Low FODMAP Blueberry Crumble Bars (Gluten-free)
Try this Low FODMAP Blueberry Crumble Bars Gluten-free recipe
Try this Low FODMAP Blueberry Crumble Bars Gluten-free recipe
- a pinch of salt
- 1 tbsp sugar
- 1 tbsp cornstarch
- 200 g sugar
- for the bottom and the crumble
- 350-400 g gluten-free flour (make sure the flour doesn't con
- 210 g cold butter (you can also replace this with lactos
- 5 g baking powder
- 1 egg, at room temperature
- a square 26 cm (10 inch) baking tin
- 400 g blueberries (i used frozen blueberries that i defr
- 1 splash of lemon juice
- Carbohydrate 0.324191666797135 g
- Cholesterol 0.0166666666666667 mg
- Fat 0.00383333333340481 g
- Fiber 0.00299999992181366 g
- Protein 0.014658333333705 g
- Saturated Fat 0.0023133333333462 g
- Serving Size 1 1 Serving (69g)
- Sodium 6750.81916725643 mg
- Sugar 0.321191666875321 g
- Trans Fat 0.0001875 g
- Calories 1 calories
Step-by-step
- Pre-heat the oven to 180 degrees Celsius.
- Cut the butter into cubes and put all ingredients for the bottom/crumble together in a bowl.
- Knead with your hands until you have a crumbly dough.
- Make sure the butter is mixed well into the dough mixture and that you don't have large chunks of butter in the mixture.
- Layer a baking tin with baking parchment and divide half of the crumble mixture over the bottom.
- Press it into the bottom with your fingers.
- Mix the blueberries together with the sugar, lemon juice and corn starch.
- Divide the blueberries over the dough in the baking tin.
- Divide the other half of the crumble dough on top of the blueberries.
- Bake the crumble bars in the oven for 35-40 minutes.
- The crumble bars are done when the top has browned slightly.
- You can serve the low FODMAP blueberry crumble bars by themselves, but it is also great with a bit of lactose-free whip cream.
A Busy Mom's Delight: Low FODMAP Blueberry Crumble Bars
Life as a working mom is a whirlwind. Between school runs, work deadlines, and trying to squeeze in a moment of self-care (ha!), finding time to bake feels like a luxury. But sometimes, the simplest pleasures are the most rewarding. And for me, that’s often a warm, crumbly treat at the end of a long day. These Low FODMAP Blueberry Crumble Bars are my go-to recipe for just such an occasion. They're incredibly easy to make, requiring minimal prep time and ingredients I usually keep on hand. Plus, they're naturally gluten-free and perfect for anyone watching their digestive health.
The beauty of this recipe lies in its adaptability. I often find myself substituting ingredients depending on what's available in my pantry or what I'm craving. Feel free to experiment with different types of berries, add a sprinkle of cinnamon, or even swap the sugar for a healthier alternative like maple syrup. The key is to have fun and let your creativity flow! I've even been known to add a handful of chopped nuts for extra crunch, depending on the needs of my family. They are so versatile and this makes this recipe a weekly staple in our home.
Why Low FODMAP? For those unfamiliar with the term, Low FODMAP refers to a diet that limits certain carbohydrates, or fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), which can cause digestive distress in some individuals. While I don't have personal sensitivities, many friends and family members do. These bars allow me to share delicious treats with them without compromising their comfort. It's about making those special moments inclusive and enjoyable for everyone.
The Perfect After-School Snack or Weekend Treat: The best part? These crumble bars are just as delightful cold as they are warm. Pack them in lunchboxes for a nutritious after-school snack, or serve them warm with a dollop of lactose-free whipped cream for a decadent weekend treat. They're the perfect balance of sweet and tart, with a satisfyingly crunchy topping. No one will guess that they’re secretly good for your gut too!
Quick Tips for Success:
- Use good quality gluten-free flour – this makes a huge difference in the texture.
- Don't overmix the crumble topping. A few lumps are perfectly fine and will give it a more rustic appeal.
- If using frozen blueberries, don't thaw them before adding them to the crumble – they'll release their juices beautifully during baking.
- Let the bars cool completely before cutting them. This prevents them from crumbling and makes for neater slices.
Beyond the Recipe: This recipe is more than just a set of instructions; it's a symbol of creating simple joys in the midst of a busy life. It's a way to connect with my family and friends, sharing something delicious and homemade. For me, baking isn't just about creating food; it's about creating memories. And these Low FODMAP Blueberry Crumble Bars are certainly one I'll cherish for years to come. They truly bring a sense of calm and comfort to my otherwise hectic schedule.
So, whether you're a busy mom like me, a health-conscious individual, or simply looking for a delicious and easy dessert, give these crumble bars a try. I'm confident they'll become a new family favorite. And who knows, maybe they'll even inspire you to find your own little moments of baking bliss within the chaos of everyday life. Because sometimes, the sweetest things are the simplest.
