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1 large gluten free ciabatta - sliced

25g/1oz lactose/dairy free butter (optional)

1 tsp icing sugar

For the strawberries

300g strawberries, hulled and diced

1 tbsp chopped fresh mint

1 tbsp icing sugar*

For the toppping

3 tbsp lactose/dairy free double cream, whipped

2 tbsp lactose/dairy free cream cheese

1 tbsp icing sugar, to dust

Zest of 1 lemon

1 drop vanilla essence

* the quantity of sugar will depend on the sweetness of the strawberries, we suggest adding gradually until you are happy.


For the strawberries, mix together with the mint and suagr and set aside.

For the topping, simply mix all the ingredients together until smooth and set aside.

Preheat the oven to 180C/350F/Gas 4.

Spread the gluten free ciabatta bread with half of the lactose/dairy free butter.

Dust over the sugar, dot with the remaining butter and place on a baking tray in the oven for 4-5 minutes, or until the butter is melted and bubbling.

Serve the strawberry bruschetta with the lactose/dairy free cream and a dusting of icing sugar.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Strawberry & Mint Bruschetta
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