This is a quick and easy Low Fodmap Recipe perfect for those lazy Sunday mornings or if you have a picnic planned!
LOW FODMAP JAM & CREAM
Heat small saucepan on low-medium heat. Put sliced strawberries, 1 1/2 tbs of rice malt syrup, 1 tsp of freshly squeezed lemon into saucepan and stir consistently. Allow mixture to boil while stirring. Using a mash potato utensil, mash ingredients thoroughly. Turn heat to low and allow to simmer. Transfer mixture to a little jar or container and refrigerate.
Pour Liddells Thickened Lactose Free Cream into a bowl using an electric beater or whisk, thicken cream. Please note both the low fodmap jam and cream will have a lot more liquid than commercial products.
LOW FODMAP SCONES
This recipe makes approximately 12 scones.
Dice organic butter into little cubes. Sieve all your dry ingredients into a mixing bowl then add in the diced butter. Using your fingers squeeze dry ingredients with butter until you get a breadcrumb texture. Pre-heat oven to 200 degrees Celsius. Once done create an empty circle in the middle of the bowl and add in 3/4 of your liddells lactose free milk. Mix around and then add in the rest of your lactose free milk. Mix around until a dough-like consistency. Make sure not to mix too well.
Scatter gluten free self raising flour onto bench top and cover surfaces of your hands. This will prevent the dough from sticking too much. Knead dough on bench top and create a large circular shape that has around 2-3cm thickness. Using an object that has a diameter of about 5cm (I used a wine glass) cut the dough and place each scone cylinder onto a baking tray (lined with baking paper).
Once all cylinders have been created melt 1 tbs of butter and lactose free milk. Using a brush lightly paint on butter/milk liquid onto the tops and around the sides this will help create that golden brown colour.
Bake for 12 mins. Remove from the oven and let scones cool.
Serve with a cup of tea! Low Fodmap Jam & Cream!