Low FODMAP Sticky Cranberry Gingerbread Recipe | Samsung Food App

Name: Low FODMAP Sticky Cranberry Gingerbread Recipe | Samsung Food App
Total time: 65 min
Ingredients: 2 ½ cups (265 g) fresh or frozen cranberries; 1 cup (198 g) sugar; 1 tablespoon water; ½ cup (113 g; 1 stick) unsalted butter; ⅔ cup (141 g) firmly packed light brown sugar; ½ cup (120 ml) lactose-free whole milk, (at room temperature); ½ cup (120 ml) brown rice syrup; ¼ cup (60 ml) unsulphured molasses, (such as Grandma's brand); 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 1 tablespoon ground ginger; ½ teaspoon baking powder; (use gluten-free if following a gluten-free diet); ½ teaspoon ground cinnamon; ¼ teaspoon ground allspice; ¼ teaspoon baking soda; ¼ teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 large eggs, (at room temperature); 1 tablespoon finely grated fresh ginger

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Our Low FODMAP Sticky Cranberry Gingerbread is easy to make, gluten-free and combines two of our most favorite holiday flavors: gingerbread and cranberries. Baked in a 9-inch (23 cm) pan and cut into...

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Ingredients

2 ½ cups (265 g) fresh or frozen cranberries
1 cup (198 g) sugar
1 tablespoon water
½ cup (113 g; 1 stick) unsalted butter
⅔ cup (141 g) firmly packed light brown sugar
½ cup (120 ml) lactose-free whole milk, (at room temperature)
½ cup (120 ml) brown rice syrup
¼ cup (60 ml) unsulphured molasses, (such as Grandma's brand)
1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
1 tablespoon ground ginger
½ teaspoon baking powder; (use gluten-free if following a gluten-free diet)
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs, (at room temperature)
1 tablespoon finely grated fresh ginger