Healthy Tahini Brownies and Chia Seeds as an Egg Replacer

Brownies that are vegan, gluten-free and so yummy no one will ever guess they are healthy.
I’ve been making these brownies on a weekly basis for the past few months. I usually get bored making the same recipe again and again, but whenever I make them they finish so quickly, I haven’t had the chance to get bored!
Recently I’ve been making a large batch of chia eggs for all my baking needs during the week.

Here’s how you use chia eggs as an egg replacer in your baking:

  • 5 tablespoons (55g) chia seeds, preferably white if you have them
  • 200ml water
Ana Arwa | Online Food Recipes Kuwait 7 Healthy Tahini Brownies and Chia Seeds as an Egg Replacer Dessert Recipes Recipes
Place the chia seeds in a blender and blitz until it turns into a powder. Add the water and blend until you get a thick paste. Transfer to a jar, seal and store in the fridge for up to a week. Use 1 1/2 tablespoons to replace 1 egg. In the recipe below I used enough to replace 3 eggs. So if you like you can use eggs in the recipe. If you don’t have chia seeds, you can use flax seeds instead.
I’ve been loving tahini so much lately. It’s such a versatile ingredient to use in both sweet and savory dishes. There was a time when tahini was only there for making hummus or dipping some dates into. Not anymore! And that rose tahini caramel really takes those brownies over the top. Here’s how to make it, but if you want something fast just use the recipe detailed below.
Ana Arwa | Online Food Recipes Kuwait 11 Healthy Tahini Brownies and Chia Seeds as an Egg Replacer Dessert Recipes Recipes

To make the rose tahini caramel…

  • 80g pitted dates, chopped
  • 1/4 cup dairy-free milk
  • 1/2 tablespoon coconut oil
  • 1 tablespoon date molasses
  • 1 tablespoon tahini
  • Pinch of salt
  • 1 teaspoon rose water (optional)
Place all the ingredients, except for the rose water, in a small saucepan and heat on low for about 7 mins, until the dates have completely broken down, stirring frequently. Transfer to the small blender or food processor, add the rose water if using, and blend until smooth. If it’s too thick add a tablespoon of two of warm water to reach the desired consistency. Drizzle on the brownies, or use as a frosting for cakes and cupcakes. Also great as a dip for apples! Leftovers can be stored in the fridge for up to 1 week.
Ana Arwa | Online Food Recipes Kuwait 10 Healthy Tahini Brownies and Chia Seeds as an Egg Replacer Dessert Recipes Recipes
For the flour, I decided to go with chickpea flour for a change. It’s even better if you can toast it to add more flavor. I didn’t have any chickpea flour at home, so I roasted some dry chickpeas in the oven for about 10 minutes, and then after they cooled down and ground them into a flour. Almond flour or oat flour will probably work just as well, and both would taste better with being toasted in a dry frying pan until slightly golden.
I added the arrowroot starch just to lighten up the brownies. Cornstarch is a good alternative, but can also be left out if you don’t have it available.
Ana Arwa | Online Food Recipes Kuwait 9 Healthy Tahini Brownies and Chia Seeds as an Egg Replacer Dessert Recipes Recipes
Okay, time to make some healthy brownies! Let me know if you try them.

Healthy Tahini Brownies and Chia Seeds as an Egg Replacer

Cook Time: 20
Prep Time : 10
Total Time : 30
Servings : 16
Healthy tahini brownies that are vegan and gluten-free using chia seeds as the egg replacer and chickpeas to make the flour.

Ingredients

  • 250g 70% dark chocolate, chopped
  • 1/4 cup (60ml) coconut oil
  • 1/2 cup (120ml) tahini
  • 1/2 cup (70g) coconut sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 5 tablespoons (85g) chia egg (see intro)
  • 3/4 cup (78g) chickpea flour, toasted (see intro)
  • 2 tablespoons unsweetened cacao powder
  • 1 tablespoon arrowroot or cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Quick Tahini Caramel:
  • 1/4 cup tahini
  • 2 tablespoons date molasses
  • 1/8 teaspoon salt
Ana Arwa | Online Food Recipes Kuwait 11-3 Healthy Tahini Brownies and Chia Seeds as an Egg Replacer Dessert Recipes Recipes

Instructions

  • 1. Pre-heat the oven to 350F or 160C. Prepare a square 20cm pan with parchment paper and place it on a baking sheet. Set aside.
  • 2. Melt the chocolate with the coconut oil in a double-boiler or the microwave. Once the chocolate is melted, add the tahini, coconut sugar, maple syrup, and vanilla. Mix to incorporate. Add the chia egg and mix well.
  • 3. In a medium bowl. Sift together the chickpea flour, the cacao powder, arrowroot if using, the baking soda and salt. Add the liquid mixture to the ingredients and mix just until no flour remains.
  • 4. Transfer the thick batter to the prepared pan, and spread evenly. Bake for about 15-17 minutes, just until the top looks dry and set.
  • 5. While the brownies are cooling, mix the caramel ingredients together.
  • 6. Once the brownies are cool, slice into 16 squares, and serve drizzled with the tahini caramel.

Notes

Store leftovers in an air-tight container in the fridge for up to 5 days.

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