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.
You might also like our Mocha Chocolate Chunk Bars with Salted Caramel!
And if browned butter is your craving, check out our Browned Butter Coconut Pancakes.
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.
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Tell Us What You Think
4 comments for “Gluten-Free Browned Butter Maple Nut Bars”
AMAZING!!! I made this for two sets of company this weekend, it was loved by all, and no one knew that it was gluten free! 🙂 They’re so decadent without feeling sickly sweet. A real treat. Thank you!!!
Heather, thank you for letting us all know your experience! So many of the brownies and bars are much sweeter so this is a good choice when you want a treat but are looking for something a tad more moderate.
Can we add other things to this? Like chocolate powder, peanut butter? Etc
Diana, the problem with altering low FODMAP recipes is that I cannot then assure you that the recipe remains low FODMAP. We do have other bars that feature the flavors that you are looking for and I would stick with those for those approaches.