Sesame and Sea Salt Dark Chocolate Brownies

Preheat oven to 180°C (Gas Mark 4, 350°F). Line an 8 x 8 square baking dish with parchment paper.

Place oats in a blender or food processor and pulse until it becomes a coarse meal, a few bigger pieces are ok, as it adds good texture.

Place oat flour, cocoa powder, baking powder, sesame seeds and salt in a medium bowl and whisk together until well combined.

In another bowl, mix ground flax seeds with water. Melt coconut oil in a small pot and add to the flax seed mix.

Whisk in maple syrup and tahini until well combined. Pour wet ingredients into dry mix and fold to gently to incorporate.

Spread batter out into prepared baking dish and even out the top. It will be pretty thick so it might need some help getting to the corners.

Sprinkle with flaky sea salt and bake in the oven for 10-15 minutes or just until set around the edges but still a little soft in the centre. The brownies should be soft but firm on top.

Remove from oven and let cool completely before slicing. The taste of these are even better the next day, they get softer and more fudge like, just screaming for a big scoop of dairy-free ice-cream.