Store Cupboard Tahini and Chickpea Flour Brownies

Store Cupboard Tahini and Buckwheat Flour Brownies

We say store cupboard on the basis that you should have everything you need to make these brownies and even if you don't have exactly what the recipe calls for, you should have ingredients that can be substituted in. 

They are easy to make, ready in just over half an hour, and packed with plant-based protein, healthy fats and plenty of fibre, making them more nutritious and blood sugar friendly than your average brownie. 

They're also vegan-friendly, naturally gluten-free and free from refined sugars. 

What you'll need ...

For the brownies:

  • 1 tablespoon ground flaxseed (just add 1 tablespoon flax seed to a blender (not a food processor, this won't work) and blend to form a coarse flour-like consistency)
  • 3 tablespoons room temperature water
  • 200g tahini 
  • 60ml maple syrup 
  • 30ml olive oil (2-3 tablespoons)
  • 60g buckwheat flour (you can use oat flour, almond flour, or another flour of your choice, you may just need to tweak the recipe a little)
  • 30g cocoa powder 
  • A good pinch of sea salt

For the tahini drizzle:

  • 3 tablespoons tahini 
  • 1 tablespoon maple syrup 
  • A splash of plant milk or water 

To top:

  • Roughly chopped dark chocolate 
  • Sesame seeds
  • Sea salt

How to make them ...

    1. Preheat oven to 160 degrees (fan) and line a baking tray
    2. Grind the flaxseeds and transfer them to a small bowl with the room temperature water. Mix well and set aside for 10 minutes or so, until a gel-like consistency has formed
    3. Add the flaxseed mix to a large bowl along with the tahini, maple syrup and olive oil, mix well (but gently)
    4. In a separate bowl, whisk together the flour, cocoa powder and sea salt 
    5. Add the wet mixture to the dry and fold to combine 
    6. Transfer the batter to the baking tray
    7. In a small bowl, whisk together all of the ingredients for the tahini drizzle, then swirl this over the batter
    8. Add the chopped dark chocolate, sesame seeds and any other toppings 
    9. Bake for 20 minutes, remove from the oven and sprinkle a generous pinch of salt onto the brownies. Allow them to cool completely before slicing
    10. Enjoy!

Your brownies will last for 3-4 days in an air-tight container at room temperature, or for up to a week in the fridge. 

Give this recipe a go (you won't regret it!) and don't forget to tag us on socials @somethinggoodco.

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