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Fudgy Maple Popcorn Brownies


For the brownies –
½ a medium butternut squash, peeled and cubed
6 tablespoons maple syrup
1 egg or vegan egg substitute
2 tablespoons tahini or almond butter
1 teaspoon vanilla extract
30g flaxseeds
30g cacao or cocoa powder
100g rolled oats (can use gluten-free)
1 teaspoon ground cinnamon
1 teaspoon baking powder
Pinch of salt

For the caramel sauce –
2 tablespoons tahini or almond butter
2 tablespoons maple syrup
Pinch of cinnamon
¼ teaspoon vanilla extract

To decorate –
1 x bag Nom Foods Maple Cinnamon popcorn



  • Preheat the oven to 180 degrees C and grease and line a 9in x 9in square baking tin.
  • Steam or boil the butternut squash chunks until soft, then drain.
  • Place in a blender along with the maple syrup, egg, tahini and vanilla until completely smooth.
  • Now add the flaxseeds, cacao or cocoa, rolled oats, cinnamon, baking powder and salt. Blend again until smooth and the oats have broken down.
  • Spoon the mixture into your prepared tin and smooth out evenly. Bake for 25 minutes or until soft but firm to the touch. Leave to cool in the tin.
  • Slice into 9-12 bars then carefully remove once cooled. Now whisk together the drizzle ingredients and spoon over the brownies.
  • Scatter over some of the Nom popcorn on the top of each to decorate, now enjoy!

Best eaten (with the popcorn on top) straight away. The brownies with the drizzle topping can be kept in an airtight container in the fridge for up to 3 days.

Recipe by the wonderful Spamella B

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