Golden Quinoa Flour is an ideal gluten-free replacement for baking. Cashew butter and butterscotch chips add a decadent counterpoint to the distinctive taste and high protein content of our Golden Quinoa Flour. Warm and topped with a scoop of vanilla ice cream, they make a delicious gluten-free dessert.
Prep time: 0 min
Cook time: 35 min
Total time: 35 min

Ingredients
Makes 9 pieces
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1/2 (1/4 Cup) Stick Butter, plus extra to grease pan
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3/4 Cup Cashew Butter
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2 Large Eggs
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1/2 Cup Granulated Brown Sugar, packed
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1/4 Cup White Sugar
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1 Teaspoon Baking Powder
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1/4 Teaspoon Kosher Sea Salt Flakes
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3/4 Cup Organic Golden Quinoa Flour
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1 1/4 Cups Butterscotch Chips
Directions
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Preheat oven to 350°F and grease 8-inch by 8-inch pan.
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Beat butter and cashew butter together in large bowl until combined. Add eggs and sugars, and continue to mix until combined.
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Whisk together baking powder, salt and quinoa flour in separate bowl, then add to wet ingredients, blending until just evenly incorporated. Do not over-mix.
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Fold in butterscotch chips.
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Pour mixture into prepared pan, transfer to oven and bake until golden brown and still a bit soft in center, about 22 to 24 minutes.
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Let blondies cool before slicing and removing from pan.