Ingredients


175g gluten free plain flour, plus extra for dusting

½ tsp gluten free baking powder

85g porridge oat

175g golden caster sugar

1 tsp ground cinnamon

140g lactose free butter, chopped

70g pack dried blueberry

1 egg, beaten


Serves - 4







Method


Tip the gluten free flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands.

Add the lactose free butter, then rub it into the mixture until it has disappeared.

Stir in the blueberries and add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball.

Lightly flour (gluten free) the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.

To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets.

Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.


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 oat cookies