Matcha Tahini Blondies

This recipe is a twist on my favourite tahini blondie recipe, including matcha powder and Gevity Bone Broth Body Glue which turned out absolutely delicious!

These two together are nutrient powerhouses; matcha and bone broth possess anti-inflammatory properties that can benefit the body.

Matcha’s high concentration of antioxidants, specifically EGCG (epigallocatechin gallate), has been shown to help reduce inflammation and oxidative stress.

Bone broth contains various compounds, such as amino acids and minerals, that possess anti-inflammatory effects, potentially alleviating inflammation-related conditions.

Ingredients:

• 3-4 tbsp coconut sugar

• 2 pasture-raised eggs

• 3 tbsp organic, grass-fed butter, melted

• 1 heaping teaspoon Natural Gevity Bone Broth Body Glue

• 1 cup hulled tahini

• 1 teaspoons matcha powder

• 1/4 cup milk of choice

• 1/2 cup wholemeal spelt flour

• 1 tsp baking powder

• 1/2 cup white chocolate chips

For the coating

• 1 teaspoon matcha powder

Method:

1. Preheat the oven to 160°C and line a square baking dish.

2. In an electric mixer, cream together the coconut sugar and eggs until they turn a lighter brown color.

3. Add the melted butter, tahini, milk, matcha powder, and bone broth body glue. Blend again until all the ingredients are well combined.

4. Fold in the wholemeal spelt flour, baking powder and chocolate chips until a thick, cake-like batter forms.

5. Pour the batter into the lined baking dish.

6. Place the dish into the preheated oven and bake for 20-25 minutes, or until the top of the blondies are slightly browned.

7. Remove from the oven and let it cool.

8. Enjoy!