Ingredients


320g pack gluten free scone mix

250g mixed berries - blueberries, strawberry, raspberry

2 tbsp demerara sugar

500g low FODMAP fresh custard


Serves - 4












Method


Heat oven to 220C/fan 200/gas 7. Make up the gluten free scone mix according to pack instructions, then press out into a circle approx 20cm across on a lightly (gluten free) floured baking sheet.

Make the edge a little thicker than the middle. Bake for 10 mins until risen and light golden.

Meanwhile, put the fruit and sugar in a shallow baking dish and microwave on High for 5 mins until hot, but the berries are still holding their shape.

Heat the low FODMAP custard according to pack instructions.

Spoon a layer of the low FODMAP custard onto the scone base, then top with the drained fruit. Serve with the rest of the custard.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Berry custard shortcake