Enhanced FODMAP friendly bakes · FODMAP friendly bakes

Ottolenghi-inspired gluten free tahini and halva brownies

Ingredients

250g caster sugar

250g lactose free butter

280g caster sugar

30g vegan cocoa powder

120g plain gluten free flour

4 eggs

¼ tsp xanthan gum

¼ tsp vanilla

12 tbsp. tahini

200g halva (broken into chunks)

 

Method

1.) Preheat the oven to 180°. Grease a rectangular baking tray with butter
or place parchment paper and set aside.

2.) Place the butter and chocolate (broken into pieces) into two separate
bowls and put in a microwave to melt for 2 ½ minutes at a medium temperature.
Once melted, pour into mixing bowl and whisk until combined. Next, add the
sugar and eggs and repeat the whisking for a further two minutes.

3.) Combine the cocoa powder, xanthan gum and gluten free flour and sieve into
the wet mixture in three goes, whisking before each addition.

4.) Finally, stir the broken pieces of halva into the batter before pouring
into the prepared baking tray. Add about 12 tablespoons of tahini on top of the
batter and with a skewer or knife, create a marbling effect to your taste.
Place in the oven to bake for 23 minutes. Once baked, leave to cool for 20
minutes before serving.  

 

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