Nutty tahini pairs perfectly with vegan vanilla bean ice cream in this warm and gooey skillet blondie.
Ingredients
Prep
- 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.
