Ingredients


140g ground almond

140g lactose free butter, softened

140g golden caster sugar

140g gluten free self-raising flour

2 eggs

1 tsp vanilla extract

250g raspberry

2 tbsp flaked almond

icing sugar, to serve


Serves - 4






Method


Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin.

Blitz the ground almonds, lactose free butter, sugar, gluten free flour, eggs and vanilla extract in a food processor until well combined.

Spread half the mix over the cake tin and smooth over the top.

Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers.

Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.


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 -  Raspberry Bakewell cake
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