Ingredients


375g pack ready-rolled gluten free shortcrust pastry

500g lactose free cream cheese

100g golden caster sugar

100g ground almonds

2 large eggs

250g fresh raspberries

100g lactose free white chocolate, roughly chopped


Serves - 6










Method


Heat oven to 160c/fan 140c/gas 4. roll out the gluten free pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin.

Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.

Whisk together the lactose free, sugar, almonds and eggs until well blended. Fold in the raspberries and lactose free chocolate, then pour into the tin.

Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Raspberry & white chocolate traybake  -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree