Peanut Butter Quinoa Bars

Hello Friends!

I have been busy!  I just traveled to Little Rock to  speak at Arkansas’ Academy of Nutrition and Dietetics Spring Conference on the low FODMAP diet this past Saturday!   I enjoyed a nice dinner out with some fellow dietitians and enjoyed the city of Little Rock.

Before I headed out for Arkansas, I tried a recipe using quinoa flakes instead of flour for a blonde brownie treat.  They were so good!

I was inspired by a recipe in Eating Well magazine titled Almond Butter-Quinoa Blondies in the April 2013 issue and decided to morph the recipe a little to make a low FODMAP version.

quinoa bars

The mixture was thick and creamy.

quinoa bar mixture

I think you’ll go ape over these protein rich quinoa bars!

quinoa bars vertical

And….they were so  yummy…that my dog, Lucy decided to pull the pan right off the counter and finish up the rest of the brownies.  Oh….LUCY!! lucy relaxing

Peanut Butter Quinoa Bars


  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup all natural peanut butter
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup quinoa flakes (Could sub in quinoa flour; I used Ancient Harvest quinoa flakes)
  • 1/4 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/3 cup mini semi-sweet chocolate chips


  1. Preheat oven 350 degrees.
  2. Line bottom of 8 inch square pan with parchment paper.
  3. Beat butter and peanut butter until creamy.
  4. Add in eggs, brown sugar and vanilla.
  5. Blend in quinoa flakes, brown rice flour and baking powder.
  6. Fold in mini chocolate chips.
  7. Spread batter into prepared pan, flattening top evenly.
  8. Bake for 25 minutes. Let cool for 1/2 hour and then cut into squares.