It’s time to say, “Happy Birthday to the USA!” …and who doesn’t like fireworks, parades, cookouts, and yummy desserts?
To get you in the RED, WHITE and BLUE spirit, I have a few fun dessert inspirations to share for the low FODMAP diet follower gearing up for the celebrations.
For the above recipes, check out my Fruit & Yogurt Topped Pineapple Slices! Simply use strawberries, blueberries & raspberries to keep up the Red, White & Blue holiday theme going. To serve, we slice the pineapple into a 4 triangles with a pizza cutter. So pretty & healthy.
If you know me…you know I am all about dark chocolate dipped fruit! It’s easy to dip fruit in melted semi-sweet chocolate chips and bring an extra specialness to your fruit-based desserts. Click here for my how -to -do instructions–and get a few more chocolate dipped fruit inspirations. Add a few non-pareil patriotic sprinkles to your chocolate dipped fruit, if you want kick your dessert up a notch.
And if you want to whip up a low FODMAP strawberry shortcake…the quintessential summer dessert, check out my recipe here!
Today’s recipe is Fruit ‘n Oat Crumble Bars! It’s a super easy recipe that includes a smattering of blueberries, coconut and strawberries…just keeping up with the red, white & blue holiday theme!
Bake up, let cool and slice into 9 bars. YUM!
Happy Holiday LOOOONG weekend to my fellow US followers! Enjoy time with family, relaxation and perhaps a yummy dessert or two, too!
Here’s the recipe>>>>>>
Ingredients
- Makes 9 servings
- 3/4 cup gluten free flour blend
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1/4 pound butter (1 stick), melted
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 egg white
- 5 medium strawberries cut lengthwise in 3 pieces
- 12-15 blueberries
- 1 tablespoon unsweetened flaked coconut
Instructions
- Preheat oven to 350 degrees F.
- Line 8 x 8 pan with parchment paper.
- In medium bowl, mix gluten free flour blend, oats, brown sugar, butter, cinnamon and vanilla. Reserve 1/3 of this mixture--set aside.
- Add egg white to remaining oat mixture until blended and press firmly into 8 x 8 pan.
- Place strawberry slices and blueberries over the mixtures.
- Sprinkle top with flaked coconut.
- Bake 25 minutes.
- Let cool and then slice into bars.
- Refrigerate leftovers.
For more summer fun and BBQ inspiration, check out my all new FODY foods collab, The Cookout with Kate BBQ Box with FODY! (full discloser: the link is a paid affiliate link). The Cookout with Kate Box contains 8 of my favorite FODY food products, a free downloadable recipe inspiration guide with over 20 recipes, plus low FODMAP swag…a fun beachball and navy cooler bag. Toni Fiori (my partner in crime, at our practice, For a Digestive Peace of Mind) and I are upping our beach ball game in the video link, click below >>>
Sandy Murray
Hello! Your resources are great! I’m wondering if Telenti dark chocolate sorbetto is low fodmap. Ingredients: water· sugar· cocoa powder (processed with alkali)· dextrose· vanilla extract· carob gum· guar gum. What about Lactaid chocolate ice cream? Thank you!
katescarlata
Can’t say for sure (without the food being actually tested)–but I think the Talenti chocolate sorbetto is low FODMAP. And the lactaid chocolate looks good too.
Dorothy
Looks good! What do you do with the reserved 1/3 of mixture? Is it supposed to be put on top of the pressed-into-pan mixture? Or put on top of the fruit? Thanks for all of your IBS help!