Our Low FODMAP Hazelnut Shortcake with Berries & Caramel is one gigantic cookie-like shortcake made with ground hazelnuts (a low FODMAP amount, of course). The topping is fresh berries folded together with some of our Low FODMAP Salted Caramel Sauce.
Luscious Berry Desserts
Luscious Berry Desserts is the name of the book that features the original version of this dessert. The original recipe was not gluten-free or low FODMAP, but I fell in love with the idea of it and had to FODMAP IT!™. Luckily it took very well to the conversion process.
Making It LOFO
I have been using the term “LOFO” more and more and on occasion someone asks me what it means; “low FODMAP” of course! To make the original version of this dessert LOFO I had to monitor the amounts of berries as well as hazelnuts, to start.
Berries & FODMAPs
All the specific information about berries is below in the Tips section of the recipe. You will be using strawberries, blueberries, raspberries and blackberries.
I want to point out that strawberries contain no FODMAPs and that FODMAP Friendly has lab tested blackberries and they give them a low FODMAP “Pass” at 1 cup (150 g). Yes, this is different from what Monash has reported (see below). As always, eat to your tolerances.
Hazelnuts & FODMAPs
Hazelnuts have been lab tested for FODMAPs by Monash University. 15 g, or about 10 nuts, are Green Light low FODMAP. They become Moderate for FODMAPs at double the amount.
If you can buy skinned hazelnuts, you will save a lot of time, but you will pay the price, literally. They are not cheap. Or, you can buy skin-on and remove the skins yourself.
Skinning Hazelnuts
There are two main approaches to skinning hazelnuts: a dry method and a wet method. I am more partial to the dry method, which I will describe below. You can read about the wet method at Bakepedia.
The dry technique will skin and toast hazelnuts all at once. Spread nuts in a single layer on a rimmed baking sheet pan and toast at 350°F (180°C) until they begin to give off an aroma, the skins have turned dark brown and have split – usually about 8 to 10 minutes. Shake the pan once or twice during toasting to encourage even browning.
Remove from the oven and cool briefly on a rack, then take a clean kitchen towels and rub the nuts vigorously between them. With a little work, the skins will come off. Bits of papery skin will be everywhere. We like to do this over a large, wide bowl to catch the skins with another smaller bowl nearby to place the skinned nuts as you go. Sometimes a few hazelnuts retain a tiny bit of extra-stubborn skin on them; that’s okay. Now you can proceed with the recipe. Make sure the nuts are completely cool before grinding in the food processor.
DIY Lactose-Free Dairy & Caramel
This recipe calls for lactose-free heavy cream. If you cannot locate any in your supermarkets, you can always make your own and we give you directions in our article on DIY Lactose-Free Dairy.
The recipe also calls for ½ cup (120 ml) of prepared Salted Caramel Sauce, so plan accordingly.
How To Make Low FODMAP Hazelnut Shortcake with Berries & Caramel
Preheat oven to 400°F (200°C). Coat the inside of a 9-inch (23 cm) round springform pan with nonstick spray; set aside.
Place hazelnuts in food processor fitted with metal blade and pulse on and off until finely ground. My nuts had a bit of stubborn skin left on left, hence the color. That’s okay, but the less skin the better.
Pour into a mixing bowl, then add flour, ¼-cup of the brown sugar, baking powder and salt to the same bowl.
Combine with a sturdy fork until well mixed.
Pour in the cream…
…and keep stirring and tossing with fork until large moist clumps form.
Test dough by squeezing between fingers; it should hold together (keep mixing if it doesn’t).
Press dough into prepared pan using fingertips…
…or the bottom of a flat measuring cup.
Sprinkle the top with remaining 1 tablespoon brown sugar.
Bake for about 30 minutes or until just beginning to take on a golden color around the edges.
Cool on a rack, unmold, then place shortcake on serving platter.
I LOVE that huge cake spatula. It makes moving large baked goods a cinch!
For the Filling
Place all of the berries in a mixing bowl and toss them together gently.
Pour caramel sauce over the berries and fold together very gently.
Then mound on top of the shortcake. Serve immediately.
