New Quinoa Bars Recipe - Blondie Style

New Quinoa Bars Recipe- with dark chocolate chips, nuts, almond meal (gluten-free)
Our new favorite quinoa bar with almond meal, lots of good vanilla and dark chocolate chips.

A New Quinoa Bar - Blondie Style

A short and sweet post to share a new gluten-free quinoa bar recipe with chocolate chips. It's a Blondie style chocolate chip cookie bar. The quinoa flakes and almond meal add texture, flavor, and protein. Not that I'd go so far as to call it health food. But. As sweet treats go?

This one's mighty tasty.

Gluten-Free Goddess quinoa bars with almond flour, dark chocolate and walnuts.
Dark chocolate, lots of good vanilla, and nuts make these quinoa bars special.
Tasty new Quinoa Bars Recipe- with dark chocolate chips, nuts, almond meal (gluten-free)
Warm from the oven, when the chocolate is melty- divine.
Gluten-free quinoa bars- tasty, like a blondie. Perfect with Cindy Sherman.
Take a break with a good book and a blondie style quinoa bar.

Karina's New Quinoa Bar Recipe - Blondie Style

Recipe posted September 2012 by Karina Allrich.

Gluten-free quinoa bars (and cookies!) are a long time family favorite. Hence, we are forever tweaking, experimenting with variations on a theme. This time out we tried almond flour in the mix, and added chopped walnuts for a nutty crunch. (This version uses eggs, find a vegan version here for a template on making this recipe egg-free.)


1 cup sorghum flour
1/2 cup almond flour
1/2 cup potato starch
1 cup Ancient Harvest Quinoa Flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 cups light brown sugar
2/3 cup organic coconut oil
2 organic free-range eggs, beaten
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract
2/3 cup vegan dark chocolate chips
1/2 cup chopped walnuts or pecans

If needed: rice milk


Preheat the oven to 350ºF. Line a 9x11" baking pan with parchment paper.

In a large mixing bowl, whisk together the flours and starches, quinoa flakes, xanthan gum, sea salt, baking powder, baking soda, cinnamon, and brown sugar.

Add in the coconut oil, eggs, maple syrup and vanilla and beat until you get a smooth, but sticky batter.

If the dough is dry, add 2 to 3 tablespoons of rice milk, as needed, one spoonful at a time, to achieve a dough that sticks together when you pinch it- much like cookie dough.

Stir in the dark chocolate chips and nuts by hand.

Spread the dough into the prepared baking pan, and using wet or oiled hands, smooth out the surface. Bake in the center of a pre-heated oven until the dough is golden and set - about 22 to 30 minutes. The top should appear golden brown around the edges, and the center should be firm to a light touch.

Cool on a wire rack.

Remove from the pan whole, using the parchment paper edges to lift it, and place the baked bars on a cutting surface. Using a thin sharp knife, cut into 18 squares. Wrap the bars in foil or wrap; bag; freeze in a freezer storage bag.

Makes 18 bars.

Recipe Source:

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xox Karina


Erin Tenhage said...

Thank you for writing this. This subject of being authentic, of letting go of the need to always be frothy and charming and delightful and pleasing to everyone around, has been in my mind for a while. Hope you find the freedom in yourself to let yourself be you, in all your moods and incarnations. And I hope you pick up that paintbrush. :)

kathyinozarks said...

Karina, this looks really good-I am going to try this-I love all you do here Kathy

Joanie said...

I clicked on your facebook link for this post, because my eyes sent a YUM message to my brain and my mouth watered at the tasty possibility this recipe will bring. Upon reading your post, I received an even greater gift of encouragement as you shared your heart and journey...reminding me that I can do this! Thank you for this precious gift.

Abundant blessings!

Cindy S said...

I have every other GF flour except sorghum and brown rice - is there another GF flour I could use - coconut or even oat flour - I don't have gluten-intolerance, I just like using GF.

Anonymous said...

You are awesome! I love your recipes! Do you have a cookbook yet? I need all of this in one place. : )

Caterpillar Girl said...

I always love what you write, but today resonated with me in a way I never quite felt before. Particularly your last paragraph. I have a friend who is ALWAYS lighthearted and happy and can't understand why others are not exactly the same way as she's simple she says. So I have struggled to be what I think I should be, based on hers and others beliefs and opinions; but I am learning that to be "authentic" means recognizing our weaknesses and differences and ACCEPTING them even if we don't like what we see. I am on a journey too, one that will not be complete until I leave this life...and heck, who knows, maybe that will just be the beginning....!

Queen of Quinoa said...

I love anything with quinoa flakes. And it never hurts to have a little chocolate thrown in there too!

NB said...

I always love reading your blogs, but today's was especially poignant and significant. Thank you! And this recipe looks A-mazing! Again, thanks!

Monique said...

For those who like to experiment: I've been using sweet rice (mochico) instead of starch and psyllium instead of gum (guar or xantham), with great results.

Janet said...

Just discovered you recently. Never mind the recipes, your words are the most delicious food I've ever had. Thank you.

glutenfreegidget said...

You are such a gifted writer and artist!

gluten free gift said...

Your posts are so validating - thank you for your ongoing honesty as we travel along... as for the bars - they look dangerous. I'm alone for the next 2 weeks and would eat them all by myself (likely in less than 24 hours... I kid you not). I must wait for more heartbeats to come home so that I can share.

Patricia Langevin said...

I've been reading your blog for a while now and never commented. But today, as a simple reader your blog, I want to tell you that your writing is beautiful and inspiring...And the recipes are pretty good too :) Thank you Karina

Julie Bakerville said...

