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Low FODMAP Brownies With Salted Caramel Sauce
[Vegan, Gluten-Free]

KW By: Karlijn Wever

Author Bio

Hi! I am Karlijn. I am 25 years old, I am from the Netherlands and... Read More

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Low FODMAP Brownies With Salted Caramel Sauce

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Low FODMAP Brownies With Salted Caramel Sauce [Vegan, Gluten-Free]

278

Dairy Free

There is nothing better than a rich, fudgy brownie fresh out of the oven that practically melting in your hands as you bring it to your mouth for that first, dreamy-like bite. Oh wait – yes there is. This recipe gives you the fudgy brownies you've been fantasizing about with... Read More

Ingredients You Need for Low FODMAP Brownies With Salted Caramel Sauce [Vegan, Gluten-Free]

For the Brownie:

2/3 cup gluten-free flour
2/3 cup sugar
1/2 cup almond milk (or another kind of non-dairy milk, such as rice milk)
1/4 cup sunflower oil
5.7 ounces vegan dark chocolate
2 tablespoons cacao powder
1 teaspoon vanilla extract
1 pinch of salt

For the Caramel Sauce:

1 13.66-ounce can full-fat coconut milk
1/2 cup maple syrup
1 tablespoon coconut oil
2 teaspoons vanilla extract
Coarse sea salt

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How to Prepare Low FODMAP Brownies With Salted Caramel Sauce [Vegan, Gluten-Free]

Pre-heat the oven to 350°F.
Line a square or rectangular brownie tin with baking parchment.
Mix the sugar, oil, almond milk, and vanilla extract together in a bowl.
Melt the chocolate at a very low heat.
Add the chocolate, gluten-free flour, cacao powder, and the salt to the sugar mixture and stir until you have a smooth batter.
Poor the batter into the tin. Bake the brownies for about 25 minutes. If you prefer them slightly more dry, you can try baking them for 5 more minutes.
Remove the brownies from the oven and leave them to cool.
In the meantime, you can make the caramel sauce. Mix the coconut milk with the maple syrup and a pinch of salt.
Put this into a pan and bring it to a boil.
Lower the heat and leave the caramel sauce to simmer for 40 minutes, while stirring every now and then.
Add the coconut oil after 40 minutes and it leave it to simmer for another 5 minutes until the caramel gets a beautiful caramel color. Stir it regularly.
Remove the caramel sauce from the heat, add the vanilla extract, and stir in the coarse sea salt. Add salt little by little and taste in between to see if the salted caramel sauce is salty enough.
Pour the caramel sauce into a bowl and leave it to cool for 5 minutes.
Stir this well after five minutes until you have a glossy sauce.
Pour the caramel sauce on top of the brownies.

Notes

You can store the brownies in the fridge before serving. If you have any left-over caramel sauce, it is best to reheat it in a pan for a few minutes before using it again.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.