Let’s Make Maple Nut Bars!
These Gluten-Free Browned Butter Maple Nut Bars are super easy and start with browning butter on top of the stove. The nuts are added to the butter so that they are toasted right in the browned butter for maximum flavor. Maple syrup is the low FODMAP sweetener highlighted here.
Make sure that you use pure maple syrup.
Nuts About Nuts
These bars are all about the maple and the nuts. Make sure your nuts are super fresh. Nuts are high in fat and can go rancid quite easily. We like to buy in bulk and purchase just what we need.
Browned Butter Maple Nut Bars
These bars are easy enough to make in the time it takes for the oven to preheat and feature the flavors of maple syrup, nuts and rich, browned butter.
Low FODMAP Serving Size Info: Makes 16 bars; serving size 1 bar
- 1 1/4 cups (180 g) low FODMAP, gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Baking Flour
- 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/2 teaspoon salt
- 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
- 3/4 cup (75 g) whole pecans or walnut halves, chopped
- 2/3 cup (165 ml) pure maple syrup
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat an 8-inch (20 cm) square pan with nonstick spray. Line with parchment paper cut to fit so that it covers the bottom and overhangs on two sides.
Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
Melt the butter in a saucepan over medium heat, add nuts and continue to cook until butter is browned but not burned. Swirl pan a couple of times during the process to brown butter and toast the nuts. Allow to cool.
Whisk maple syrup into butter/nut mixture, then whisk in, vanilla and then the egg, blending well. Stir in flour mixture, mixing just until blended. Spread evenly into prepared pan.
Bake for about 20 to 25 minutes or until bars are light golden brown, are slightly puffed and the edges have begun to come away from the sides of the pan. A toothpick inserted in the center will come out with a few moist crumbs clinging. Place pan on rack until cool. Cut into 16 (4x4). Store at room temperature in airtight container up to 3 days in single layers separated by parchment paper.
- Darker colored maple syrup will have a more robust taste, which we like for baking.
- Make sure your nuts are fresh! Buy just what you need. If you have leftovers, store in airtight containers in the freezer and use within a few months.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday®Low FODMAP Recipes At A Glance:
- FODMAP Everyday®is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!