AMAZING Tahini Blondies! Putting a twist on the classic blondie with the addition of tahini! SO moist, super flavorful, and vegan + gluten free + refined sugar free.
1 ½ cups gluten free flour (I've been using Minimalist Baker's blend, which you can find here or Bob's Red Mill 1:1 Gluten Free Baking Flour)
¼ teaspoon baking soda
½ teaspoon salt
1 cup dairy free dark chocolate chips (sub carob chips)
Instructions
Preheat oven to 350 degrees and line an 8 by 8 square baking pan with parchment.
Prepare flax eggs by combining 2 tablespoons flax meal with 5 tablespoons water in a medium sized mixing bowl. Let set for 3-5 minutes.
Add ¼ cup melted coconut oil, ¼ cup maple syrup (room temp), ½ cup unsweetened applesauce (room temp), ½ cup of tahini, and 4 teaspoons vanilla extract to flax eggs. Whisk until smooth.
Then add 1½ cups gluten free flour , ¼ teaspoon baking soda, and ½ teaspoon salt. Stir until combined. Then fold in 1 cup dairy free dark chocolate chips (sub carob chips) until incorporated.
Pour into prepared baking dish and smooth out the top.
Bake 20-25 min*, or until slightly golden around the edges and the middle is slightly firm. You want the middle to have some give to it to ensure the blondies don’t dry out.
Let cool in pan 10 minutes, then remove from pan and transfer to a wire rack to cool completely. They will be more crumbly when right out of the oven/warm and will hold up more when completely cooled.
Best when fresh, but will keep for 2-3 days covered and stored at room temp.
Enjoy!
Notes
*Best when underbaked. 20-25 minutes was perfect for my oven. If you like a less gooey blondie, bake for the full 25 minutes. *Baking time updated on 8/5/16.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/tahini-blondies-vegan-gf/