CHOCOLATE TAHINI WALNUT BLONDIES
It's a new month, so I'm kicking it off with a new recipe. Because why not? Some of my good friends are doing a Whole 30 this month and I was so tempted to join them. But the thought of not being able to indulge in my healthy treats changed my mind. I know it's only 30 days, but still...
So, say hello to these Chocolate Tahini Walnut Blondies! I've been working on this recipe for a while and I'm finally ready to share it. I used my fav One Degree Organics sprouted spelt flour as the base. You can definitely substitute the spelt flour for the almond flour in this recip (same 1:1 ratio), but I’ll tell you something.
I typically don’t consume gluten, only because it upsets my stomach. But that’s not the case here because the grains are SPROUTED, and sprouting makes the grains easier to digest and also increases many of the grains key nutrients.
So give it a try!
makes 24 small bars
2 cups One Degree Organics Sprouted Spelt Flour
1 organic pasture raised egg
1 1/2 tsp baking powder
1/2 cup coconut oil
3/4 cup coconut sugar
3 tb tahini
3 tb almond milk (or non dairy milk)
1/2 cup chopped walnuts
3/4 cup dairy free chocolate chips (I used one bar Eating Evolved signature dark chocolate, roughly chopped)
Preheat oven to 350.
Line 8x8 baking dish with parchment paper (grease pan before laying parchment paper so it sticks!)
In a small bowl, whisk together the egg, coconut oil, tahini, and almond milk.
In a large bowl, mix the spelt flour, coconut sugar and baking powder.
Pour liquid mixture into the dry to combine.
Batter might be dry and that’s OK—use your hands to form a dough.
Fold in the chocolate, reserving some for the top.
Press dough into the pan and spread evenly.
Press remaining chocolate on top and add walnuts.
Bake 20 - 25 min (mine come out perfectly at 25 min every time I’ve made this recipe).