400g punnet strawberries, hulled and halved if large

85g granulated sugar

1 tbsp gluten free plain flour

zest and juice 1 orange

2 tbsp gluten free breadcrumbs

1 tbsp icing sugar

For the topping

100g gluten free plain flour, plus extra for dusting

50g ground almonds

85g golden caster sugar

1 tsp gluten free baking powder

50g lactose free butter

75ml lactose free cream, plus 1 tbsp

1 tsp vanilla extract


Heat oven to 190C/170C fan/gas 5. Tip the strawberries into a large bowl.

Sprinkle over the sugar, gluten free breadcrumbs and gluten free flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.

To make the topping, place the gluten free flour, ground almonds, sugar, gluten free baking powder, lactose free butter and a pinch of salt in a food processor.

Pulse to fine crumbs. Pulse in 75ml lactose free cream and the vanilla extract, just until the mixture starts to come together.

Turn out onto a lightly floured (gluten free) surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick.

Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.

Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp lactose free cream.

Bake in the oven for 40 mins until the topping is golden and the fruit is cooked.

Recipe adapted from: Good Food

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