Peanut Butter Chocolate Chip Quinoa Snack Cake

• 3/4 cups Qunioa Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 4 Tablespoons Butter, Softened (I Used Brummel & Brown)
• 3/4 cups Smooth Or Crunchy Peanut Butter
• 1/2 cups Egg Substitute
• 1/3 cups Truvia Baking Blend
• 1 teaspoon Vanilla Extract
• 1/2 cups Mini Chocolate Chips

1. Preheat oven to 350u0b0F.
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.

flour, baking powder, ubc, butter, smooth, egg substitute, baking blend, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/desserts/peanut-butter-chocolate-chip-quinoa-snack-cake/ (may not work)