Low FODMAP Vegan Walnut Brownies with Roasted Pecans and Sea Salt
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Learn more →Ingredients
16 servings
For the roasted pecans
- ½ cup raw pecans, roughly chopped
- ½ tsp neutral oil (such as canola or sunflower)
- ⅛ tsp fine salt
For the brownies
- 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
- ½ cup vegan butter
- 1 cup vegan chocolate chips
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ¼ cup unsweetened cocoa powder
- ½ tsp fine salt
- ½ cup walnuts, roughly chopped
For topping
- ½ tsp flaky sea salt
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.
- 2
Toss the chopped pecans with the neutral oil and 1/8 tsp fine salt on a small baking sheet. Spread in a single layer and roast for 7–9 minutes, until fragrant and lightly golden — watch closely in the last 2 minutes, as they can brown quickly. Remove from the oven and set aside to cool.
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