An alternative to the chocolate brownie but with the same fudgey texture, this blondie is perfectly flavoured for autumn months with a dash of maple and a sprinkle of cinnamon.
(Makes 10 blondies)
3 medium bananas
1/3 cup tahini
1/2 cup maple syrup
1 cup almond milk
2 cups gluten-free self raisin flour
Heaping teaspoon cinnamon
1/2 teaspoon salt
(Cook time 25min)
– place 2 of the bananas, the tahini, maple syrup and almond milk in your blender and blend on high until smooth.
-pour the liquid batter into a mixing bowl and add the flour, cinnamon and salt. Whisk until the batter is completely combine.
-line a medium loaf tin with grease proof paper and pour in the batter.
-slice the third banana into coins and place on top of the batter, drizzle the top with a little more syrup and place in the oven for 25mins.
-Once golden remove the brownie from the oven and allow to cool before slicing and serving.