Gluten free : Dairy Free : Vegetarian

Serves 15-16

1/2 cup tahini
1/3 cup olive oil or macadamia nut oil
1/2 cup coconut sugar
1 large egg
1 tablespoon vanilla extract
1 cup almond meal
1 teaspoon bicarb soda
pinch sea salt
2/3 cup (75g) blueberries, plus extra for decorating

Preheat oven to 170°C. Line a 16x26cm baking tin with greaseproof paper. In a bowl, whisk together the tahini, olive or macadamia oil, coconut sugar, egg, and vanilla until smooth. Stir in the almond meal, bicarb soda, and sea salt. Spread evenly in prepared pan, pop blueberries around the blondie and bake in middle to bottom of oven for about 25 minutes, or until lightly golden. Cool completely, and then cut into 15 squares.