- 3/4 cup butter, plus more for greasing the pan (*or use Tin Star Foods Brown Butter Ghee) ((12 tablespoons))
- 3/4 cup tahini (I like the Mid-East brand )
- 1 1/4 cup brown coconut sugar (also called blonde)
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups 175 grams cassava flour
- 1 teaspoon sea salt
- 1/4 teaspoon baking soda
- flaked salt (for sprinkling)
- Preheat the oven to 350ºF and line and butter an 8×8 baking dish with parchment paper (see below)
- To brown the butter: (*If using brown butter ghee, skip this step) In a small, light colored sauce pan or skillet, melt the butter over medium heat. Swirl the pan occasionally and continue to cook until the water cooks off (it will sizzle and sputter a bit). Continue cooking until you see dark brown flecks, and it starts to smell nutty and rich. Butter goes from nutty and delicious to burnt very quickly, so keep an eye on it. Pour the butter into a large mixing bowl and allow to cool for 5-10 minutes; you want the butter cool enough so it doesn’t cook the eggs you’ll be adding.
- Once the butter is cooled off a bit, add in the tahini, coconut sugar, eggs and vanilla extract and whisk to combine.
- Stir in the cassava flour, salt, and baking soda.
- Spread the mixture into the prepared pan and sprinkle with flaked salt. Bake for 22-25 minutes, or until mostly set.
- Allow to cool completely before removing from the pan and cutting.