I am constantly asked to bring my brownies to parties, gatherings and celebrations. I am known, even notorious, as the best brownie maker in my groups of friends. It’s a badge I’ll wear with pride. Which is all well and good when you can eat flour, large amount of milk and white chocolate, brown sugar, milk and butter.
My mouth waters just thinking about that. But at the same time, my stomach whimpers.
So on one lazy Saturday I decided to embark on a journey to create a no bake (because I was feeling lazy), low FODMAP brownie recipe that was as to-die-for that my old recipe is.
First of, and most importantly, I still wanted the brownies to be decadent, rich and chewy. So I turned to my usual staples of low FODMAP baking: almond butter, oats, mixed nuts (in acceptable amounts) and cacao.
The next step was finding sources of sweetness without compromising too much on health. This week I decided to experiment with coconut sugar, which I’ll be exploring more in a future post. And, as always, my trusty rice malt syrup.
It’s vital to remember that when making the brownies, keep in mind that some chunks are okay: when you are blending your nuts and oats together you don’t need the resulting mixture to be super-fine.
Once you add in the wet ingredients, the mixture becomes a gorgeous, thick, sticky bowl of deliciousness. These brownies are naturally going to be a bit more bitter than high FODMAP ones, as they contain a lot more sugar as well as sweeter chocolate, but I still think these are sweet enough. My friends and family agree.
The thing I love most about this recipe is that it is no bake. You just press it into a lined baking tray and pop it in the freezer for a couple of hours and then you are good to go. Minimal fuss, minimal clean up, all the brownies.
Yum. Knowing that I can take these to parties and events and enjoy one of my favourite desserts without the pain or bloating is such an incredible feeling.
Please let me know if you try out these recipes! I would love to hear your thoughts.
No Bake Brownies
- 10 hazelnuts
- 10 walnuts
- 20 macadamias
- 1/2 cup oats
- 1/2 cup cacao
- 2 tbsp coconut sugar
- 1/3 cup rice malt syrup
- 1/2 cup almond butter
- 3 tbsp almond milk
- 1/2 block 70% Lindt chocolate
- 2 tbsp cacao nibs
Blend together nuts and oats in order to form a meal/flour-like consistency.
Stir in the cacao and coconut sugar.
Combine the rice malt syrup and almond butter in a separate bowl. In the microwave, heat the mixture until it is runny enough to incorporate with the dry ingredients.
Add the rice malt syrup and almond butter to the dry ingredients. Add almond milk as required until the mixture is sticky but pliable.
Roughly chop the chocolate and stir it through the mixture.
Press the mixture into a square baking tin lined with grease proof paper and sprinkle on the cacao nibs.
Place the brownies in the freezer for 2 hours and then store in the fridge.