Our Peanut Butter Brownies are Low FODMAP and Gluten free! They are a guaranteed win for all occasions!
They’re pretty rich so try cutting them into smaller squares to share around as finger food at a party. If you’re feeling particularly naughty try mixing them in with some ice cream!
Serves 10 or more
150 grams coconut oil
200 grams coconut sugar
75 grams cocoa powder
150 grams sieved spelt organic flour
1 tsp bicarbonate of soda
1 tsp Vanilla essence
150 grams milk chocolate cut into chunks
5 heaped teaspoons peanut butter
Heat the oven to 180 degrees and line a baking tin with grease proof paper.
Melt the coconut oil in a pan and add the sugar. Stir together until well melted and combined.
Sift the cocoa powder, flour, bicarbonate and salt into the pan too and stir well- the mixture will be pretty thick at this point. Break in the eggs and add the vanilla essence and stir again.
Now the mixture should be slightly cooler so add the chocolate. If you add it too soon it will just melt away and you won’t end up with tasty chunks- try keeping the chocolate in the fridge before adding to the mixture.
Scoop the mixture into a baking tray and then dollop your peanut butter across the top. Using a spoon swirl the peanut butter through the mixture so it’s evenly distributed but still in large deposits.
Bake for 25-30 minutes. It should still wobble a bit in the middle when you take it out. Leave to cool fully before cutting up!
*This recipe has been assessed by Joanna Baker at Everyday Nutrition as being suitable for a Low FODMAP Diet at one serve.
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