Easter Egg Blondies

Preparation

10 mins

Cooking

15 mins

Makes

12

Low FODMAP serve

1

Image

What you'll need

chocolate chips

240g milk chocolate Easter eggs

almond butter

½ cup almond butter

coconut oil

½ cup coconut oil

high fructose corn syrup

¼ cup rice malt syrup

almond milk

¼ cup almond milk

Lo-Fo Pantry All Purpose/ Plain Flour

1 ½ cups Lo-Fo Pantry All Purpose/ Plain Flour

demerara sugar

¼ cup coconut sugar

salt

1 pinch salt

vanilla essence

1 teaspoon vanilla essence

eggs

1 egg

baking soda

1 teaspoon baking powder

apple cider vinegar

½ teaspoon apple cider vinegar


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Preheat the oven to 160oC, fan forced.

Step 2

Grease and line a standard square baking tin.

Step 3

Roughly chop the Easter eggs into chunks and set them aside for later.

Step 4

In a large mixing bowl, combine the almond butter, coconut oil, rice malt syrup and almond milk until it forms a smooth mixture.

Step 5

Gradually sift in the Lo-Fo Pantry plain flour and coconut sugar, stirring after each addition.

Step 6

Add salt, vanilla essence, egg, baking powder and apple cider vinegar and stir to combine.

Step 7

Add the Easter eggs and fold through the mixture until they are evenly distributed.

Step 8

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.

Recipe developed by Lindsay Fordham @thatlofolife

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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