Tahini and Jelly Brownie Sundae (dairy-free, gluten-free, sugar-free, egg-free, nut-free, vegan)

cookingwithoutallergens Uncategorized October 13, 2018 1 Minute

Some of you who follow my blog might remember the fudge brownies a few weeks ago that I overcooked. I froze them for future use and today got one out and since I didn’t have any hemp cream to make a hemp cream sundae, asked myself what else I could put on it to make it moister and decadent. I always have tahini on hand (its my peanut butter since I’m allergic to nuts) and I have a pint of my strawberry jam in the frig so I decided to heat up the brownie (15 seconds in the microwave or 5 minutes in a toaster oven) and then top it with a dollop of the tahini (which melted slightly from the heat of the brownie) and then a dollop of the strawberry jam. Delicious! Very satisfying because it was fudgy rich, moist, and the jam added more sweetness and just the perfect amount of gooey with the tahini.

Tagged
Desserts

Published by cookingwithoutallergens

I was born and raised in central New Hampshire but have also lived in Boston; Tempe, Arizona; Pittsfield, Massachusetts; and Derry, New Hampshire before moving to Edina, Minnesota in 2019 after my husband died. I'm a retired archivist, worked for the Arizona State Archives and the National Archives and Records Administration. Began cooking at age 4, learned to read reading a cookbook. As a teenager, I often cooked family meals as my mother was busy correcting papers or doing class preparations for the next day. Began developing food allergies at menopause and the number has grown over the last several decades. View all posts by cookingwithoutallergens

Published October 13, 2018