Low Fodmap Dessert Recipes

If you have been reading my blog for awhile, you have noticed that some of my recipes are low in fodmaps including this week’s low fodmap dessert recipes.

For instance, fodmaps are certain carbohydrates in food that may contribute to undesirable GI symptoms in many people with IBS. This post shares tips to make an IBS dessert recipe that everyone in your family will love!

Low Fodmap Dessert Recipe Baking Ingredients

Because one of the challenges that people often have when starting to follow the low fodmap diet is learning that not all gluten free products are low fodmap friendly. This is especially true when it comes to low fodmap sweets.

Low Fodmap Flours

Low fodmap flours that can be used are rice, millet, sorghum, tapioca, teff, cornstarch, corn meal and potato flour. Oat and soy flour can be used in small amounts for some people. Flours that are gluten-free but not fodmap are almond, coconut, garbanzo and amaranth and as a result if they are in large amounts in a product, they can cause great “pain and/or a very uncomfortable feeling”.

Low Fodmap Dessert Recipe Sweeteners

In addition, another challenge to making a dessert low in fodmaps is the type of sweetener that is used. Maple syrup and sugar work best while honey, agave syrup, fructose and molasses are high fodmap ingredients. Therefore, they are not for everyone with IBS.

Types of Fruits and Fruit Portions in Low Fodmap Dessert Recipes

Finally, something else to think about when making fruit desserts make sure that you use the appropriate portion size for low fodmap fruits and limit the higher fodmap fruits when following the elimination phase of the low fodmap diet. One of the best ways to check to see if foods are low or high in fodmaps is to download Monash University Low Fodmap App.

Low Fodmap Dessert Recipe

I am so excited to share this recipe with you! It was inspired by a restaurant that used to be in town call Dough. They had the most incredible raspberry bars which were made a lot like a lemon bar but instead of lemon, they were made with a raspberry puree so they were smooth not full of seeds like another favorite oatmeal raspberry bar cookie that I often make.

Low Fodmap Raspberry Bars

Move over lemon bars, there is a new sweet and slightly tart bar that everyone will love for the holidays. It comes already dressed up in a lovely holiday red and has a fresh new taste that family and friends will love! Too many raspberries can become a high fodmap food but no more than 30 berries is considered a low fodmap fruit and this recipe has even less!

Makes 16 servings

1 cup raspberry puree (see recipe below)

2 large egg yolks

1/2 cup sugar

1 tablespoon of butter

1 tablespoon of cornstarch

1 tablespoon of confectioners sugar (to sprinkle on top of the bars after they are baked and cooled)

Low fodmap cookie crust (see recipe below)

Raspberry puree recipe:

12 ounce frozen raspberries

To make the raspberry puree, thaw berries and add to a food processor. Process them until they are blended well. Place a sieve above a large bowl and use a spatula to scrap the puree free from the seeds into the bowl. You will get a little over a cup. Use this puree to make the topping for the raspberry bars.

After making the puree, it is time to thicken the raspberry topping that will go over the cookie crust. Carefully whisk in the cornstarch into the raspberry puree. In a sauce pan, melt the butter and carefully whisk in the raspberry puree and allow to thicken slightly. Take off the burner and add the two eggs and place back on the stove. Allow to thicken. Now, the topping is ready to add to the cookie crust (see below) and bake 20 minutes at 300 degrees. Refrigerate at least one hour before cutting the raspberries into 16 squares.

Low fodmap cookie crust

1 cup Bob’s Red Mill gluten free flour

1/3 cup pecan meal (made from adding pecans in a food processor)

1/4 cup powdered sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

5 tablespoon, melted margarine

Preheat oven to 300 degrees. In a large bowl, add gluten free flour, 1/3 cup pecan meal, powdered sugar, salt, vanilla extra and melted margarine and mix well. In the baking pan, carefully press the crust in the pan (I used a piece of wax paper to press it down evenly without sticking to my hand. Bake 15 minutes allow to cool slightly before adding the raspberry topping.

Print

Low Fodmap Raspberry Cookies

These cookies are sort of a variation of a lemon bar except they are using raspberries.

Course: Dessert, Holiday

Keyword: gluten-free cookie, gluten-free dessert, Holiday Cookie, low fodmap cookie, low fodmap dessert, raspberry cookie

Servings: 16 bars

Author: Denise Barratt

Ingredients

• 1 cup raspberry puree (see recipe below)
• 2 large egg yolks
• 1/2 cup sugar
• 1 tablespoon   butter
• 1 tablespoon   cornstarch    
• 1 tablespoon   confectioners sugar sprinkle on top of the bars after they are baked and cooled sprinkle on top of the bars after they are baked and cooled

Cookie Crust

• 1 cup Bob's Red Mill gluten free flour
• 1/3 cup  pecan meal made from adding pecans in a food processor
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon  vanilla extract
• 5 tablespoons melted tub margarine

Raspberry Puree

• 12 ounce    frozen raspberries

Instructions

Low Fodmap Cookie Crust

1. Preheat oven to 300 degrees. In a large bowl, add gluten-free flour, 1/3 cup pecan meal, powdered sugar, salt, vanilla extra and melted margarine and mix well. In the baking pan, carefully press the crust in the pan(I used a piece of wax paper to press it down evenly without sticking to my hand. Bake 15 minutes allow to cool slightly before adding the raspberry topping.

Raspberry Puree

1. To make the raspberry puree, thaw berries and add to a food processor. Process them until they are blended well. Place a sieve above a large bowl and use a spatula to scrap the puree free from the seeds into the bowl. You will get a little over a cup. Use this puree to make the topping for the raspberry bars.

2. After making the puree, it is time to thicken the raspberry topping that will go over the cookie crust. Carefully whisk in the cornstarch into the raspberry puree.

3. In a sauce pan, melt the butter and carefully whisk in the raspberry puree and allow to thicken slightly. Take off the burner and add the two eggs and place back on the stove.

   Allow to thicken. Now, the topping is ready to add to the cookie crust

Putting the Bars Together

1. Bake 20 minutes at 300 degrees. Refrigerate at least one hour before cutting the raspberries into 16 squares.

Low Fodmap Christmas Cookie Recipes

If you are still looking for other delicious recipe and menu ideas that are low in fodmap, here are some other resources! I will also be putting together some make ahead menu ideas to make those wonderful holiday meals come together a little more smoothly!

Fodmap Everyday Christmas Recipes

Appetizer Ideas from Kate Scarlata

I recently brought these bars to my friends’ home for a holiday party. As, I often do, I did not mention that I made changes to the recipe and no one knew that this recipe was gluten free or low fodmap so it can be enjoyed by everyone without having to make two desserts for your special event if you don’t want to do it.

I hope that you love these raspberry bars and that they will be one of your favorite low fodmap dessert recipes. I hope that you check out some of the other gluten free and low fodmap sweet recipes on my blog! As an Asheville registered dietitian nutritionist, I love sharing recipes from my kitchen that are tried and true that make it easier on family, friends and clients following a special diet and eating healthy while eating delicious.

Come back and visit! And have a wonderful holiday season!

Denise