The best of both worlds, crisp on the outside, chewy in the middle. Easy to make too. You create an oaty, nutty, crumbly dough, which functions as the bottom layer as well as the top, and low FODMAP strawberry preserves are spread in the middle. Baked in a square pan, they are firm enough to eat out-of-hand, but tender, too.
Add flour, kosher salt, baking powder, baking soda, and cinnamon to a large bowl, stir to combine. Add grated butter to dry ingredients, toss to combine. Add chopped walnuts, rolled oats, and light brown sugar.
Add milk, stirring gently to evenly moisten all ingredients. Dough should hold together when squeezed with hands.
Assemble Bars: Place half of the dough mixture into the prepared 8-inch (20 cm) pan, pat down firmly into an even layer. Spread jam evenly over dough. Sprinkle remaining dough over the jam layer and pat down firmly.
Our recipes are based on Monash University and FODMAP Friendly science.
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 1/4 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.