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140g lactose free butter, plus extra for greasing

100g dark soft brown sugar

100g golden syrup

140g gluten free self raising flour

1 tsp gluten free baking powder

1 tbsp ground ginger

1 tbsp mixed spice

1 heaped tbsp chopped stem ginger

85g porridge oat (not jumbo)

2 large egg, beaten, at room temperature

For the topping

25g gluten free plain flour

25g porridge oat

2 heaped tsp chopped ginger


Grease a 17 x 23cm cake tin and line with parchment. Heat oven to 180C/160C fan/gas 4. Melt the lactose free butter, sugar and syrup together in a large pan.

When the pan ingredients are smooth, stir in the gluten free flour, baking powder, ¼ tsp salt, the gingers, spice, oats and eggs, then beat until even. Pour all but about 2 tbsp of the batter into the prepared tin.

For the topping, work the extra gluten free flour and oats into the reserved 2 tbsp of batter to make a flapjack-like dough.

Crumble this over the tin and scatter with the chopped ginger. Bake for 30 mins or until golden and risen, then cool completely in the tin. Cut into squares.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Oaty gingerbread slice
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