

Grain free tahini brownies are gooey, rich and taste just like normal brownies! If you follow us or make any of the recipes from our cookbook, you already know how much we love tahini. We have a famous tahini chocolate chip cookie recipe (it’s in our cookbook) that has even been featured on the Chalkboard Mag.
Anyway, back to the grain free tahini brownies at hand! This recipe is so simple to whip together and has the best texture. We prefer when brownies are gooey and just melt in your mouth (not a fan of dry brownies over here, but don’t know about you!).
If you like extra chocolate, you can add in twice as much of the chopped dark chocolate.
We haven’t tried this recipe with yacon syrup yet, but we think it would work well to swap the maple syrup for yacon syrup (1:1) if you want to use it as a lower glycemic sweetener instead of maple syrup.
The best part about using tahini in this recipe is that it’s naturally high in protein and healthy fat, which will help stabilize blood sugar instead of the way that sugary white flour brownies spike blood sugar quickly. If you’re able to get tahini that’s made in the Middle Eastern style, such as from Israel, it works best to ensure that gooey texture of the grain free brownies. We actually haven’t tested this recipe yet with a thicker, less runny tahini. If you do try out the recipe with a thicker tahini do let us know how it turns out!
If you make these brownies, we’d love to see a photo! Don’t forget to share on Facebook or Instagram and tag us at livingkitchenco so we can see your creation!
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