Low FODMAP Paleo Tahini Brownies

Total time1 hr 10 min

Prep time15 min

Cook time25 min

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Ingredients

16 servings

For the brownies

½ cup coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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4 oz dairy free chocolate, roughly chopped
½ cup maple syrup
2 large eggs
1 tsp vanilla extract
1 cup almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
3 tbsp unsweetened cocoa powder
¼ tsp baking soda
¼ tsp salt

For the tahini swirl

¼ cup tahini
1 tbsp maple syrup

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2
Combine the coconut oil and chopped chocolate in a medium saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.

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