You can make these tasty bars with or without a few raspberries mixed into the rhubarb filling. This recipe was derived from The Joy of Rhubarb, by Theresa Millang, made FODMAP friendly by Comfortable Comfort Foods. You’re welcome.
Maple-Pecan Cinnamon Rolls Gluten-free, very low lactose, FODMAP friendly Decadent comfort food—nobody’s going to believe these are gluten-free. They’re yeasty and gooey, full of cinnamon veins that let you pull them apart. A special request for Christmas morning inspired me … Continue reading →
These lovely rolls can be clear-wrapped and decorated with ribbons or sprigs of Christmas greenery, then sliced into cookies. Like all gluten-free baked goods, they age more rapidly than conventional products—so freeze or use them within 2-3 days.
Blueberries are FODMAP friendly—just don’t over-indulge. You might be tempted to eat too much of this luscious fresh-fruit tart. Offer freshly whipped real cream for those who can digest it (Remember, most of milk’s lactose is in the water-soluble portion, not the cream. Monitor your own body’s reaction). Still, this tart is heavenly plain—and there’s a bonus: several pecan cookies to munch while you cook.
Thin and crisp, slightly spicy, with just enough GF flour to bind them together and just enough nuts to accentuate the toasty oatmeal flavor. Dipping the drinking glass in sugar between flatting the cookies helps keep the dough from sticking and gives the baked cookies a pretty sheen.
In memory of “Car” (Mrs. Carlson), our cookie-baking babysitter of long ago.
Thanks to farmer, editor, and cookbook author Susie Middleton for inspiring this recipe, and for her first-rate tip on peeling fresh ginger with the edge of a spoon! Give her beautiful website a look here.