Low FODMAP Hazelnut Shortcake with Berries & Caramel - FODMAP Everyday

Name: Low FODMAP Hazelnut Shortcake with Berries & Caramel - FODMAP Everyday
Total time: 50 min
Ingredients: 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; 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)

www.fodmapeveryday.com

Our Low FODMAP Hazelnut Shortcake with Berries & Caramel is made with one gigantic cookie-like shortbread. Berries & caramel folded together nestle on top.

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Ingredients

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
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)