Hello and happy Fall from the great state of Maine!
Russ and I have been hunkering down at our cottage in lower coastal Maine for the last 5 months. It’s been so lovely exploring coastal Maine on the weekends. I have had more lobster rolls this summer than any time in my entire life. Not a bad gig. The New England foliage has been spectacular this year!
In keeping with the fall weather theme, I found some canned pumpkin and decided to make a delicious pumpkin bar with a layer of cream cheese and crumb topping. These are decadent and so delicious.
Let’s talk about cream cheese and the low FODMAP diet. The FODMAP in question in cheese made from cow’s milk is lactose. Lactose is in the ‘wet’ part of milk–so hard + aged cheeses have no lactose and softer cheeses have a little bit more–but not much. Monash U -the pioneers in the low FODMAP diet have deemed 1 or more grams of lactose in a food as a cut-off level–considered high FODMAP. In my opinion, this is a very strict cut off –as most people with lactose intolerance can tolerate much more per sitting–some up to 4 grams or more. That being said, I kept the cream cheese amount in the recipe within the Monash U low FODMAP guidelines–which allows 2 tablespoons of cream cheese per serving. This recipe makes 12 servings–and I included 8 serving size portions of cream cheese. Stick to one bar per sitting (and you are very much within the guidelines a low FODMAP diet). As a friendly reminder, don’t over-restrict your diet unnecessarily.
Here’s the deliciousness for your viewing pleasure.
On to the the recipe!