Serves: 12
Prep: 15 minutes Cook: 20-25 minutesBalance is essential when it comes to your diet, following a low FODMAP diet should not limit your ability to enjoy a sweet treat every so often. These brownies are perfect for an afternoon treat with a cup of tea or a delish dessert after dinner. They are simple enough to whip up and serve at any occasion. Serve these delectable brownies with a dollop of cream & some fresh strawberries.
| ingredients |
|---|
|
½ cup gluten-free flour |
|
½ cup rolled oats |
|
½ tsp xanthan gum |
|
¼ tsp baking powder |
|
⅓ cup cocoa powder |
|
⅔ cup caster sugar |
|
2 eggs, lightly beaten |
|
Butter, melted |
|
¼ cup plain greek yoghurt (lactose-free if required) |
|
1 tsp vanilla essence |
|
¼ cup dark chocolate chips |
Preheat oven to 180°C/350°C. Line a slice/brownie tin (20 x 30cm) with baking paper.
Add rolled oats to a food processor and blitz into a fine flour. Add to a large mixing bowl.
Sift flour, baking powder and cocoa powder into the mixing bowl with oats. Stir in sugar and xanthan gum.
Make a well in the centre of the flour mixture. Add eggs, vanilla essence, melted butter and yoghurt. Stir until just combined.
Using a spatula, gently fold in chocolate chips, taking care not to overmix the batter. Add a dash or two of milk if batter seems too thick to pour into tin.
Pour mixture into prepared slice tin and bake for 20-25 minutes, or until a skewer inserted into the middle comes out with a few crumbs clinging.
Allow brownies to cool completely before removing from tin and slicing. Serve dusted with icing sugar or extra cocoa powder if desired.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 738 Kj / 176 cal |
| Protein | 2.90g |
| Carbohydrates | 22.60g |
| Sugar | 14.90g |
| Total Fat | 8.00g |
| Saturated Fat | 4.80g |
| Fibre | 1.20g |
Balance is essential when it comes to your diet, following a low FODMAP diet should not limit your ability to enjoy a sweet treat every so often. These brownies are perfect for an afternoon treat with a cup of tea or a delish dessert after dinner. They are simple enough to whip up and serve at any occasion. Serve these delectable brownies with a dollop of cream & some fresh strawberries.
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| ½ cup gluten-free flour | 64 g | 2.30 oz |
| ½ cup rolled oats | 60 g | 2.10 oz |
| ½ tsp xanthan gum | 2 g | 0.07 oz |
| ¼ tsp baking powder | 1.50 g | 0.05 oz |
| ⅓ cup cocoa powder | 35 g | 1.20 oz |
| ⅔ cup caster sugar | 135 g | 4.80 oz |
| 2 eggs, lightly beaten | 117 g | 4.10 oz |
| Butter, melted | 75 g | 2.70 oz |
| ¼ cup plain greek yoghurt (lactose-free if required) | 67 g | 2.40 oz |
| 1 tsp vanilla essence | 5 g | 0.20 oz |
| ¼ cup dark chocolate chips | 45 g | 1.60 oz |
Preheat oven to 180°C/350°C. Line a slice/brownie tin (20 x 30cm) with baking paper.
Add rolled oats to a food processor and blitz into a fine flour. Add to a large mixing bowl.
Sift flour, baking powder and cocoa powder into the mixing bowl with oats. Stir in sugar and xanthan gum.
Make a well in the centre of the flour mixture. Add eggs, vanilla essence, melted butter and yoghurt. Stir until just combined.
Using a spatula, gently fold in chocolate chips, taking care not to overmix the batter. Add a dash or two of milk if batter seems too thick to pour into tin.
Pour mixture into prepared slice tin and bake for 20-25 minutes, or until a skewer inserted into the middle comes out with a few crumbs clinging.
Allow brownies to cool completely before removing from tin and slicing. Serve dusted with icing sugar or extra cocoa powder if desired.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 738 Kj / 176 cal |
| Protein | 2.90g |
| Carbohydrates | 22.60g |
| Sugar | 14.90g |
| Total Fat | 8.00g |
| Saturated Fat | 4.80g |
| Fibre | 1.20g |
FODMAP Assistant
