Low FODMAP Blueberry Crumble
Prep time: 5 minutes
Cook time: 30-35 minutes
Serves: 6
Ingredients:
• 4 cups / 600g blueberries (fresh or frozen)
• ¼ cup lemon juice (from 1 lemon)
• 1 tbsp / 13g cornstarch (optional, to thicken the filling)
• 1 cup / 120g gluten free plain flour
• ¾ cup / 70g quinoa flakes
• ⅓ cup / 70g Lakanto Classic Monkfruit Sweetener 1:1 White Sugar Substitute
• ⅓ cup / 60g coconut oil
• 2 cups / 500g coconut yogurt, for serving
Method:
1. Preheat your oven to 375°F (190°C).
2. In an oven-safe baking dish, add the blueberries, lemon juice, and cornstarch (if using). Toss together until the blueberries are evenly coated.
3. In a mixing bowl, combine the flour, quinoa flakes, Lakanto Classic Monkfruit Sweetener, and coconut oil for the crumble topping.
4. Work the coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the crumble topping over the blueberry filling in the baking dish, covering it evenly.
6. Bake for 30-35 minutes, or until the filling is bubbling and the crumble topping is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
8. Serve the blueberry crumble warm, accompanied by a dollop of coconut yogurt on top.
Recipe Acknowledgement: Lakanto
