Ingredients


300g frozen Raspberry, thawed

200g blueberries

5-6 tbsp golden caster sugar

15g lactose free butter

85g gluten-free plain flour

½ tsp ground cinnamon

4 eggs

400ml lactose free milk

3 tbsp raspberry fruit squash

½ tsp arrowroot, blended with a little water

icing sugar, to dust


Serves - 4







Method


Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice.

Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.

Sift the gluten free flour and cinnamon into a large bowl and stir in the remaining sugar.

In a jug, beat the eggs and lactose free milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.

Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.


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 and blueberry clafoutis
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