the tahini square
Prep time: 20 minutes
Bake time: 27-30 minutes
This one is for all of the tahini lovers. And if you haven't spooned a mouthful of tahini before (I know there are some of you reading), now's your chance.
Amidst all of the glutinous sourdough springing out of the oven, I realized it was Sunday, a day that I call "Sunday Something." Aka, the day of the week when we bake something new: always a dessert, always different. That something could be sourdough, cookies, brownies, or in this case, squares.
Before I go on, yes, sourdough was already being made but it wasn't a new recipe, so we had to stick with the theme.
I was in the mood to make an easy square that was gluten-free, dairy-free, & easily adjustable for those who are low FODMAP or vegan, too. There was a lone jar of tahini that needed to be used, so that's what we did.
I was massively proud of these & they got a stamp of approval from the family. Check out the considerations below to make a few tweaks, otherwise, enjoy :)
to make low FODMAP: Swap out the almond flour for 3/4c tiger nut flour or pecan flour. If using pecans, just measure out 3/4c of whole pecans & grind them in a coffee grinder or food processor - be sure that the amount equals 3/4c once it's ground though. You could also replace this with more oat flour, but I find the fat in a nut-based flour helps absorb moisture & makes a nice texture.
to make vegan: Substitute the 2 eggs for 2 large flax eggs (1 egg = 1 Tbsp flax + 2 Tbsp of water)
tahini: Be sure to use runny tahini. If you're using the leftover stuff at the bottom of the jar, they might end up too dry.
sugar: I used only coconut sugar to sweeten these; however, that was not the plan. I wanted to use 1/2c coconut sugar + 1/4 c of maple syrup, all to realize I was out of the maple syrup mid-bake. The coconut sugar worked fine, but feel free to test that ratio out. Just note, you'll have more liquid if you do this so they may take longer to bake.
almond milk: The almond milk I used is unsweetened, so note that if you use a sweetened version, it may affect the taste. Another alternative milk will work too: coconut, hemp, oat, soy, etc.
Small mixing bowl
1 c oat flour
¾ c almond flour
½ c tahini
½ c + 3 Tbsp coconut sugar
¼ c almond milk
3 Tbsp melted coconut oil
½ Tbsp vanilla
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
¾ c dark chocolate
Preheat the oven to 350F & line an 8x8in pan with parchment paper.
Using a small blender, blend the oats until you get a flour consistency. Add your flour to a small mixing bowl.
In the same bowl, mix together the almond flour, baking powder, soda, & salt. Set aside.
In a small saucepan, melt the coconut oil over low heat, about 1 minute. *NOTE - this will be the pan you use to mix your entire batter so make sure it's big enough!
Turn off the stovetop once it has melted & add the coconut sugar to the pan. Whisk continuously for about 3 minutes. Make sure to get the sugar along the bottom rim of the pan & watch closely so it doesn't burn! *NOTE - the sugar will absorb the oil within seconds but you want to continue mixing! The sugar will become softer as you mix, pulling out its moisture.
Remove from the stovetop & let it cool for a few minutes.
In the same saucepan, whisk together the eggs until everything is well incorporated. Next, add your tahini, almond milk, & vanilla. Mix again until it's well combined.
Fold your dry ingredients into the saucepan & stir together.
Add your chocolate chips, give one last mix, & pour it into your pan.
Pop it in the oven for about 27 minutes. Check on it around this time & add more time if needed. As always, everyone oven is different so keep an eye on it. *NOTE - The final result wasn't very dark in color. If you wait for them to look golden brown, you've baked too long. I suggest using a toothpick or knife in the middle of your dish to test if it's done. It shouldn't come out perfectly clean as they'll continue to bake as they cool.
Top with flaky sea salt.
Let them rest. Then dive in.