Apricot Sesame Walnut Brownie

Ingredients:

4 oz dried apricots

2 cups boiling water

1 ½ cups whole wheat flour

1 ½ teaspoon baking powder

½ teaspoon fine salt

¾ cocoa powder

¾ cup olive oil

¾ cup cane or coconut sugar 

¾ cup maple syrup

¾ cup oat milk (or whole milk if not vegan) 

½ cup tahini 

1 teaspoon vanilla extract

½ cup walnut pieces

1-2 tablespoons sesame seeds 

Directions:

Pour boiling water over dried apricots and let stand for 20 minutes. 

Preheat oven to 350 degrees F.

Line a 9 x 13 pan with parchment paper or grease with oil or butter.

Whisk the flour, baking powder, cocoa powder and sea salt together in a large bowl.

In a food processor, combine olive oil, sugar, syrup, milk, tahini and vanilla. 

Strain apricots from the water and add them to the food processor. 

Blend until smooth. 

Pour the apricot mixture into the bowl with the dry ingredients. 

Mix together until just combined. 

Fold in the walnut pieces. 

Pour the batter into the prepared pan. 

Sprinkle the sesame seeds on top. 

Bake for 30-35 minutes or until a tester inserted in the center comes out clean. 

Let cool before cutting. 

Store at room temperature for 2 days or in the refrigerator for 7.