I tried out the Half Baked Harvest Homemade Vegan Peanut Butter Twix Bars with a few modifications to make them lower FODMAP.
I used 1 cup all purpose GF flour in place of the coconut flour and Hearthy Foods pecan flour in place of the almond flour. I did cut the maple syrup in half and I used the Enjoy Life allergen free chocolate chunks.
1 cup of GF all purpose flour
1/3 cup coconut oil
1 tablespoon of maple syrup
1 teaspoon of vanilla
3/4 cup natural peanut butter
1/8 cup maple syrup
1 tablespoon coconut oil
1 teaspoon of vanilla
12 oz semi-sweet chocolate chunks
preheat oven to 350, line a cake pan with parchment paper, mix crust ingredients and press into baking dish, bake 15 minutes
mix topping ingredients in a pan over low-medium heat until boiling, pour over crust, freeze for 1 hour, cut into bars
melt chocolate over double boiler, dip bars in chocolate, freeze 10 minutes then refrigerate
Cheers and God Bless!
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