This resonated with me,,, "Old soul" that I am,"being comfortable in my skin" has not always been who I am. The "river" has polished the edges here and there certainly"...
Having not always been Comfortable with my lack of this or that. My Apologizing for? And at times afraid of my "muchness"... Why do we women always apologize when it is not our fault? It's like a disease! I call it "Eve's Syndrome"...
We struggle, wiggle, boggle our brain and soul's all to arrive at peace eventually. So much wasted energy for worry sake! Tired I rise and wiser I am for it all, for the sake of the journey thus far...
Season to season, month by month, years unfolding unto year... It all really is such a wonderful thing this life, this growing triumph... This Becoming"...
It is rare though, it seems. This I am sad to say that we believe we are alone. When in fact we are really together in this!
We must not assume, yet breath in this life God gives us and expand and share with all we know and meet along the way. For It is not enough to know it; there is endless joy in the beauty of kindness and sharing. Truth in the light as well as the shadows of us. Where especially the brokeness bonds us, melds our "river's to the sea where along the way life plays in and through us all ~ ~ ~
Julie Bakerville

Bridget Coyne said...

Karina, I love your blogs and your recipes. Thanks for the inspiration :)

Anonymous said...

Omg so 1)do i LOVE your blog. I've had to be sans red meat, beans, dairy and gluten, now also onions all summer (and continuing but off meds) miserable eating boiled potatoes and baked hard eggs losing 7 pounds which looks like 20balls (much to the chagrin of my have-been pregnant friends and concern of a good friend of mine). Having stumbled across your blog during some food regret at the end of the day I must say I'm SO EXCITED to have found your blog. I know there's still plenty of things I can eat and I'm glad I can reference your recipes. Thank you so much! 2)do I love New Mexico and miss it dearly, I'm fairly certain my soul lives there and your reference to it just made my heart smile.
Anyway, I love this and wanted to thank you for so generously sharing your yummy recipes! Samantha (trapped in Ohio)

Sarah G. said...

Been searching for a week or so for a blondie recipe to make with my 3 year old --- thanks! Aaaand.... not very comforting that I will likely continue experiencing the endless cycles of in and out of oneself in search of authenticity.... At 32 I thought it would get easier and easier. You know, all downhill from here. I suppose it's comforting to hear others express the same journey (yearly? seasonal? twice a year? every two years? what is the cycle here?!) As always, thanks for sharing your life and recipes, and most of all, your energy.

The Wheat-Free Mom said...

I have to try these. Thanks so much for posting it. I just made quinoa cookies and loved them!

Jenee Springinsguth said...

I am so excited that I found your blog! I have recently gone gluten free after 4 years of no carb, so on one hand I am extremely excited at the possibilities... on the other hand I have no idea where to begin! Your blog is a lifesaver!
I was wondering if you could tell me what I can substitute for almond flour? In this recipe for example, could I use coconut flour in place of almond four? My son is deathly allergic to nuts so we are a nut free home. Thank YYou!

katshealthcorner said...

Do you think regular quinoa would work in place of the quinoa flakes?

Karina Allrich said...

Thank you all for your lovely and thoughtful comments. I appreciate them so much!

As for subbing quinoa flakes- they are a quick-cook dried cereal flake; so, no, I do not recommend substituting whole grain quinoa- a different animal entirely.

For subbing almond flour- try a GF flour blend you like- you may need to adjust the recipe. Coconut flour is very different- absorbs fat and liquid. I have only made it this way, so I hesitate to guess outcomes.... For more substitution help please my link to my substitution post, above the comment box.



Anonymous said...

I made these last night to bring on my trip to Mali. I substituted nuts for pumpkin and sunflower seeds and I replaced half of the chocolate chips with cranberries. I also added a bit of dry milk and hemp seeds. Wow! Your quinoa bars are fantastic! My GF colleague loved them too. I feel my week in Bamako will be much sweeter now!

Anonymous said...

These are being baked right as I type...I halved the brown sugar and maple syrup...way too sweet! Let's see how they turn out...

Katie said...

Hi Karina! just made these and they are delicious. Very sweet, though - I wonder, are you adding the maple syrup for extra sweetness only, or is that liquid equivalent important? Next time I think I'll try leaving that out. Many thanks...I've never made a recipe of yours I didn't like!

Karina Allrich said...

Katie- You can cut back on the sweetness, if you like; if the dough seems dry without the maple syrup, add a touch of non-dairy milk (this may make it slightly more cakey).

Glad you like my recipes! Karina

julia1212 said...

Is there a way to find out what the calorie count is for these bars? I worry because sometimes GF baking seems to leave out the gluten and pack on the extra calories.

Matthew Green said...

Sounds like this goes into my recipe collection!

healthableoldsoul said...

I just made a "blondie-style" GF dessert but thought a quinoa style recipe is so much better!

Kristen Gallegos said...

I love your site! I had to give it a shout-out on my blog! Here's my post:

Kristen Gallegos said...

I love your blog! I had to give it a shout-out and feature some of your recipes on my blog! Here's my post:

Sugar Spun-Sisters said...

This sounds amazing - thanks for sharing :)

Eve & Faye x
Sugar Spun Sisters - A blog about cosmetics, clothes & coeliac disease

Munch Ado said...

Karina, I love how this looks! This is indeed something everyone should try and enjoy.
Thank you for this recipe!

Eugen @ The Munch Ado Blog

Jen Jaffe said...

Can I use 2 cups gluten free flour mix for the 2 cups of flour/starch listed?

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