Carrot Cake - Testing

1 - Almost but no cigar. First, I got Aiden to do the conversion for me, which was perhaps a mistake since I didn't bother to verify the changes. The resulting cake was too fluffy and too cinnamon. I also only had pineapple tidbits, and didn't bother crushing them because I was pressed for time. Otherwise, it went well. I'll need to verify the ratio of ingredients for any future attempts. Then I will start to convert the tropical elements (coconut and pineapple) to local ones (pear? apple?)

190 g vegetable oil

1 teaspoon vanilla

3 eggs, but beat them together and weigh out ~144 g beaten egg

290 g sugar

192 g crushed pineapple

238 g shredded carrots

96 g coconut

61 g walnuts

304 g white flour

2½ teaspoons ground cinnamon

3½ teaspoons baking powder

¾ teaspoon salt

1. Place the oven rack in the middle position. Preheat the oven to 350°F (175°C).
2. Butter two 8-inch round cake tins and line the bottoms with parchment paper.
3. Whisk together the oil, vanilla, eggs, and sugar until perfectly combined.
4. Stir in the carrots, pineapple, coconut, and walnuts.
5. In a separate bowl, combine the flour, cinnamon, baking powder, and salt.
6. Fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.
7. Divide the batter evenly between the two prepared tins (about 900–930 g batter per tin).
8. Bake for 32–38 minutes, until the centre springs back lightly and a skewer comes out with only a few moist crumbs.
9. Cool in the tins for 15 minutes, then turn out onto a rack to cool completely before frosting.

Roasted Plum Tahini Brownies - Untested

Makes: 16 brownies (8" × 8" pan)

175 g Italian prune plums (about 5–6 medium plums), pitted and quartered

1 tsp maple syrup

½ tsp cinnamon

Pinch of salt

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

3 eggs

60 g melted butter

70 g flour

1 tsp baking powder

50 g toasted walnuts or hazelnuts, roughly chopped (optional)

Flaky salt for finishing (optional)

To roast the plums, preheat the oven to 400°F (200°C).

Line a small baking tray with parchment.

Toss the plums with the maple syrup, cinnamon, and pinch of salt.

Arrange them cut-side up in a single layer.

Roast for 12–15 minutes until the juices are bubbling, the edges have begun to caramelize, the plums are soft but still hold their shape. Do not over-roast. You want soft wedges, not plum jam.

Let them cool completely.

Reduce the oven temperature to 350°F (175°C).

Butter and line an 8-inch square pan with parchment.

Warm the chocolate tahini mixture gently over very low heat for 2–3 minutes, stirring constantly, just until smooth and fragrant.

4. Whisk together the eggs and melted butter.

5. Stir the egg mixture into the tahini mixture until smooth.

6. Fold in the flour and baking powder until no dry flour remains.

7. Fold in the toasted nuts, if using.

---

## 3. Add the plums

1. Spread about **two-thirds** of the brownie batter into the prepared pan.

2. Arrange the roasted plum pieces evenly over the batter.

3. Spoon the remaining batter over the plums and gently spread it to cover them.

4. Sprinkle a tiny pinch of flaky salt over the surface if desired.

---

## 4. Bake

Bake for **30–35 minutes** until:

* the top looks set and slightly crackled,

* the edges are firm,

* a skewer inserted near the centre comes out with **moist crumbs**, not wet batter.

Do not overbake.

---

## 5. Cool

Allow the brownies to cool in the pan for **20–30 minutes** before lifting them out.

They become fudgier as they cool.

### Notes

* **Plums:** Italian prune plums are ideal because they hold their shape and have enough acidity to balance the tahini and maple syrup.

* **Roasting first:** Roasting concentrates the plum flavour and evaporates excess moisture so the brownies stay fudgy instead of soggy.

* **Storage:** Keeps 4–5 days in the refrigerator and freezes beautifully.

THE BASE

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.

Mix together the cocoa powder, coconut, flax, and chia.

Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.

Dijon Shallot Vinaigrette - Untested

For crisp green salads.

3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
1 tsp Dijon mustard
1 small Griselle shallot, grated very finely.
Salt and plenty of black pepper.

Warm White Beans with Garlic & Fresh Herbs - Untested

1 can (19oz/540mL) white beans, rinsed and drained

2 Tbsps. olive oil

1 clove garlic, minced

3 Tbsps. finely chopped fresh herbs, such as parsley, basil, thyme, or a combination

OR 1½–2 Tbsp finely chopped fresh tarragon and 1–2 tsps. lemon juice 

Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a skillet over low heat. Add the garlic and cook gently for about 1 minute, taking care not to let it brown.
2. Add the drained white beans and stir gently to coat them with the garlic and oil.
3. Cook over low heat for about 5 minutes, stirring occasionally, until the beans are warmed through. Season with salt and freshly ground black pepper to taste.
4. Remove from the heat and stir in the fresh herbs just before serving.

Leftover White Bean & Arugula Pasta Gratin - Untested

An attempt of a creation of my own to use up leftovers from 

For about 4 servings

4 cups leftover white bean, tomato and greens pasta (about 800g)

¼ cup (60g) water or chicken broth, plus more if needed

½ cup (50g) freshly grated Parmesan

1. Preheat the oven to 375°F/190°C.
2. Place the leftover pasta and sauce in a baking dish. Stir in the water or broth. If the pasta is particularly dry, add another tablespoon or two.
3. Sprinkle the Parmesan evenly over the pasta with a drizzle of olive oil over the surface. 
4. Bake uncovered for 30 minutes, until heated through and bubbling around the edges.
5. If desired, increase the oven temperature to 425°F/220°C for the last 5 minutes, or place briefly under the broiler, until the cheese is browned in spots.
6. Allow to rest for 5 minutes before serving.

Chickpea Stew with Feta and Rosemary - Untested

https://tahliadavies.substack.com/p/chickpea-stew-with-feta-and-rosemary

1 - This just screams slow cooker. This is what I will do with this to start.

1 cup of dried chickpeas (soaked overnight to rehydrate)

1 onion, diced

1 leek, cut in rounds

1 carrot, cut in large chunks

4-5 stems of parsley (retain leaves and slice finely for garnish)

2 - 3 sprigs of rosemary.

1 head of garlic (sliced in half)

1 + 4 cups of water

1 tbsp dried oregano

1/4 cup of olive oil

Lemon

Feta

Salt

Pepper

1. Soak dried chickpeas for at least eight hours or overnight.
2. Rinse well before use.
3. Preheat oven to 180c / 350f.
4. Sauté onion and leek with a pinch of salt until they start to soften, about 4 - 5 minutes. Deglaze with 1 cup of water.
5. Use a dutch oven or a deep heavy bottomed saucepan that can be transferred to the oven.
6. Put the onion and leek mix into the slow cooker and add carrot, rosemary and sliced garlic head and stir through.
7. Season with salt, pepper and dried oregano.
8. Add the remaining water, olive oil, parsley stems, and chickpeas.
9. Transfer into the oven and let cook for 2.5 - 3.5 hours.
10. Cook on high for 4 hours.
11. Serve topped with a big squeeze of lemon, fresh chopped parsley, olive oil, and feta.

Baked Feta and Chickpeas in Harissa sauce - Untested

https://www.bytheforkful.com/baked-feta-with-chickpeas/#recipe

https://www.dianekochilas.com/spinach-and-chickpeas-baked-with-greek-feta/

200 g feta sliced into 3-4 blocks

3 garlic cloves minced

400 g tinned chickpeas drained and rinsed

400 g tinned chopped tomatoes

1 tablespoon harissa paste

2 tablespoon extra virgin olive oil

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon red pepper flakes

Salt and pepper

Fresh basil or parsley to garnish

1 lemon

Preheat the oven to 400F.

