With Coconut Cream

Low FODMAP, fructose friendly, gluten free, lactose free




CAROB BROWNIES 1/2 coconut oil 1/2 cup full fat coconut cream 1/4 cup rice malt syrup 1/2 cup gluten free flour 1/2 cup toasted carob powder 1/2 cup almond meal 1/4 cup dedicated coconut 1/4 tsp salt 1/4 cup currants 2 eggs 1/2 tsp pure vanilla extract COCONUT CREAM 1/2 cup full fat coconut cream (concentrated cream at top of can) 1 tbsp rice malt syrup

Preheat oven to 180°C and line a 9-inch square baking tray with baking paper and a coating of desiccated coconut. Gently melt coconut oil, coconut cream and rice malt syrup in a bowl over simmering water. Remove from heat and set aside for a minute to cool. In a separate bowl, combine dry ingredients together along with the currants. Whisk the eggs and vanilla into the wet mixture, then add to the dry ingredients, mixing until just combined. Pour batter into tray and bake for 15-20 minutes. Allow to cool completely before slicing. Serve with Coconut Cream, made by simply mixing coconut cream and rice malt syrup together in a small bowl. Enjoy!

Steph | Friendly Little Kitchen

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