For More Berries Desserts…
- Berry Terrine
- Strawberry Shortcake
- Best Blueberry Muffins
- Mixed Berry Slab Pavlova
- Blackberry Maple BBQ Sauce
- Fresh Strawberry Tart
- Strawberry Salsa
- Strawberry Granita
- Strawberry Lemonade
- Blueberry Pie
- Strawberry Rhubarb Crisp
- And for caramel lovers – our Low FODMAP Chocolate Caramel Tart
Low FODMAP Hazelnut Shortcake with Berries & Caramel
Our Low FODMAP Hazelnut Shortcake with Berries & Caramel is one gigantic cookie-like shortcake made with ground hazelnuts (a low FODMAP amount, of course). The topping is fresh berries folded together with some of our Low FODMAP Salted Caramel Sauce.
Ingredients:
Hazelnut Shortcake:
- 2- ounces (55 g) skinned, toasted hazelnuts
- 1 2/3 cups (241 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- ¼ cup (54 g) plus 1 tablespoon firmly packed light brown sugar, divided
- 1 tablespoon baking powder; use gluten-free if following a gluten-free diet
- ½ teaspoon salt
- 1 cup (240 ml) lactose-free heavy cream
Berry Topping:
- 10- ounces (280 g) fresh strawberries, hulled and halved or quartered (depending on size), at room temperature
- 6- ounces (170 g) fresh blueberries, at room temperature
- 3- ounces (85 g) fresh raspberries, at room temperature
- 2- ounces (55 g) fresh blackberries, at room temperature
- ½ cup (120 ml) Low FODMAP Salted Caramel Sauce, fluid and ready to use
Preparation:
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For the Shortcake: Position rack in middle of oven. Preheat oven to 400°F (200°C). Coat the inside of a 9-inch (23 cm) round springform pan with nonstick spray; set aside.
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Place nuts in food processor fitted with metal blade and pulse on and off until finely ground. Pour into a mixing bowl, then add flour, ¼-cup of the brown sugar, baking powder and salt to the same bowl. Combine with a sturdy fork until well mixed. Pour in the cream and keep stirring and tossing with fork until large moist clumps form. Test dough by squeezing between fingers; it should hold together (keep mixing if it doesn’t).
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Press dough into prepared pan using fingertips or the bottom of a flat measuring cup. Sprinkle the top with remaining 1 tablespoon brown sugar.
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Bake for about 30 minutes or until just beginning to take on a golden color around the edges. Cool on a rack, unmold, then place shortcake on serving platter.
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For the Filling & Assembly: Place all of the berries in a mixing bowl. Pour caramel sauce over the berries and fold gently, then mound on top of the shortcake. Serve immediately, cut into wedges.
Notes:
Tips
The original recipe suggested serving with softly whipped cream. If you do well with fat and have access to lactose-free heavy cream you could consider this option.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Blackberries: Blackberries have been lab tested by both Monash University and FODMAP Friendly. The Monash lab results state that 1 small berry at 4g is Green Light low FODMAP. FODMAP Friendly has lab tested blackberries and gives them a “Pass” at 1 cup (150 g).
- Blueberries: Blueberries have been lab tested by both Monash University and FODMAP Friendly. FODMAP Friendly gives them a “Pass” at 1 cup or 150 g. Monash states that a Green Light low FODMAP serving is a heaping ¼ cup or 40 g. In their tests the fruit jumped to Moderate FODMAP levels quickly at ⅓ cup or 50 g.
- Hazelnuts: Hazelnuts have been lab tested for FODMAPs by Monash University. 15 g, or about 10 nuts, are Green Light low FODMAP. They become Moderate for FODMAPs at double the amount.
- Raspberries: Raspberries have been lab tested by both Monash University and FODMAP Friendly. FODMAP Friendly gives them a “Pass” at 10 berries or 45 g. Monash states that a Green Light low FODMAP serving is 30 berries or 60 g. In their tests the fruit jumped to Moderate FODMAP levels quickly at 35 berries or 65 g.
- Strawberries: This popular berry has been lab tested by both Monash University and FODMAP Friendly. Monash lab testing reports that no FODMAPs were detected in strawberries. They suggest 10 medium berries (150 g) as a serving. FODMAP Friendly gives strawberries a “pass” and pegs 10 medium berries at (140 g).
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
I have Bob’s Red Mill hazelnut flour that I plan on using. The 2oz the same? Would that be the equivalent to about 1/4 cup?
Yes, go by weight!