In an oven-proof pan, add the chopped tomatoes, garlic, chickpeas, spices, olive oil, and harissa paste. Stir everything together to combine.

Place the feta blocks in the pan, nestling them into the chickpea harissa sauce. Drizzle with a little more olive oil.

Bake the chickpeas for 25 - 30 minutes.

To finish, top the baked feta and chickpeas with the fresh herbs, a squeeze of lemon juice, and the red pepper flakes. 

Serve with pitta bread or crusty bread for dipping.

Rethivia (Greek Chickpea Soup) - Untested

https://granorfarm.com/recipes/revithia-greek-chickpea-and-herb-soup

0 - This may very well be a slow cooker recipe. The dried chickpeas cooked in the flavoured water means a different experience in the taste of the chickpeas.

2 Tbsps. + 1/2 cup olive oil

1/2 tsp cumin seed

1 tsp dried oregano

1 onion (6oz/170gr) sliced thinly

4 cloves garlic, minced

1/2 cup dry white wine

2 cups dried chickpeas, soaked overnight

8 cups water

5-10 sprigs each dill and parsley

1 lemon, zest and juice

4 oz feta crumbled

1. In a large soup pot, heat a glug of olive oil over medium heat.
2. Fry the cumin and oregano until fragrant (very quick).
3. Add the onions and garlic with a big pinch of salt reducing the heat to medium low.
4. When the onions are soft, add the white wine and reduce until almost all evaporated.
5. Add the soaked chickpeas and water.
6. Bring to a boil, reduce to a simmer and cook until the chickpeas are very tender.
7. Taste for salt and then lightly mash the soup to make it chunky.
8. While the soup is cooking, blend the parsley, dill, lemon zest, pinch of salt, and the olive oil in a food processor to make an herby oil.
9. Just before serving add the lemon juice to the soup, taste and adjust seasoning one more time.
10. Divvy into bowls, top with the crumbled feta, and the herby oil.

Revithada from Sifnos - Untested

Chickpea Soup from Sifnos

https://www.kalofagas.ca/2022/02/02/chickpea-soup/#wpzoom-recipe-card

https://bakinghermann.com/revithada-greek-chickpea-stew-easy-vegan-nistisima-classic/#recipe

6 servings

Prep time 30minutes

Cooking time 40minutes

2 cups of dry chick peas

1/2 cup of olive oil

2 cups diced onions

3-4 cloves of garlic, minced

1 carrot, finely diced

1 stalk of celery, finely diced

3 bay leaves

1 tsp. paprika

3 strips of lemon peel

1/4 cup chopped fresh parsley

8 cups of chicken or vegetable stock

salt and pepper to taste

wedge of lemon and dried Greek oregano for garnish

The night before, place your dried chickpeas in a bowl with 1 tsp baking soda and enough water to cover the chickpeas by about 2 inches. The next morning, strain and rinse your chickpeas and reserve.

Into a large pot, add your olive oil over medium heat and throw in your onions, celery, carrots, bay leaves and paprika and parsley and simmer on medium low for about 15 minutes for the vegetables to soften.

Now add your chickpeas, parsley, stock and slices of lemon bring to a boil and simmer medium-low heat with the lid slightly ajar for about 2 hours or until thick the chickpeas are fork-tender.. By this time you should have a thick, chunky chick pea soup with some liquid still evident.

Adjust seasoning with salt and pepper, serve in bowls. Add some dried Greek oregano and serve with a wedge of lemon.

Notes

Got an Instapot or Pressure Cooker? You can skip the pre-soak overnight and add the chickpeas with 8 cups water, 1 tsp. baking soda and secrue the lid. Bring up to pressure on high heat then reduce to low and simmer for 45 minutes. Turn heat off and allow pressure to naturally reduce. Open, strain contents and make soup recipe from step 2. Stovetop cooktime is now about 1 hour.

