Low FODMAP Cornmeal Berry Snack Cake

Name: Low FODMAP Cornmeal Berry Snack Cake
Total time: 55 min
Ingredients: ½ cup (120 ml) lactose-free whole milk, (at room temperature); 2 teaspoons lemon juice; ½ cup (63 g) plus 2 tablespoons fresh blueberries; ½ cup (68 g) plus 2 tablespoons fresh raspberries; 2/3 cup (131 g) plus 2 tablespoons sugar, (divided); 1 cup (145 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour); 3/4 cup (104 g) medium-grind yellow cornmeal ((finely ground can be used)); 2 teaspoons baking powder; (use gluten-free if following a gluten-free diet); ½ teaspoon salt; 1/2 cup (113 g; 1 stick) unsalted butter, (melted); 1/4 cup (60 ml) neutral flavored vegetable oil, (such as canola, rice bran or blended vegetable oil); 2 large eggs (at room temperature)

www.fodmapeveryday.com

Looking for a simple cake recipe that doesn't require a mixer or any baking experience? Our Low FODMAP Cornmeal Berry Snack Cake is the perfect choice!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

½ cup (120 ml) lactose-free whole milk, (at room temperature)
2 teaspoons lemon juice
½ cup (63 g) plus 2 tablespoons fresh blueberries
½ cup (68 g) plus 2 tablespoons fresh raspberries
2/3 cup (131 g) plus 2 tablespoons sugar, (divided)
1 cup (145 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
3/4 cup (104 g) medium-grind yellow cornmeal ((finely ground can be used))
2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
½ teaspoon salt
1/2 cup (113 g; 1 stick) unsalted butter, (melted)
1/4 cup (60 ml) neutral flavored vegetable oil, (such as canola, rice bran or blended vegetable oil)
2 large eggs (at room temperature)