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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 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 6

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

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 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