Ingredients


900g/2lb blueberries, washed

100g/4oz caster sugar

For the gluten free cobbler topping

225g/8oz gluten free self-raising flour

2 tsp gluten free baking powder

75g/3oz chilled lactose/dairy free butter, diced

100g/4oz caster sugar, plus 1 tablespoon

a pinch of salt

1 medium egg

100ml/4fl oz  lactose free milk

15g/1/2oz flaked almonds


Serves - 6




Method


Spread the blueberries over the base of a 2 litre/3½ pint shallow ovenproof dish and sprinkle with the caster sugar. Preheat the oven to 190C/375F/Gas 5.

Sift the gluten free flour, baking powder, the 100g/4oz of caster sugar and a pinch of salt into a bowl or a food processor, add the lactose free butter and work together until the mixture looks like fine breadcrumbs.

Break the egg into the lactose free milk and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough.

Drop walnut-sized spoonfuls of the mixture over the top of the blueberries, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar.

Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly.

It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. Leave to cool briefly before serving with some lactose free custard.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blueberry cobbler
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