Browned Butter Maple Nut Bars, GF

By MaryEllen

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.

Ingredients

• 1 1/4 1 1/4 1 to 1 g) low FODMAP, gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Baking Flour
• 1/2 Heaping 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 113 cup (1 stick; 113 g) unsalted butter, cut into pieces
• 3/4 3/4 3/4 cup (75 g) whole pecans or walnut halves, chopped
• 2/3 2/3 2/3 cup (165 ml) pure maple syrup
• 1 1 1 teaspoon vanilla extract
• 1 1 1 large egg, at room temperature

Preparation

Step 1

Position rack in the middle of the 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 and 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 a rack until cool. Cut into 16 (4x4). Store at room temperature in an airtight container up to 3 days in single layers separated by parchment paper.