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25g/1oz lactose/dairy free butter, plus extra for greasing

2 slices gluten free bread

1 free-range egg

125ml/4fl oz lactose/dairy free milk

4 tsp demerara sugar, plus extra for sprinkling

pinch ground cinnamon

1 ripe banana, peeled, sliced


Preheat the oven to 180C/350F/Gas 4. Grease a small ovenproof dish.

Butter the gluten free bread and cut each slice into four triangles.

Whisk the egg in a jug, then whisk in the lactose/dairy free milk, sugar and cinnamon.

Arrange four bread triangles in the bottom of the dish, layer over the bananas.

Top with the remaining gluten free bread.

Pour over the egg mixture and sprinkle over a little more sugar.

Bake in the oven for 20-25 minutes, or until golden-brown on top and just cooked through.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Spiced banana pudding
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