Name: Low FODMAP pumpkin spiced breakfast cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 14
Ingredients: 200 oat flour (I use ultra fine oats); 200 g gluten-free flour; 350 ml lactose-free milk (I used lactose-free cow milk, but you can also use almond milk); 2 eggs, at room temperature; 6 to 9 tbsp rice syrup (I used 6 tbsp, but if you want a slightly sweeter cake, you can use 9 tbsp); 2 tbsp brown sugar; 3 tbsp pumpkin spice; 1 tbsp cinnamon; 2 tsp baking soda; a pinch of salt; a 10-inch rectangular cake tin

Description

I have always been crazy about Dutch ontbijtkoek. In this blog, I share a recipe for a low FODMAP pumpkin spiced breakfast cake. Gluten-free, lactose-free.

Ingredients

Scale

200 oat flour (I use ultra fine oats)
200 g gluten-free flour
350 ml lactose-free milk (I used lactose-free cow milk, but you can also use almond milk)
2 eggs, at room temperature
6 to 9 tbsp rice syrup (I used 6 tbsp, but if you want a slightly sweeter cake, you can use 9 tbsp)
2 tbsp brown sugar
3 tbsp pumpkin spice
1 tbsp cinnamon
2 tsp baking soda
a pinch of salt
a 10-inch rectangular cake tin

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Instructions

Pre-heat the oven to 150 degrees Celcius (300 F). Layer the cake tin with baking parchment.
But the eggs together with the milk and the rice syrup into a bowl and stir this together with a whisk.
Add the oat flour, flour, pumpkin spice, cinnamon, baking soda, brown sugar and salt little by little while you continue to stir.
Stir everything together with a whisk until you have a smooth mixture. Pour the mixture into the baking tin.
Bake the breakfast cake for 50 minutes in the oven. Check how the cake is doing during the baking. Ovens bake differently, so the cake might need a few minutes longer or shorter in your oven. The breakfast cake is done when a toothpick comes out clean.

Prep Time: 10 mins
Cook Time: 50 mins

Nutrition

Serving Size: 1 slice
Calories: 144
Fat: 2
Carbohydrates: 26
Fiber: 2
Protein: 4