Ingredients

• 1 & 1/2 cups coconut sugar
• 1 & 1/2 cups gluten free flour
• 3/4 cup cocoa powder
• 1 teaspoons baking powder
• 1 free range egg
• 1 cup milk (you can use any milk you like!)
• A pinch of vanilla
• 1/4 cup olive oil OR melted coconut oil
• 1/4 cup Mayver’s Black Tahini

Method

1. Preheat the oven to 170°C. Line a deep 20 x 30cm tin with baking paper.
2. Measure out and pop the flour, sugar, cacao and baking powder into a big bowl and mix until combined.
3. Next, make a well in the centre and add the almond milk, oil, Mayver’s Black Tahini and egg.
4. Mix well until combined.
5. If you wish, you can now add in some choc chunks or nuts, or even raspberries (they’d definitely go well!)
6. Pour into the prepared tin and bake for 30 minutes or until a skewer inserted comes out with a few moist crumbs.

Thanks to @healthfoodproject for this beautiful recipe!