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Preparation Time : 5
Cook Time : 30
Total Time : 35
For Tahini; 1 cup sesame seeds
1/4 cup oil
1/8 teaspoon salt
For brownies; 1 cup instant oats ppwder
1/4 cup Sihi raw cocoa powder
1 teaspoon baking powder
1/4 cup coconut oil
1/2 cup brown sugar
150 grams 56% Sihi dark couverture chocolate
1/4 cup tahini
1/4 teaspoon of baking soda
For preparing tahini roast sesame seeds over low flame till they turn slightly golden, stir constantly
Cool and add to a mixer jar and grind until coarse.
Add oil and salt and grind till smooth paste form. You can add more oil if required. Store in airtight container. Home made is ready to pair with pita bread, make brownies etc..
Powder some instant oats to get 1 cup flour
add cocoa powder and baking powder to the mixer and blend well for fine powder and to well incorporate the mixture
This is how my dry mixture looked
Chop the chocolates
Add in a clean bowl and keep for melting in a double boiler also add coconut oil.
In the bowl with melted chocolate add tahini sauce prepared earlier and bring together by mixing well
Add the dry mixture at this step and mix only until combined.
In the same mixer, we used to gain dry mixture, add rough chopped bananas and baking soda and pulse for 1/2 minute.
Add the banana mixture into the batter and mix.
Pour in a lined baking pan and bake for 25-30 minutes. This brownie forms up once cooled. when hot it will be very delicate. oven temperature @180 degree C.
Line your pan with a baking paper with an overhang for easy pull out.
Cool completely on wire rack before trying to take the brownies out of the pan. cool in refridgerator if preferred.
Slice and serve
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