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CHAI TAHINI WALNUT BLONDIES

Author: Nicole Modic of @KALEJUNKIE

SERVES 16 Squares
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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

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