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20g caster sugar

3 tbsp maple syrup

50g soft lactose/dairy free butter

1 large egg

50g self-raising gluten free flour

50g lactose/dairy free cream, plus extra to serve

zest and juice 1 lemon

180g punnet of blueberries


Heat oven to 180C/160C fan/gas 4. Beat the sugar and lactose free butter until pale and creamy, then beat in the egg.

Stir in the gluten free flour,  lactose/dairy free cream and lemon zest.

Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon.

Dollop on the cake mixture and scatter over the remaining blueberries.

Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more lactose free cream.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Blueberry & maple pudding
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