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RECIPE: TAHINI CHOCOLATE CHIP BLONDIES WITH MARPHYL SEA SALT
Michelle Garland
Michelle Garland is a Certified Holistic Nutritionist, a Registered Sign Language Interpreter and Wellness Enthusiast! She is the founder of Plentyfullme Nutrition and Lifestyle Consulting, where she brings individuals’ health back into balance by working with them one-on-one to implement realistic and straightforward modifications to their dietary choices, lifestyle habits and emotional well-being. Michelle gives talks in the community and teaches cooking classes in both spoken English and American Sign Language. When she’s not working with clients or facilitating workshops, you can find her creating recipes in her kitchen, taking photos of food, going on forest walks with her dog, or spending quality time with her fiance, family, and friends.
Tahini Chocolate Chip Blondies with MARPHYL Sea Salt
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1 1/2 cup almond flour
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3/4 cup coconut sugar
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2 tsp baking powder
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Pinch of MARPHYL White Sea Salt
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3/4 cup tahini (the runny kind)
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2 flax eggs (2 tbsp. ground flax seed + 5 tbsp. water)
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1 tsp vanilla
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1/4 cup chocolate chips
Preheat oven to 350°F and line a 8 x 8 pan with parchment paper. Set aside.
With a hand mixer, mix the almond flour, coconut sugar, baking powder and sea salt in a bowl.
In a separate bowl, mix the flax eggs, tahini and vanilla.
Add the dry ingredients to the wet ingredients and mix until combined.
Stir in the chocolate chips and then transfer the batter to a 8 x 8 baking pan lined with parchment paper and press down evenly.
Bake for 30 minutes. They will look puffed and underbaked but will continue to cook as they cool. Allow cookie to cool for 10 minutes before transferring to a cooling rack.
Sprinkle with MARPHYL Sea Salt.
For more delicious recipes follow Michelle @plentyfullme .
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Arantza and Benjamin, founders of MARPHYL Marine Phytoplankton