Similar to my quinoa brownies, these blondies have a lighter, cake-like texture - go ahead and call it cake if you want, you have my permission ;). The recipe can be made in an 8x8 baking dish, as cupcakes or mini cupcakes like I have shown in the pictures. Simply adjust the baking time accordingly. Some similar recipes I've seen (thank you, pinterest) will even double the recipe, cook in round pans and make a layer cake with some kind of delectable frosting.
Oh, and as an added bonus, these blondies contain coconut flour! Something I am trying to use and understand a bit more. I get mine from the bulk barn.
makes an 8x8 baking dish or about 20 mini cupcakes
3 Tbsp Milk (any variety)
1 tsp Vanilla
1/4 tsp Apple Cider Vinegar
1/4 cup Canola Oil (or melted coconut oil or butter)
1 cup Cooked Quinoa
1/2 cup Sugar
3 Tbsp Coconut Flour
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
Mix dry ingredients together in a separate bowl.
Add dry mixture to food processor and blend with the wet ingredients.
Pour into greased or parchment lined 8x8 baking dish
or greased/nonstick mini muffin cups.
Bake at 350 until edges start to brown and the middle is set - 25-30 mins for a dish and 12-15 for mini muffins.
I will try to get a picture of the blondies in the pan next time I make them. Thanks for stopping by! Hope you enjoy :)