Monday, 16 March 2015

Chocolate Tahini Brownie Cake (egg free - and single serving size)

This was sooooo good and hit the spot when I had a craving. Here is the link to the original recipe:

  • 2 tbsp cacao (or carob powder for those cannot do chocolate)
  • 1 tbsp coconut flour
  • 1/2 tbsp chia seeds
  • 1/4 tsp baking soda
  • 2 tbsp banana puree
  • 2 tbsp tahini
  1. Place all ingredients into a bowl and stir together. Place in a lightly oiled ramekin or muffin pan (I flattened mine out as above). Bake at 375 for about 10 minutes.
For the banana puree - you can use avocado puree, pumpkin, or sweet potato.