Tahini Blondies

Tahini is ground sesame seeds — I love tahini sauce on Greek tacos (recipe to come later) but it’s equally delicious in a sweet form. My husband doesn’t even care for tahini normally and he said, “these blondies are to die for”.

Local (Texas) vanilla and Trader Joe’s tahini — TJ’s is the cheapest source for tahini that I’ve found and it comes in a highly recyclable glass jar + metal lid.

I had part of a Hu Kitchen dark chocolate bar and decided to grate flakes of it into the batter — not a necessity by any means, but a subtle way to add some flavor variation. If you want a bolder chocolate presence, use mini chocolate chips.

2 tablespoons oil

2 tablespoons milk (I use nondairy milk)

1 egg

2/3 cup brown sugar

1/2 cup tahini

1 teaspoon vanilla

1/4 cup fine almond meal

1/2 cup Better Batter Gluten Free Flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup mini chocolate chips (or a few ounces of flaked chocolate)

Preheat oven to 350 degrees F and prepare a 9 inch round pan with parchment paper.

Mix oil, milk, egg, brown sugar, tahini, and vanilla together. In a separate bowl, sift together almond meal, flour, baking powder, and salt. Mix until thoroughly combined. Add dry ingredients to wet ingredients, mix, and add chocolate chips.

Pour batter into prepared baking dish and bake for 20-25 minutes or until golden brown. (Batter shouldn’t jiggle.)

Let cool completely, cut, and serve.

Love and taste,

K