I mentioned that I over-soaked two pounds of almonds two posts ago. They sat on the kitchen counter, still in the jellyroll pan I roasted them in because I’m such a cheapskate I was having a really hard time throwing them out. My husband was munching on them the whole time and I asked him (somewhat incredulously) if they were actually edible. He answered me by eating another one. Then I asked my awesome sister-in-law the same thing and she said she thought they were fine. So I made some almond butter out of them. I only got about 1/2 cup of almond butter because by the time I had the energy to do it, hubby had eaten more than 3/4 of the entire two pounds!
The almond butter turned out a bit earthy tasting, but it was still good. I’m going to post my recipe for almond butter next week so that everyone can enjoy the awesomeness. I was inspired by Justin’s Nut Butters to try adding cocoa butter into my nut butters. It is so good! So look out for that recipe next week!
I made my own quinoa flour for this in my blender. I have a retro blender, and I’m not kidding. This is my blender:
You should know that less than half of those buttons actually work because this is a blender from (probably) the 70s. So if my blender can do it, your blender can do it too.
I sprouted the quinoa for this and dried it in the oven. A word of caution about sprouting quinoa: quinoa sprouts really fast. You should only sprout a little at a time, or separate a large batch into smaller containers for the actual sprouting process, because when you over-sprout quinoa you get a really earthy batch of quinoa that smells like weed when you dry it. I did end up burying the last batch I over-sprouted as I mentioned two posts ago, but I very slightly over-sprouted this batch too simply because there was so much of it sprouting at once. It was salvageable, but take note from my mistake: sprout quinoa in small batches.
I made half of a batch because I didn’t have enough almond butter, but I am posting the recipe for a full batch.
Almond Quinoa Blondies
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment so that the paper hangs over the edge of the pan.
- Beat the oil and almond butter until smooth. Add in eggs, sucanat, and vanilla and mix until combined.
- Whisk together all of the dry ingredients in a small bowl. Add them to the almond butter mixture and stir until combined. Stir in chocolate chips.
- Bake until a toothpick inserted in the middle comes out clean or with a few moist crumbs on it, 25 to 35 minutes. Do not over bake.
- Let it cool in the pan on a wire rack for 45 minutes.
- Pull it out of the pan using the parchment, cut it into pieces and allow to cool completely before storing.
These will last in the fridge for 5 or 6 days if you’d rather make-ahead. Since they don’t use the standard gluten free flours refrigerating them is ok.