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 1/3 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 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.