Low FODMAP blueberry cobbler

By Jaime Rose Chambers | Dietitian

Published 2 December 2024

name

dessert diabetes friendly snack FODMAP friendly tarts and pies

This video duplicates the information in the recipe below. It shows the steps as described in the method and only has music as an audio track.

Just because your food needs to be FODMAP friendly doesn’t mean you have to say goodbye to flavour!

This recipe goes out to all of our low FODMAP friends. We know how tricky it can be to find recipes which are gentle on the stomach, so we’ve put together a dessert with all of the flavour you love and none of those high-risk ingredients. A quick note on the ingredients: If you don’t have oat flour, you can process 1 cup oats in a food processor until it forms a fine flour. Rice malt syrup is low FODMAP and is safe to eat on a low FODMAP diet. Maple syrup is also considered low FODMAP but it’s recommended to have no more than 2 tablespoons per meal.

Prep time

Cook time

45m

Serves

Ingredients

For the blueberry base

1kg frozen blueberries
1/4 cup rice malt syrup (or maple syrup)
1/4 cup corn flour
1 tsp vanilla

For the topping

1 cup wholemeal spelt flour
1 cup oat flour
1/3 cup rice malt syrup (or maple syrup)
3/4 cup milk (lactose-free or low FODMAP plant milk)
1/2 cup extra virgin olive oil
2 tsp baking powder
1 tsp ground cinnamon
Pinch of sea salt

Method

Step 1:

Pre-heat the oven to 180°C.

Step 2:

Place the ingredients for the blueberry base into a 25cm pie dish and stir together. Place in the oven for 10 minutes while you prepare the topping.

Step 3:

Place the ingredients for the topping into a bowl and mix together until smooth and well combined.

Step 4:

Dollop big spoonfuls of the mixture over the top of the blueberries until most of the top is roughly covered. You can also sprinkle one teaspoon of sugar over the top for extra texture and crunch.

Step 5:

Bake for around 30 minutes or until the topping is golden.

Step 6:

Enjoy with a dollop of lactose-free yoghurt or ice cream.