MONASH UNIVERSITY LOW FODMAP DOUBLE CHOCOLATE BROWNIES

Ingredients: makes 12 brownies

• 1/2 cup gluten free flour*
• 1/2 cup of wheat free/uncontaminated rolled oats *(please check and decide if uncontaminated oats are suitable for your personal dietary requirements. If not, substitute for another 1/2 cup of gluten free flour)*
• ½ tsp xanthan gum**
• ¼ tsp baking powder
• ⅓ cup cocoa powder
• 2/3 cup caster sugar
• 2 eggs, lightly beaten
• 75g butter, melted
• 1/4 cup plain Greek yoghurt (lactose free if required)
• 1 tsp vanilla essence
• ¼ cup dark chocolate chips

Method:

1. Preheat oven to 180 degrees C. Line a slice/brownie tin (20 x 30cm) with baking paper

2. Add rolled oats to a food processor and blitz into a fine flour. Add to a large mixing bowl.

3. Sift flour, baking powder and cocoa powder into the mixing bowl with oats. Stir in sugar and xanthan gum.

4. Make a well in the centre of the flour mixture. Add eggs, vanilla essence, melted butter and yoghurt. Stir until just combined.

5. Using a spatula, gently fold in chocolate chips, taking care not to overmix the batter. Add a dash or two of milk if batter seems too thick to pour into tin.

6. Pour mixture into prepared slice tin and bake for 20-25 minutes, or until a skewer inserted into the middle comes out with a few crumbs clinging.

7. Allow brownies to cool completely before removing from tin and slicing. Serve dusted with icing sugar or extra cocoa powder if desired.

Tips:

• *Always check ingredients list of gluten free flour mixes for high FODMAP ingredients such as flours based on lupin, chickpeas or other legumes

• **Xanthan gum has not been tested for FODMAPs, however due to its chemical structure, we believe this to be low in FODMAPs

• Why not try different flavour combinations - instead of chocolate chips, add low FODMAP berries or chopped low FODMAP nuts such as pecans, walnuts, peanuts or macadamia nuts.

Retrieved from: www.monashfodmap.com