Gluten-Free Brownie
Instructions:
In a mixing bowl, combine the gluten-free flour, cocoa powder, tahini, and honey using a spatula until well blended. Transfer the mixture to a dish lined with Parex Natura Unbleached Baking Paper and spread it evenly and smoothly. Decorate the top with strawberries, almonds, and melted gluten-free milk chocolate. Chill in the refrigerator for half an hour before serving.
Ingredients:
- 12 tablespoons gluten-free flour
- 6 tablespoons cocoa powder
- 8 tablespoons tahini
- 4 tablespoons honey
- For the topping:
- 4 strawberries
- 5–6 almonds
- 50 g gluten-free milk chocolate
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