Low FODMAP Raspberry Slice

I am one of those people that hoards recipes for years, and usually never ends up making them. I used to have a binder where I would just stick a bunch of pages that I’d torn out of magazines, old recipe cards, print outs from the internet, and there they would stay. The other week I did a bit of spring cleaning and decided it was finally time to go through that binder, and throw out the recipes I know I will never make, or can now no longer eat.

I stopped on this recipe from the Woolworths Fresh magazine from November 2017, and decided to change it into something I could enjoy. Here is my low FODMAP raspberry slice, with credit to Woolworths Fresh. The original recipe is theirs, but the adjustments made are my own.

You can find the link to the original recipe here.

The slice is a nice mix between sweet and fruity, so doesn’t sit heavy on the stomach. But that also makes it ridiculously easy to eat, which is always dangerous. Ah well, we do what we can!

Low FODMAP Raspberry Slice


Course Dessert
Prep Time 40 minutes
Servings 6 cups

Ingredients

Base

  • 1/2 cup gluten free oats
  • 1 tbsp cacao
  • 1 1/2 tbsp rice malt syrup
  • 1 tbsp coconut oil

Raspberry Filling

  • 1/2 cup macadamias, soaked overnight
  • 1/2 cup frozen raspberries
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • 2 tbsp desiccated coconut

Chocolate Top

  • 4 tbsp coconut oil
  • 4 tsp cacao
  • 4 tbsp maple syrup

Instructions

  1. The night before making the slice, soak the macadamias in boiling water overnight.

  2. Pulse the oats in a blender and combine with the other ingredients for the base. Press the mixture into 6 holes of a muffin tray and place in the fridge.

  3. Drain the macadamias and put them in a high speed blender. Process until they are broken down into small pieces. Add the remaining filling ingredients to the blender and process until the mixture is combined.

  4. Spread the filling onto the bases and put them back in the fridge.

  5. Combine the ingredients for the chocolate topping in a bowl and stir until smooth.

  6. Spread the topping on top of the raspberry filling when it has solidified. Place the slices in the fridge and keep refrigerated until serving.

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