Raspberry Crumble Cakes

These Crumble Cakes are low FODMAP in one serving, low lactose & gluten free if using GF certified oats.

Serves: 2

Raspberry Filling Ingredients:

  • 1/2 cup raspberries (frozen work well)
  • 1/4 tsp of Freshly Squeezed Lemon Juice
  • 1 tbsp of Rice Malt Syrup
  • A drop of Vanilla Extract
  • 1/4 cup of Water

Crumble Cake Mixture:

  • 1/4 cup of Gluten Free Certified Oats + Extra for topping
  • 1/4 cup of White Rice Flour
  • 1/4 tsp of Ground Cinnamon
  • 1/4 tsp of Ground Nutmeg
  • 2 tsp of Brown Sugar
  • 2 1/2 tbsp of Melted Butter

Method

Preheat oven to 180 degrees Celsius. Start by making the raspberry filling. To do this add the raspberries, water, lemon juice, rice malt syrup and vanilla into a small saucepan and place over a medium heat. Allow to simmer for 2-3 minutes, or until the raspberries have softened and the liquid has reduced slightly. Remove from the heat and set aside whilst you make the crumble cake mixture. To make this mixture, combine oats, flour, cinnamon, nutmeg and brown sugar. Then pour in the melted butter and mix until a crumble is created. Spoon the raspberry filling into the two ramekins until they are around 3/4 full. Then spread the crumble mixture over the top of the raspberry filling, divided evenly across the two ramekins. The mixture may begin to sink but allow this to happen as it creates cake throughout the raspberry filling. Sprinkle extra oats on the top of the crumble cakes and bake for around 20-25 minutes or until golden. Serve warm and enjoy with lactose free ice cream or yoghurt if needed.

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