In a rush? Use two cans of cooked chickpeas, rinse off the liquid, assemble recipe from step 2 but cook time about 45 mins.

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Gigantes Plaki (Greek Baked Beans) - Untested

https://cardamomandtea.com/102/butter-beans/

https://www.themediterraneandish.com/gigantes-plaki-greek-giant-beans/#wprm-recipe-container-58791

https://www.bytheforkful.com/gigantes-plaki-greek-giant-baked-beans/#recipe

Extra-virgin olive oil

1/2 large onion, roughly chopped

1 large carrot, peeled and roughly chopped

1 celery stalk, roughly chopped

2 large garlic cloves, minced

Salt

1 (15-ounce) can diced tomatoes, with juices

6 Tablespoons (3 fluid ounces) water

1/4 cup chopped flat-leaf parsley, plus more for garnish

1/2 Tablespoon fresh thyme leaves

3/4 teaspoon dried oregano

1/4 to 1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper

1/8 to 1/4 teaspoon ground cinnamon

1 dried bay leaf

1 (15-ounce) can butter beans, drained and rinsed (or the largest beans you can find)

7oz/200g Creamy feta cheese, crumbled

Rustic bread, for serving

1. Position a rack in the center of the oven and preheat the oven to 375°F.
2. In a large oven-safe skillet set over medium-high heat, add 2Tsps olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt (about 1/4 teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
3. Add the tomatoes with their juices, and the water. Season with another pinch of salt (about 1/4 teaspoon). 
4. Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf.
5. Stir in the beans and cook for 5 minutes over high heat. At this point, taste and adjust the seasoning to your liking, then transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes.
6. Remove and discard the bay leaf. Finish the dish with a drizzle of olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.

Herbed Warm White Beans - Untested

1 - I wonder if fresh tarragon would work here?

1 can (19oz/540mL) white beans, rinsed and drained
2 Tbsps. olive oil
1 clove garlic, minced
3 Tbsps. finely chopped fresh herbs, such as parsley, basil, thyme, or a combination (or 1½–2 Tbsp finely chopped fresh tarragon with 1-2 tsps of lemon)
Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a skillet over low heat. Add the garlic and cook gently for about 1 minute, taking care not to let it brown.
2. Add the drained white beans and stir gently to coat them with the garlic and oil.
3. Cook over low heat for about 5 minutes, stirring occasionally, until the beans are warmed through. Season with salt and freshly ground black pepper to taste.
4. Remove from the heat and stir in the fresh herbs just before serving.

Salade d'haricots blancs (Warm White Beans Salad) - Untested

800g cooked white beans (canned), drained and rinsed

1 large handful fresh parsley, finely chopped

Green onion tails from 2–3 green onions, finely sliced

2 cloves garlic, finely minced

4 Tbsp olive oil

1–2 Tbsp fresh lemon juice, to taste

Salt

Freshly ground black pepper

Drain and rinse the beans well, then drain again.

Finely chop the parsley and thinly slice the green onion tails. Mince the garlic.

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Gently toss the beans with the dressing, parsley and green onion.

Let stand for at least 15–20 minutes so the beans can absorb the dressing. Serve at room temperature or gently warmed.

Aloo Saag with Swiss Chard, Mustard Greens & Nasturtium - Test 1

1 - Success! I used the more conservative amount of potatoes, and they stuck to the pan instead of browning, but regardless it turned out well. In hindsight, after the potatoes cooked, I could have deglazed the pan with the water I add at the end of making the saag to add all that browning to the saag? Ultimately though I'd like to avoid the potatoes sticking to my stainless steel pan! Oh, it makes a lot!!!

2 - I tried making it with only arugula and it was good but too dry. Not that there wasn't a little sauce, but the arugula leaves and stems gave it a dry, erm, texture?

