Raspberry and tahini blondies.
Cook time: 40 mins | Prep time: 10 mins | Serves: 8
Ingredients.
2 cups of almond meal
2 eggs
1/3 cup maple syrup
1/3 cup coconut oil
1/2 cup tahini paste, unhulled
1 cup frozen raspberries (can use mixed berries)
Method.
1. Preheat oven to 180°C fan forced (350°F). Grease and line a 15cm x 23cm baking tray.
2. In a bowl add the almond meal, eggs, maple syrup, coconut oil and tahini paste.
3. Mix with a fork to combine and spread just over half the mixture into the base of the baking tray. Spread evenly and sprinkle in half the raspberries. Push lightly into the tahini mix and then add the remaining mixture on top. Spread evenly.
4. Add the last of the raspberries and press down lightly.
5. Bake in a fan forced oven for 45 minutes.
6. Let cool for 10 minutes before slicing and serving with fresh raspberries.
