Peanut Butter Chocolate Chip Quinoa Snack Cake – a delicious recipe with Flour, Baking Powder, u00bc, Butter, Smooth, Egg Substitute. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
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.
3
In a small bowl, mix quinoa flour, baking powder and salt; set aside.
4
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.
5
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.
6
Let cool in the pan for 45 minutes before cutting into 16 slices. Let cool completely before storing.
7
Recipe adapted from Eating Well Magazine.
611
kcal
Calories
44
g
Fat
40
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups Qunioa Flour, 1 teaspoon Baking Powder, 1/4 teaspoons Salt, 4 Tablespoons Butter, Softened (I Used Brummel & Brown), and more.
Yes, Peanut Butter Chocolate Chip Quinoa Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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