Chewy Chai Tahini Blondies
Ingredients
The base
-
1 ¼
cups
gluten free flour
-
2
tbsp
coconut oil
-
2
tbsp
tahini
-
1
cup
coconut sugar
-
1
large
egg
-
6
tbsp
butter (or vegan butter or palm shortening)
-
2
tsp
vanilla extract
-
½
tsp
ground cardamom
-
1
tsp
cinnamon
-
½
tsp
ground ginger
-
½
tsp
ground black pepper
-
½
tsp
baking powder
The mix-ins
-
¾
cup
Diamond of California Shelled Walnuts
Instructions
- Preheat the oven to 350°F.
- Line an 8x8 baking dish with parchment paper and grease it.
- In a stand mixer, combine melted butter, vanilla, coconut sugar, tahini, coconut oil, and egg, mixing until well combined.
- In a separate bowl, whisk together the dry ingredients except for the walnuts.
- Fold the dry ingredients into the wet mixture and add the walnuts, mixing well.
- Transfer the thick dough to the baking dish and spread it evenly.
- Sprinkle extra walnuts and some coconut sugar on top.
- Bake for 24-25 minutes.
- Let cool completely before cutting into 16 squares.
- Store in the refrigerator for up to one week.
Nutrition Facts (estimated)
Servings
16 squares
Calories
200
Total fat
10g
Total carbohydrates
30g
Total protein
3g
Sodium
50mg
Cholesterol
20mg
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