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RASPBERRY AND WALNUT BROWNIES

Ingredients

3 eggs

200g spelt flour

75g cocoa powder

4 tablespoons of coconut sugar

4 tablespoons of maple syrup

3 tablespoons of tahini

50g chopped walnuts

1 small punnet of raspberries

125g butter

Method

Preheat oven at 180 and line a square baking tin.

Melt butter in a saucepan. 

Beat eggs in a large bowl and then add all other ingredients and mix well. 

Pour into tin and bake for 20 minutes. 

Allow to cool before serving.