Nutty tahini pairs perfectly with vegan vanilla bean ice cream in this warm and gooey skillet blondie.
Prep Time: 20 minutes
Cook Time: 35 minutes
Serving Size: 4-6 servings
3/4 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup melted vegan butter
3/4 cup packed brown sugar
¼ cup tahini
2 tablespoons Forager Project Cashewmilk
1 tablespoon ground flax seeds
1/2 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon flaky sea salt
1 pint dairy-free salted caramel ice cream
Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, make a "flax egg" by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of warm water. Let the mixture rest for 5 minutes.
In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
In a 5-inch cast iron skillet, melt the Forager Project Butter over low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute.
Pour the butter mixture into the flour mixture and add the tahini, Forager Project Cashewmilk, flax egg, and vanilla. Carefully mix with a wooden spoon or rubber spatula until just combined.
Transfer the dough back into the buttery cast iron skillet and press it evenly into the pan. Sprinkle with flaky salt and bake for 30-35 minutes or until the blondie is golden brown on top and the center is set.
Remove the skillet from the oven and let cool for 15-minutes before topping with dairy-free salted caramel ice cream. Then, slice into wedges or eat it straight out of the skillet.