Easter Egg Blondies
Low FODMAP serve
What you'll need
240g milk chocolate Easter eggs
½ cup almond butter
½ cup coconut oil
¼ cup rice malt syrup
¼ cup almond milk
1 ½ cups Lo-Fo Pantry All Purpose/ Plain Flour
¼ cup coconut sugar
1 pinch salt
1 teaspoon vanilla essence
1 teaspoon baking powder
½ teaspoon apple cider vinegar
Preheat the oven to 160oC, fan forced.
Grease and line a standard square baking tin.
Roughly chop the Easter eggs into chunks and set them aside for later.
In a large mixing bowl, combine the almond butter, coconut oil, rice malt syrup and almond milk until it forms a smooth mixture.
Gradually sift in the Lo-Fo Pantry plain flour and coconut sugar, stirring after each addition.
Add salt, vanilla essence, egg, baking powder and apple cider vinegar and stir to combine.
Add the Easter eggs and fold through the mixture until they are evenly distributed.
Pour the mixture into the greased tin and bake in the oven for 15 minutes or until golden brown and an inserted skewer comes out clean.