• 2 tbsp flaxseeds
  • 100g soft light brown sugar
  • 50g cacao powder
  • 75g ground almonds
  • ½ tsp gluten free baking powder
  • 60ml maple syrup
  • 100ml vegetable oil
  • 100ml unsweetened almond milk
  • 100g tahini


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 20cm square tin with greaseproof paper. 

  2. 2

    Place the flaxseeds in a small food processor and blitz until very fine and powdery. Mix with 5 tbsp cold water and set aside for 5 minutes.

  3. 3

    In a large mixing bowl, combine the brown sugar, cacao, ground almonds and baking powder. Mix together the maple syrup, oil and almond milk in a jug with 50g tahini. Gradually add the wet ingredients to the dry ones until it forms a smooth mixture, then stir through the flaxseed mixture. 

  4. 4

    Transfer this to the lined baking tin. Drizzle over the remaining tahini paste. Bake for 40-50 minutes, until a skewer comes out mostly clean when inserted. Leave to cool for around 10 minutes, then remove from the pan and leave to cool slightly before serving. 

Nutritional Details

Each serving provides
  • Energy 984kj 235kcal 12%
  • Fat 17.3g 25%
  • Saturates 2.3g 12%
  • Sugars 11.7g 13%
  • Salt 0.09g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2139kj/511kcal

Each serving provides

13.4g carbohydrate 2.6g fibre 5.3g protein

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