Lower FODMAP Gingerbread Pear Upside Down Cake - FODMAP Everyday

Name: Lower FODMAP Gingerbread Pear Upside Down Cake - FODMAP Everyday
Total time: 65 min
Ingredients: ½ cup (1 stick; 113 g) unsalted butter, (cut into pieces); ½ cup (107 g ) firmly packed light brown sugar; 1/8 teaspoon ground allspice; 10 ounces (280 g) drained canned pears in pear juice, (sliced into 1-inch (2.5 cm) wedges); 1 ¾ cups 254 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 2 tablespoons minced candied ginger, (optional); 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into pieces); 1/3 cup (71 g) firmly packed light brown sugar; 1 large egg, (at room temperature); 1 teaspoon vanilla extract; 3/4 cup (180 ml) unsulphured molasses; 3/4 cup (180 ml) boiling water; 1 1/2 teaspoons teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves

www.fodmapeveryday.com

Lower FODMAP Gingerbread Pear Upside Down Cake is best for those who digest sorbitol & fructose well. Not suggested for Elimination Phase.

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.

Share this recipe:

Ingredients

½ cup (1 stick; 113 g) unsalted butter, (cut into pieces)
½ cup (107 g ) firmly packed light brown sugar
1/8 teaspoon ground allspice
10 ounces (280 g) drained canned pears in pear juice, (sliced into 1-inch (2.5 cm) wedges)
1 ¾ cups 254 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
2 tablespoons minced candied ginger, (optional)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into pieces)
1/3 cup (71 g) firmly packed light brown sugar
1 large egg, (at room temperature)
1 teaspoon vanilla extract
3/4 cup (180 ml) unsulphured molasses
3/4 cup (180 ml) boiling water
1 1/2 teaspoons teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves