RASPBERRY AND WALNUT BROWNIES

Ingredients

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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

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Method

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Preheat oven at 180 and line a square baking tin.

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Melt butter in a saucepan. 

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

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Pour into tin and bake for 20 minutes. 

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Allow to cool before serving.