A berry crisp is the perfect way to fill up on vitamins!
Gluten-free and low in FODMAP
Brown rice flour is gluten-free and low in FODMAPs. This flour has a smooth consistency and a slightly nutty taste, much more delicate than wheat flour.
Tapioca is made from the starch of the manioc tuber. With a very low resistant starch content, tapioca is easily digested!
Recipe low in FODMAP
This recipe is low in FODMAPs. Nevertheless, be aware of your symptoms and recommendations from your nutritionist.
Fruit crumble
A berry crisp is the perfect way to fill up on vitamins!
Servings: 20
Ingredients
Dry ingredients
- 1 ½ t. (375 ml) rolled oats
- 1 ½ t. (375 ml) brown rice flour
- ⅓ t. (80 ml) tapioca
- ½ t. (125 ml) chopped walnuts
- ½ tsp (2.5 ml) ground cinnamon
- ½ tsp (2.5 ml) baking soda
- ½ tsp (2.5 ml) salt
Wet ingredients
- ¾ cup (180 ml) almond butter
- 2 tbsp. maple syrup
- A little water if needed
Fruits
- 2 t. (500 ml) blueberries, frozen
- 2 t. (500 ml) strawberries, frozen
Instructions
- Preheat oven to 375ºF.
- In a large bowl, combine dry ingredients.
- Add the liquid ingredients and continue mixing well.
- Butter a 9-inch diameter ovenproof dish . Add ⅔ of the crumble and press to the bottom of the dish.
- Add the frozen fruit. Finish with the remaining crumble on top.
- Bake for 45 minutes. Cool before serving.
Notes
Recipe by the Épithélia team,
French 
English