Ingredients

Wet ingredients

• 1/4 cup + 2 Tbsp almond milk
• 2 Tbsp maple syrup (or liquid sweetener of choice)
• 1/2 cup coconut sugar (or sweetener of choice)
• 1 Tbsp L.S.A (ground linseed, sunflower & almond)*
• 2 tsp vanilla bean extract
• 3/4 cup Mayver’s Unhulled Tahini Spread

Dry Ingredients

• 1/2 cup gluten free oat flour
• 1/4 cup almond meal
• 2 Tbsp coconut flour
• 2 Tbsp arrowroot starch*
• 1/4 tsp Himalayan pink salt
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon

Topping

• Chocolate chips for decoration

Method

1. Preheat oven to 180ºC (356ºF) and line a 9” x 9” square baking pan with parchment paper, set aside.
2. In a small saucepan over low-medium heat, combine all wet ingredients, 1/4 cup milk, maple syrup, sugar, LSA, vanilla and tahini. 
3. Melt ingredients together until smooth and well combined, turn off heat.
4. In a separate mixing bowl, combine all dry ingredients together until well blended. 
5. Gently fold wet mixture into dry until just combined.
6. Pour extra 2 Tbsp milk to help bring the batter together, mix until smooth and shiny. 
7. Pour batter into a prepared baking pan.
8. Sprinkle as many chocolate chips on top as you desire.
9.  Bake for 18-20 minutes or until a skewer inserted into the middle comes out clean. 
10. Remove from oven and cool in pan for 10 minutes. 
11. Transfer to a wire rack to cool completely. 
12. Cut into squares, serve and enjoy!

Notes: Store in an airtight container, in the pantry, for 1 week – 10 days. Find LSA in any health food store or local supermarket. Use flax seed meal as an alternative substitute. Find arrowroot starch at your local health food store. Use cornstarch an an alternative substitute. Use dairy free chocolate chips for a complete vegan recipe.

This AMAYVAZING recipe was provided by @wholesomepatisserie which was inspired and adapted from veganricha.com