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3 free-range eggs

85g/3oz self raising gluten free flour

1 tsp gluten free baking powder

3-4 tbsp lactose/dairy free milk

1 vanilla pod, split, seeds scraped out

75ml/3fl oz lactose/dairy free double cream

30g/1oz caster sugar

15g/½oz lactose/dairy free butter

110g/4oz blueberries

icing sugar, to serve


Preheat the oven to 220C/425F/Gas 7. Grease ramekins with some of the lactose/dairy free butter.

Whisk the eggs and gluten free flour together in a bowl.

Add the lactose/dairy free milk, vanilla seeds, lactose free double cream and sugar and whisk to make a batter.

Melt the lactose free butter in a small ovenproof frying pan and once foaming, add the batter mixture to the pan.

Transfer to ramekins or similar small dishes, then scatter the blueberries over the top.

Pop the ramekins in the oven and bake for 15-20 minutes, or until puffed up and golden.

Serve in the pan, dusted with the icing sugar.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Blueberry clafoutis
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