Thai · Dessert
Palm Sugar Peanut Bars
A Thai-inspired twist on the classic peanut brownie, built around palm-sugar sweetness and roasted peanuts but lightened with oat flour, greek yogurt and a modest hit of coconut oil in place of butter. Fudgy at the centre, nutty at the edges, with cocoa deepening the caramel-like palm sugar flavour.
$1
10 minsPrep
17 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
218Calories
8.2gProtein
12.2gFat
21.3gCarbs
8.1gSugar
3.6gFiber
326mgSodium
42mgChol
4.6gSat Fat
223mgPotassium
49mgCalcium
1.8mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm (4x4 inch) tin with parchment, leaving an overhang for lifting.
2
In a bowl, whisk the beaten egg, brown sugar, melted coconut oil, greek yogurt and vanilla extract together until smooth.
3
Sift in the oat flour, cocoa powder, baking powder and salt, then fold until just combined with no dry streaks.
4
Fold in the chopped roasted peanuts.
5
Scrape the batter into the lined tin and smooth the top with a spatula.
6
Bake for 16-18 minutes, until the edges pull slightly from the sides and a toothpick comes out with a few moist crumbs.
7
Cool in the tin for 10 minutes, then lift out onto a wire rack and cool completely, about 20 minutes.
8
Scatter the crushed peanuts over the top, pressing gently so they stick, then slice into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sifted oat flour
- 0.6 oz16g roasted, chopped peanut
- 0.5 oz14g packed, standing in for palm sugar brown sugar
- 1/21/2 eggs, beaten (22g)
- 0.7 oz20g greek yogurt
- 0.2 oz6g melted coconut oil
- 0.2 oz6g sifted cocoa powder
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 0.3 oz8g crushed, for topping peanut
