Prep Time
5 minutes
Cook Time
30 minutes
Kameryn Tanita is all for trying new things, even though she didn't use to be this way. If you've read her about me you know she was THE pickiest eater growing up. But, times have changed and she's much more open-minded - hence the desire to experiment with tahini and cacao powder. They might seem like an unlikely pair, but the flavors exceeded her expectations and satisfied her sweet and salty cravings. This loaf is vegan, gluten-free, refined sugar-free and paleo. It crumbles in your mouth and is best served with a glass of nut milk and some berries!
Ingredients
- 1 cup of almond flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder
- 1 tsp cinnamon
- 1/4 tsp Himalayan sea salt
- 1/2 tsp baking powder
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil, cooled
- 1/4 cup unsweetened almond milk
- 1/3 cup SoCo tahini
Directions
Pre-heat oven to 375 degrees
Line a 9x5 inch loaf pan with parchment paper
In a large mixing bowl, add almond and coconut flour, cacao powder, baking powder, sea salt and cinnamon
In a separate bowl, whisk together maple syrup, tahini, coconut oil, almond milk
Add the wet ingredients into the dry ingredients and whisk until smooth
Transfer into the loaf pan and sprinkle with additional Himalayan sea salt
Bake for 30 minutes
Serve with a glass of almond milk and fresh raspberries.
Enjoy!
Recipe Note
For more delicious recipes by Kameryn Tanita, check the website here.
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