As we are now getting into the strawberry season I have noticed that strawberries are becoming more available in supermarkets and are regularly on offer or reduced in price at my local.
Yesterday I fancied a hot pudding that would warm me up as it was a rather chilly rainy evening. In the winter I used to always enjoy apple crumble to warm me up, but sadly apple is another one of my IBS triggers as it is high FODMAP being high in both fructose and polyols.
Although my original recipe would have used sugar I thought I would give it a try replacing the sugar with stevia to make the dessert sugar free and thus healthier.
Happy to report success first time and it was perfect to warm me up and stop my sweet cravings!
MINI STRAWBERRY CRUMBLE
Cuisine Gluten free,
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Calories 140 kcal
- 8 strawberries sliced into halves
- 1/2 tbsp maple syrup
- ground vanilla 2 twists of Dr Oetker vanilla grinder
- 2 tbsp ground almonds
- 3 tbsp oats gluten free
- 1/4 tsp stevia Sweetness from a Leaf (Canderel brand)
- 1/2 tsp cinnamon
- 1 tbsp dairy free butter diced into small pieces
- Preheat the oven to 180°C
- In a small bowl combine the first 3 ingredients and set aside.
- Meanwhile in another bowl combine the ground almonds, oats, sweetener and cinnamon.
- Add the butter slowly and using your fingers mix to form crumbs.
- Pour half of the strawberry mixture into the bottom of each ramekin dish and top with half of the crumble mixture.
- Bake in an oven for 30-35 minutes, or until golden brown and the juices are bubbling.