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Squidgy Sesame Protein Brownies

As much as I love coconut flour and am fiercely loyal to the regular inhabitants of my life, dietary or otherwise, sometimes, out of nowhere comes an itch to venture off-piste just for a brief adventure!

Squidgy Sesame Protein Brownies

Enter Sesame Flour - milled from cold-pressed raw sesame seeds, low in carbohydrates and boasting a whopping 46% protein! Yes, I know, it's plant protein which is less bio-available versus animal protein yada yada but we're talking about baking brownies here so probably not the best time to debate nutritional nuances of protein source!

Aside from the fact I suspect I don't rotate my foods enough despite best efforts, when I came across this sesame flour I was too curious not to give it a go. I couldn't find any recipes so figured some experimentation was in order. Especially as a new jar of Black Sesame Tahini arrived which was screaming for a partnership.

Warning: it is SUPER SQUIDGY (or fudgy, if you like), very dense and incredibly indulgent! But in a good way of course.
The squidginess comes from the inclusion of avocados in particular, providing ample potassium, vitamins, antioxidants and good fats, as well as a banana to provide some natural sweetness.

The use of blackstrap molasses as a sweetener is optional but the dark sticky, slightly bitter sweetness works very well with cacao. It can be substituted for honey, maple syrup etc or even omitted altogether if preferred. The Paleo Mom talked recently at length on The Paleoview Podcast (episode on Sugar) highlighting blackstrap molasses as her preferred sweetener due to its nutrient profile. Click here for PaleoMom detailed log post on blackstrap molasses

Squidgy Sesame Protein Brownies
Grain-free, Gluten-free, Diary-free, Nut-free

Makes 18 Brownies

2 ripe avocados (approx 275g)
1 large ripe banana (approx 225g)
2 medium eggs
2 tbsp (35g) black tahini
1-2 tbsp (20-40g) blackstrap molasses (to taste)
1 1/2 cup (135g) sesame flour
5 tbsp (30g) raw cacao powder
1 tbsp carob powder
pinch of sea salt

1. Preheat oven to 175 degrees celsius (350 degrees farenheit) and line a brownie tin with baking parchment or lightly grease.
2. In a high powered blender add avocado flesh, peeled banana, eggs, tahini and molasses. Blend until smooth and set aside.
2. In a mixing bowl, combine the dry ingredients: sesame flour, cacao, carob and salt.
3. Add wet ingredients to dry and fold through to combine well.
4. Transfer mixture to prepared brownie tin and bake in preheated oven for 20-25 minutes. The brownie should be squidgy but firm and set. The top should be lovely and shiny.
5. Transfer to cooling rack to cool completely before slicing into 18 pieces (or fewer if you prefer them larger).