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.
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.
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.
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.
Our recipes are based on Monash University and FODMAP Friendly science.
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.