Ingredients
- 1 1/4 cups gluten free flour of choice (I always use Bob’s Red Mill 1:1 Baking Flour)
- 2 tbsp coconut oil
- 2 tbsp tahini
- 1 cup coconut sugar
- 1 egg
- 6 tbsp butter, melted (or vegan butter or palm shortening)
- 2 tsp vanilla extract
- 1/2 tsp ground cardamom
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground black pepper
- 1/2 tsp baking powder
- 3/4 cup Diamond of California Shelled Walnuts
Instructions
- Preheat oven to 350.
- Line an 8x8 baking dish with parchment paper (grease the inside so the paper sticks).
- Using a stand mixer, add melted butter, vanilla, coconut sugar, tahini, coconut oil, and the egg. Mix for about one minute, until creamed together well.
- In a medium bowl, whisk together the dry ingredients, except for the walnuts.
- Fold the dry ingredients into mixer bowl with the wet ingredients.
- Add the walnuts and mix well. The dough will be very thick.
- Transfer to the baking dish and use a spatula to make it flat and even.
- Sprinkle extra walnuts on top as well as some coconut sugar.
- Bake for 24-25 minutes.
- Remove from oven and let cool completely before cutting into 16 squares.
- Store in the refrigerator for up to one week.Enjoy!XO
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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