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Blueberry Pudding Recipe (Low FODMAP)

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Most Low FODMAP Blueberry have been flavoured with cocoa and call for ½ an egg.  I do like the idea of being able to mix and cook a little dessert in only 5-10 minutes but, call me frugal if you like, using ½ an egg just doesn’t sit right with me.  Surely this can be done without the egg all together…

Ingredients

Scale
  • 2 tablespoons rice flour (I like to use brown rice flour)
  • 1 tablespoon almond meal
  • 2 teaspoons corn flour
  • 2 teaspoons tapioca starch
  • ½ teaspoon baking powder
  • 1 ½ tablespoons brown sugar
  • 3 teaspoons softened butter, alternative spread, or oil
  • 2 tablespoons milk, lactose free if required
  • ¼ teaspoon vanilla
  • heaped ¼ cup frozen blueberries
  • 2 teaspoons maple syrup
  • 2 teaspoons water
  • ½ teaspoon corn flour

Instructions

  1. My microwave is 1000W; you may need to adjust cooking time if your microwave is different. 
  2. Combine the dry ingredients in a bowl.
  3. Rub in butter (if using) with fingertips until mixture looks like breadcrumbs.
  4. Stir in milk and vanilla (and oil if using instead of butter) to form a thick batter.The cake batter was spooned over the hot berries and then cooked for 2 minutes.
  5. Combine blueberries, maple syrup, water and cornflour in a large mug 
  6. Heat in microwave on high for 30 seconds, stir, then heat for another 20 seconds.
  7. Spoon batter over the hot berries and cook on medium-high for 2 minutes.
  8. Stand one minute before enjoying straight from the mug.

Nutrition

Find it online: https://www.fodmaplife.com/low-fodmap-blueberry-pudding-recipe/

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