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.
The mixture was thick and creamy.
I think you’ll go ape over these protein rich 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
- Preheat oven 350 degrees.
- Line bottom of 8 inch square pan with parchment paper.
- Beat butter and peanut butter until creamy.
- Add in eggs, brown sugar and vanilla.
- Blend in quinoa flakes, brown rice flour and baking powder.
- Fold in mini chocolate chips.
- Spread batter into prepared pan, flattening top evenly.
- Bake for 25 minutes. Let cool for 1/2 hour and then cut into squares.