an emotional week for everyone. I’m talking tears everyday, this is the worst thing to happen to her EVER kind of emotional. And I honestly wasn’t much better…..Amira has been blessed for the last two years to attend the Schlitz Audubon Nature School outside of Milwaukee. It is a truly unique program where they spend the majority of their day out in nature learning about our world and the skills they will need to become active members of our society. To put it in perspective, they spend more time outside in the 9 month preschool program than they will cumulatively until they graduate highschool. This program has taught her to respect all that nature offers and to see what a small but integral part she plays in our world. They learned multiple languages through song, learned how to identify plants and animals and learned all the basics of a preschool program through the lens of nature. Needless to say, she was beyond sad to be done, as was I. So, like any good southern born girl does when she is sad I baked up a storm! And these quinoa blondie bars were one of my faves. The recipe below is based off a traditional blondie bar recipe I picked up years ago. Each time I made them (4 times to be exact) I made an adjustment to make them a healthier dessert option. Whether it was changing the sugar or eliminating the butter and eggs they turned out moist, gooey and delicious!! And since vegan is the most earth friendly way to eat, they are a perfect way to end our nature school adventure! Enjoy!! NOM NOM
2 large eggs or flax seed eggs if making vegan
3/4 cup almond butter, room temperature
1/4 cup butter or butter alternative, softened
3/4 cup of coconut palm sugar
1 tsp pure vanilla extract
3/4 cup quinoa flour
1 tsp baking powder
1/4 tsp salt
1 cup of dark chocolate chips, I use Enjoy Life Vegan Chocolate Chips
- Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper or foil. The paper should overhang a bit on opposite ends. Coat with butter or cooking spray.
- Whisk quinoa flour, baking powder and salt in a small bowl and set aside.
- Beat butter and almond butter in a stand mixer until creamy. Beat in eggs, coconut sugar and vanilla.
- Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
- Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 20-25 minutes. Cool completely before removing from pan. Once it is cool lift the parchment out and transfer to a cutting board. Cut into squares. Should be approximately 16 bars.