Low FODMAP Vegan Blondies with Espresso Swirl
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/2 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 6 tbsp water
For the blondies
- ½ cup vegan butter, melted and cooled slightly
- 1 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of 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 flour, please tap it and change its rating to Red.
- ½ tsp baking powder
- ¼ tsp fine salt
- ½ cup vegan chocolate chips
For the espresso swirl
- 1 tbsp instant espresso powder
- 1 tbsp hot water
- 1 tbsp light brown sugar
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
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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