Low FODMAP Strawberry Cornmeal Yogurt Skillet Cake

Name: Low FODMAP Strawberry Cornmeal Yogurt Skillet Cake
Total time: 60 min
Ingredients: 1/2 pound (225 g) strawberries, (halved); 1 cup (198 g) sugar, (divided); 1 teaspoon lemon juice; 1 cup (145 g) all-purpose gluten-free flour, (such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour); 1/3 cup (69 g) fine cornmeal, (preferably stoneground); 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet); 1/4 teaspoon salt; 1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into pieces); 1/2 teaspoon vanilla extract; 2 large eggs, (at room temperature); 1/2 cup (120 ml) low-fat lactose-free yogurt

www.fodmapeveryday.com

You don't even need a cake pan to make our FODMAP IT!™ Strawberry Cornmeal Yogurt Skillet Cake! Try it for an indulgent breakfast, brunch or even dessert.

View full recipe on www.fodmapeveryday.com

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Cooking tools:

Oven
Skillet
Nonstick spray
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Hand mixer
Spatula
Offset spatula
Toothpick
Cooling rack
Chef's knife
Cutting board

Ingredients

1/2 pound (225 g) strawberries, (halved)
1 cup (198 g) sugar, (divided)
1 teaspoon lemon juice
1 cup (145 g) all-purpose gluten-free flour, (such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)
1/3 cup (69 g) fine cornmeal, (preferably stoneground)
1 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
1/4 teaspoon salt
1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into pieces)
1/2 teaspoon vanilla extract
2 large eggs, (at room temperature)
1/2 cup (120 ml) low-fat lactose-free yogurt