½ cup tahini
⅓ cup olive oil
2 tablespoons maple syrup
2 eggs
½ cup wholemeal flour
½ cup almond flour
1 teaspoons baking powder
12 x strawberries
1 tablespoon maple syrup – extra
Preheat oven to 180° Celcius. Grease a 20cm x 30cm pan and line with baking paper. Combine tahini, olive oil, maple syrup and eggs in a large bowl. Whisk until well combined. Add flours and baking paper and mix to combine. Pour the mixture into the prepared pan and smooth the surface. Half the strawberries and press lightly into the surface of the base.
Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Brush the strawberries with the extra maple syrup. Cut into pieces and serve warm or at room temperature.
