Serves: 6
Prep: 10 minutes Cook: 30 minutesThis recipe is one of the quickest, most impressive desserts you'll find. The hardest thing will be keeping to the low FODMAP serve size! This recipe uses blueberries. However, you could use any of your favourite seasonal low FODMAP fruit.
| ingredients |
|---|
|
Butter, softened |
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½ tsp vanilla extract |
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⅓ cup caster sugar |
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1 egg |
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¾ cup almond meal |
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1 1⅓ tbsp gluten-free cornflour |
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Blueberries (or a mix of low FODMAP berries) |
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2 2 ½ tbsp pure icing sugar |
Preheat oven to 180°C/356°F. Grease 6-8 loose-based flan tins and place on oven tray, you can also use one large loose-based shallow tin.
Mix butter, vanilla, and caster sugar together in a small bowl with electric mixer until combined. Add the egg and mix well.
Gently mix in the almond meal and cornflour, stir until smooth. Spoon the mixture into the tin/s, smooth the surface with the back of a hot spoon and sprinkle with blueberries, pushing them into the mix slightly.
Bake in the oven for 30 mins until the surface is golden brown and firm to touch. Let stand before turning out of the trays.
Serve with a dusting of icing sugar.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1145 Kj / 274 cal |
| Protein | 4.10g |
| Carbohydrates | 23.50g |
| Sugar | 20.40g |
| Total Fat | 18.50g |
| Saturated Fat | 7.50g |
| Fibre | 1.70g |
