Crafted with the Low FODMAP diet in mind, this delectable and simple Blueberry Crumble is a guaranteed crowd-pleaser. It's also a great option for those following gluten-free diets, thanks to the use of gluten-free plain flour and quinoa flakes.
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Prep Time:
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5 minutes
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Cook Time:
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30-35 minutes
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Serves
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6
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Difficulty Level
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easy - medium
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INGREDIENTS
- 4 cups / 600g blueberries (fresh or frozen)
- ¼ cup lemon juice (from 1 lemon)
- 1 tbsp / 13g corn starch (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 yoghurt, for serving
METHOD
- Preheat your oven to 190°C (375°F).
- In an oven-safe baking dish, add the blueberries, lemon juice, and corn starch (if using). Toss together until the blueberries are evenly coated.
- In a mixing bowl, combine the flour, quinoa flakes, Lakanto Classic Monkfruit Sweetener, and coconut oil for the crumble topping.
- Work the coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping over the blueberry filling in the baking dish, covering it evenly.
- Bake for 30-35 minutes, or until the filling is bubbling and the crumble topping is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- Serve the Blueberry Crumble warm, accompanied by a dollop of coconut yoghurt on top.
Tips
- Can be used with regular plain flour if you don't require this to be gluten free.
This recipe has been officially accredited by FODMAP Friendly. This means it meets the low FODMAP guidelines and is suitable for inclusion in a low FODMAP diet.
Approx. Nutritional Information Per 220g Serve 400 kcal / 21g fat / 44g carb / 3g protein / 15g sugar / 4g fibre
RSLA0389*