Low FODMAP Strawberry Bread

Name: Low FODMAP Strawberry Bread
Total time: 55 min
Ingredients: 5 ounces (140 g) frozen unsweetened strawberries, (thawed); Scant 2/3 cup (165 ml) neutral flavored vegetable oil, ( such as canola); 2 large eggs, (at room temperature, well beaten); 1 ½ teaspoons cinnamon; 1 teaspoon vanilla extract; 1 1/2 cups (218 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour); 1 cup (198 g) sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (100 g) toasted walnut or pecan halves, (finely chopped)

www.fodmapeveryday.com

Low FODMAP Strawberry Bread is an easy-to-make quick bread that takes advantage of frozen unsweetened strawberries, which means we can make it year round!

View full recipe on www.fodmapeveryday.com

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Ingredients

5 ounces (140 g) frozen unsweetened strawberries, (thawed)
Scant 2/3 cup (165 ml) neutral flavored vegetable oil, ( such as canola)
2 large eggs, (at room temperature, well beaten)
1 ½ teaspoons cinnamon
1 teaspoon vanilla extract
1 1/2 cups (218 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
1 cup (198 g) sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (100 g) toasted walnut or pecan halves, (finely chopped)