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Low FODMAP and Gluten Free Recipe - Strawberry brunch bruschettas

Ingredients


2 slices good-quality gluten free bread*

50g unsalted lactose free butter

200g ripe strawberry, halved

4 tbsp maple syrup

¼ tsp vanilla bean paste (or use extract)

pinch of sea salt flakes

4 tbsp lactose free double cream (whipped - or more, if you like)

*We used gluten free baguettes






Method


Toast the gluten free bread in the toaster or on a griddle pan for a stripy effect.

Melt one-quarter of the lactose free butter in a frying pan.

When it foams, add the strawberries, cut-side down, and fry over a high heat for 2 mins or until starting to caramelise.

Add the remaining lactose free butter, the maple syrup and vanilla, and swirl to make a sticky sauce.

Dollop or spread the whipped lactose free cream onto the hot toast, then spoon over the hot berries and maple butter. Serve straight away.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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