Happy Shavuot to those who are celebrating!
Shavuot Sample Menu
Almond Flour Tahini Brownies
#brownies #glutenfree
Brownies with a Middle Eastern touch? Yes, please!
I have made Almond Flour Brownies for quite a few years now. They are fabulous, no doubt about it. However, the complex flavors of dark chocolate and sesame marry to create a brownie that is moist, rich and sophisticated! I love it. Tahini and almond flour are nutty and slightly savory. Drizzle some extra chocolate and sesame seeds to capture an earthy goodness in every bite! This gluten free dessert can easily be made dairy free as well. I'm serving these brownies for company, although I have to admit I sneaked a few bites! So very good!
Bring all the hostages home.
Foodie Lit
A main setting in The Color of Cold and Ice is an eccentric Coffee Shop that is a place of healing as well as delicious food. The strong characters and compelling plot are presented with an imaginative writing style that is influenced by author Jerri Shlenker’s background in art. Many of the characters change course in their lives because of a dream or a compelling intuition about what path is the best one to take, despite difficulties or obstacles. This is not the first book of Jerri’s that I have read—she is a writer whose books are wonderful to read and I am a fan! This would be a terrific book club choice.
Almond Flour Tahini Brownies
Yield 3 dozen brownies, medium; 4 dozen small
8 ounces semi-sweet dark chocolate
3/4 cup tahini
4 tablespoons butter
1/2 cup brown sugar, light or dark
1/2 cup white granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1 1/4 cups almond flour
1/2 cup chocolate chips or chopped semi-sweet dark chocolate
Topping:
1 cup chocolate chips
2 tablespoons olive oil
2 teaspoons sesame seeds
1. Preheat the oven to 350°F. Lightly grease a baking sheet or line it with parchment.
2. Melt chocolate, tahini and butter in a double boiler or in microwave. Stir to combine.
3. Combine sugars, baking soda and salt. Mix until smooth.
4. Mix sugars together. Add eggs and almond flour and stir to combine.
5. Add chocolate mixture. Scrape the bottom and sides of bowl, then mix for 1 minute at medium speed with a mixer or vigorously by hand.
6. Stir in the chocolate chips.
7. Spray 9” x 9” oven proof cookie sheet with oil spray. Pour dough into prepared cookie sheet, patting to
make it even.
8. Bake for 30 minutes, until a toothpick is slightly moist when removing it.
9. Remove from the oven and cool.
10. Topping: Add chocolate chips and oil to a double boiler and cook over medium heat. Stir until chocolate
has melted and oil is combined. Remove from heat.
11. Drizzle over the brownies, sprinkle the sesame seeds over the chocolate. Let cool before cutting.
12. Easily doubles and freezes.
Expandthetable Suggestions
1. Cut the sugar: Substitute Stevia or other sugar substitute brand for brown and white sugars, following
substitution measurements on packaging.
2. Make it dairy free: Use non-dairy margarine in place of butter. Use non-dairy chocolate in brownies and
in topping.
3. Make it for Passover: Buy products that are kosher for Passover. If you cannot find
Almond Flour, grind your own almonds to a flour consistency in a food processor.
