Rest assured that if you make this crumble recipe, it will be devoured! This is best served hot with cow’s milk yogurt, soy yogurt or up to 50g of Greek or cows milk yogurt.
– 150g light brown sugar
– 90g oats or gluten-free flour (or a combination of both)
– 2 tbsp mixed seeds
– ½ tsp ground nutmeg
– 75g butter, chilled and cut into small pieces
– 500g rhubarb
– 2 tbsp water
– 2 tbsp maple syrup
– 2 tsp ground cinnamon
– 125g frozen raspberries
1. Preheat the oven to 180°C. Grease a 25cm x 18cm baking dish.
2. In a medium bowl, mix the sugar, oats or flour, seeds and nutmeg together. With your hands, work in the butter until large, moist clumps form. Set aside.
3. Cut the rhubarb into 2.5–5cm pieces. Place in a saucepan with the water, maple syrup and cinnamon and simmer for about 10 minutes.
4. Add the raspberries and stew gently for another 10 minutes.
5. Spread the stewed rhubarb and raspberries into the greased dish, then spoon the crumble topping over the fruit.
6. Bake in the oven for 25 minutes, until the crumble is golden brown and the fruit is bubbling.
Gut Feeling Cookbook is full of delicious low FODMAP recipes to soothe the symptoms of a sensitive gut. Following the low FODMAP diet can leave people at a loss as to how to eat well without using staples such as bread, pasta, dairy, onion and garlic. Paula Mee and Lorraine Maher have brought a book that changes all of that. Paula Mee has recently completed low FODMAP training in Kings College, London. She has a dietetic clinic in Blackrock and her own nutrition consultancy. Lorraine Maher is dedicated to helping people achieve the right diet for them, has a particular interest in the management of IBS and completed her Low FODMAP training in King’s College London in 2013.