Sweet & Salty Tahini Blondies

Hi everyone,

Well I am back from an amazing trip to the Galapagos where I saw many native animals & ate all the local veggies 🙂


So what is something I did within the first 24 hrs of my return? Bake of course!

These Tahini Blondies are both sweet & salty, made from wholesome ingredients, filling & easy to make!

Sweet & Salty Tahini Blondies

  • Servings: 10 muffin sized blondies
  • Difficulty: easy
  • Print




  • 2 flax eggs (2 T ground flax + 5 T water)
  • 1/3 C coconut oil, melted
  • 1/4  C raw local  honey or pure maple syrup
  • 1/2 C unsweetened applesauce
  • 1/2 C drippy tahini
  • 1/2 T vanilla extract
  • 1 1/2 C sprouted whole wheat or chickpea flour
  • 1/4 tsp baking soda
  • 1/2 tsp pink himalayan salt
  • Small handful non-dairy chocolate chips
  • Handful of pretzels, slightly crushed


  1. Preheat oven to 350F & spray 10 muffins tins with non-stick cooking spray.
  2. Prepare flax eggs by combining the flax meal with the water in a small bowl. Let set for 5 minutes.
  3. Add your wet ingredients to a medium sized bowl & whisk.
  4. Add your dry ingredients to a large mixing bowl & whisk.
  5. Pour wet into dry, including your flax egg, & mix until combined.
  6. Fold in your choc chips & crushed pretzels.
  7. Distribute batter among your muffin tins.
  8. Bake 20-23 min, or until slightly golden around the edges.
  9. Best when fresh, but will keep for  about 3 days covered & stored at room temp. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Vacation is awesome and it’s nice to be able to come home to my kitchen & dog  🙂


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