Serves 8 as part of an Indian meal (SEE BELOW FOR 4 SERVINGS)

3 Tbsp mild vegetable oil

1½–2 lb (680–900g) potatoes, peeled and cut into ¾-inch cubes

1 medium onion (6oz/170g), finely chopped

3 cloves garlic, minced

1½ Tbsp fresh ginger, finely grated

1½ tsp cumin seeds

1 tsp ground coriander

½ tsp ground cumin

½ tsp turmeric

1 cup (about 150g) chopped tomato, fresh or canned

1½ lb (680g) Swiss chard, stems finely chopped and leaves roughly chopped

1 lb (450g) mustard greens, tough stems removed and leaves roughly chopped

4oz (115g) fresh nasturtium leaves, roughly chopped

1 tsp salt, plus more to taste

¾–1 cup water or light vegetable stock, plus more if needed

½ tsp garam masala

1–2 Tbsp fresh lime or lemon juice, to finish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

1. Heat 1½ Tbsp of the oil in a large, heavy skillet or saucepan over medium-high heat. Add the potatoes and cook, turning occasionally, until golden brown on several sides and nearly tender, about 10–12 minutes. Transfer the potatoes to a plate.
2. Add the remaining oil to the pan and reduce the heat to medium. Add the cumin seeds and cook for about 30 seconds, until fragrant.
3. Add the onion and chopped Swiss chard stems. Cook for 5–7 minutes, until the onion is soft and beginning to turn golden.
4. Add the ginger and garlic and cook for about 1 minute, until fragrant.
5. Stir in the ground coriander, ground cumin, and turmeric. Cook for 30 seconds, stirring constantly.
6. Add the tomatoes and cook for 5–7 minutes, stirring occasionally, until they have softened and the mixture has thickened and become concentrated.
7. Add the mustard greens and a pinch of the salt. Stir well and cook for 2–3 minutes, until they begin to collapse.
8. Add the Swiss chard leaves and another pinch of salt. Stir in ¾ cup of the water or vegetable stock and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the greens are tender and the mixture has become a thick, spoonable gravy. Add a little more liquid if it becomes too dry.
9. Stir in the nasturtium leaves and cook for 1–2 minutes, just until wilted.
10. Return the potatoes to the pan. Roughly mash a few of the potato pieces into the greens to help thicken the gravy, leaving most of the potatoes intact. Simmer gently for another 8–10 minutes, until the potatoes are completely tender and the flavors have come together.
11. Stir in the garam masala and 1 Tbsp lime or lemon juice. Taste and adjust the salt and acidity, adding more citrus if needed. If the saag is too thick, add a splash of water or stock; it should be loose enough to spoon easily over rice, but not soupy.
12. Serve hot, garnished with chopped cilantro and accompanied by lime wedges.

________________________________________

4 SERVINGS

1 + 1 Tbsp mild vegetable oil

¾–1 lb (340–450g) potatoes, peeled and cut into ¾-inch cubes

½ medium onion (3 oz/85g), finely chopped

1½ cloves garlic, minced

¾ Tbsp (2¼ tsp) fresh ginger, finely grated

¾ tsp cumin seeds

½ tsp ground coriander

¼ tsp ground cumin

¼ tsp turmeric

½ cup (about 75g) chopped tomato, fresh or canned

¾ lb (340g) Swiss chard, stems finely chopped and leaves roughly chopped

½ lb (225g) mustard greens, tough stems removed and leaves roughly chopped

2 oz (about 55g) fresh nasturtium leaves, roughly chopped

½ tsp salt, plus more to taste

⅜–½ cup water or light vegetable stock, plus more if needed

¼ tsp garam masala

½ Tbsp (1½ tsp) fresh lime or lemon juice, to finish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

