My mom is worried that she is allergic to chocolate. I know, I had the same reaction as you: “Nooooooo!” She has been breaking out in hives for months now and is having allergy testing done soon. In the meantime, she suspects chocolate is the culprit and has been avoiding it. Normally when we get together with my parents, I make my delicious brownies. I decided to put together a blondie recipe, something we can all enjoy.
I really enjoy these bars. Although not chocolate, they have a similar texture to brownies and are moist and buttery. I love pecans in sweet recipes, and this one is no exception. Butter, brown sugar and pecans – what a combination! I hope you enjoy these blondies as much as my family (and especially my mom!)
Pecan Blondies
Low-FODMAP, Gluten-Free, Gum-Free
Servings 16
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cup Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (169 g)
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F. Coat an 8" x 8" square baking pan with cooking spray.
- Using an electric mixer, cream together the butter and brown sugar. Beat on medium speed 1 to 2 minutes or until light and fluffy.
- Reduce speed to low and beat in the eggs and vanilla, scraping down the sides of the bowl. Add the salt, flour and pecans and beat until fully incorporated.
- Spread batter evenly into bottom of prepared pan. Bake 35 minutes or until lightly golden on top. Cool and cut into squares.
Isn't brown sugar high FODMAP because of the molasses?
Nope! According to the Monash FODMAP App, brown sugar is low-FODMAP in serving sizes of 1/4 cup.
Hi, What do you use as a raising agent/s in cookies or Pikelets. I was buying a pre mixed rice flour and they used raising agents but can’t seem to secure these in Australia.
I am exceeding sensitive gut so my food is very narrow that I eat. I have been using your Gluten Free Bread mix for years and do use Guar Gum that seems ok. But cookies require others ingredients. Look forward to hearing from you soon as I am desperate.
To answer your question, it’s important to understand the difference between raising agents and binding agents. Raising agents are ingredients like yeast, baking soda, and baking powder. Whereas binding agents are ingredients like xanthan gum and guar gum. Guar gum is not a raising agent, although it does help the raising agents do their work. Think of guar gum as a stand-in for gluten in the flour. Most cookies have either baking soda, baking powder, or a combination of both to help them rise. Ideally, gluten-free cookies would bake the best using a flour blend with a binder (such as guar gum) in addition to baking soda/powder. Hope this explanation helps! Let me know if you have any other questions.