Saturday, February 13, 2021

Tahini Swirl Brownie

 Tahini Swirl Brownies

2 eggs, whisked
1/4 cup coconut flour
1/3 cup raw cacao powder
1/4 cup tahini, plus extra 1 tbsp to swirl
1/4 cup maple or rice malt syrup
1/4 cup + 1 tbsp almond milk
1 tbsp chia seeds
1/3 cup dark chocolate (85%), chopped
pinch of sea salt
1 tsp baking powder

Preheat the oven to 180°C or 350°F. Line a baking tin with baking paper.

Whisk the eggs in a large mixing bowl then add the coconut flour and raw cacao powder. Stir to combine.

Add tahini, maple or rice malt syrup, almond milk and chia seeds.

Mix until just combined. Stir through chopped dark chocolate.

Spoon mixture evenly into a lined baking tin. Add dollops of extra tahini and then running a knife through the dollops, create a swirl.

Bake in the oven for 25-30 minutes, or until an inserted skewer withdraws clean.

Remove from the oven, allow them to cool slightly and then cut into brownie squares.

Serve warm with Greek yoghurt or Coyo.

Store in an airtight container for 3-4 days.

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