1. Heat 1 Tbsp of the oil in a large, heavy skillet or saucepan over medium-high heat. Add the potatoes and cook, turning occasionally, until golden brown on several sides and nearly tender, about 8–10 minutes. Transfer to a plate.
2. Add the remaining 1 Tbsp oil to the pan and reduce the heat to medium. Add the cumin seeds and cook for about 30 seconds, until fragrant.
3. Add the onion and chopped Swiss chard stems. Cook for 5–7 minutes, until the onion is soft and beginning to turn golden.
4. Add the ginger and garlic and cook for about 1 minute, until fragrant.
5. Stir in the ground coriander, ground cumin, and turmeric. Cook for 30 seconds, stirring constantly.
6. Add the tomatoes and cook for 5–7 minutes, stirring occasionally, until softened and the mixture has thickened and become concentrated.
7. Add the mustard greens and a pinch of the salt. Stir well and cook for 2–3 minutes, until they begin to collapse.
8. Add the Swiss chard leaves and another pinch of salt. Stir in ⅜ cup of the water or vegetable stock and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the greens are tender and the mixture has become a thick, spoonable gravy. Add a little more liquid if needed.
9. Stir in the nasturtium leaves and cook for 1–2 minutes, just until wilted.
10. Return the potatoes to the pan. Roughly mash a few pieces into the greens to thicken the gravy, leaving most intact. Simmer gently for another 8–10 minutes, until the potatoes are completely tender and the flavors have come together.
11. Stir in the ¼ tsp garam masala and 1½ tsp lime or lemon juice. Taste and adjust the salt and acidity, adding more citrus if needed. If the saag is too thick, add a splash of water or stock.
12. Serve hot, garnished with chopped cilantro and accompanied by lime wedges.

Refrigerator Chocolate Halva Squares (No Bake) - Testing

1 - This was very successful, but it's quite sticky when it comes up to room temperature. It does not stick to parchment paper, but for a more pleasant presentation, what could I do? Perhaps a dusting of fine coconut on the plate I set them out on? I wonder also about the lack of dried fruit, and if something like small and discreet currants?

Makes one 8" square pan or on loaf pan

(600 g mixture)

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The Rest

40 g toasted sesame seeds

60 g chopped pistachios or walnuts

Pinch flaky salt

1. Toast nuts and sesame and set aside.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix together the cocoa powder, coconut, flax, and chia.
4. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
5. Once the nuts and sesame have cooled, stir into mixture.
6. Press firmly into parchment-lined loaf pan.
7. Chill overnight.
8. Slice into bars.
9. These freeze beautifully.

Chocolate Tahini Cookies - Testing

Makes about 20 cookies

1 - They are good, but they need more sweet to make it more like a brownie, which I think would be good. If actually using the honey and maple syrup, that might be enough.

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The rest

1 egg

110 g flour

1 tsp baking soda

½ tsp baking powder

40 g chopped dark chocolate (optional)

30 g toasted sesame seeds (optional but delicious)

1. Heat oven to 350°F.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix egg into the tahini mixture.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
6. Stir together flour, baking soda, baking powder.
7. Fold dry ingredients into wet.
8. Scoop 40–45 g balls onto a tray. Do not flatten.
9. Sprinkle with sesame.
10. Bake 11–13 minutes.

Texture:

Soft centres.

Crisp edges.

Almost like a cross between a peanut butter cookie and a brownie.

Deep Chocolate Tahini Brownies - Untested

Makes one 8-inch square pan (16 brownies)

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

The rest

3 eggs

60 g melted butter (or olive oil if you prefer)

70 g flour

1 tsp baking powder

50 g chopped walnuts or toasted hazelnuts (optional but highly recommended)

1 tsp espresso powder (optional; deepens chocolate without tasting of coffee)

1. Heat oven to 350°F (175°C).
2. Butter and line an 8-inch square pan.
3. Beat together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until uniform.
6. Whisk eggs and melted butter (or olive oil) together.
7. Stir into the tahini mixture until smooth.
8. Fold in the flour and baking powder just until combined.
9. Fold in the nuts.
10. Bake 28–35 minutes.

What to look for:

Crackly surface.

Centre still slightly fudgy.

Toothpick should come out with moist crumbs, not liquid batter.