GI Rescue Recipes for Kids: Pumpkin Cobbler Cake

Fall has arrived and all of the Halloween activities have me craving pumpkin everything, from pumpkin lattes to baked goods. With our daughter still on a Low FODMAP diet, my old standby recipes won’t work. So, I modified one of our favorite pumpkin desserts to meet the diet criteria and successfully turned out a healthy version. This yummy pumpkin cake is low in sugar and gluten-free, yet so delicious! The whole family gave it an enthusiastic thumbs up. Happy Halloween!

Pumpkin Cobbler Cake

2 eggs
1/2 c. brown sugar
1 15 oz. can of organic pumpkin
1/3 c. olive oil
1 tsp. vanilla
1 Tbsp. cinnamon
1 1/2 c. gluten-free flour
1 tsp. baking powder

Preheat oven to 350 degrees. Blend eggs, sugar, pumpkin, olive oil and vanilla with an electric mixer. Then, add and blend in flour, baking powder and cinnamon. Pour into greased 8×8 baking dish.

Topping:
4 Tbsp. (or 1/4 stick) butter (melted)
1/4 c. brown sugar
1/2 c. gluten-free flour
1/2 c. pecan baking pieces (or walnuts)

Stir four ingredients together, then sprinkle on top of batter. It’s easiest to use your hands to more evenly distribute the topping.

Bake at 350 degrees for 30-35 minutes (or until toothpick comes out clean) and let cool for 5 minutes, then serve warm.

Enjoy!

xo
Angela

More on our family’s elimination/FODMAP diet journey here.  Plus, check out our Lifestyle section for more recipes and other dietary information (from special GI diets to living with food allergies), as well as other lifestyle topics.

P.S. Do you have any “total elimination or FODMAP” recipes you like? Please share!! Email me at angela@momstylelab.com.

P.P.S. What exactly does FODMAP mean? The FODMAP diet focuses on a large group of dietary sugars called FODMAPs, which stands for Fermentable Oligo-saccharides, Di-saccharides, Mono-saccharides and Polyols. These sugars are often poorly absorbed in the small intestine and ferment causing bacteria and gas. After a few months on the elimination diet, my daughter’s doctor switched her to the FODMAP diet, which combined with the right antibiotics got rid of her bacterial overgrowth. She has been instructed to remain on the FODMAP diet as long as possible to maintain her GI health and balance.

Editorial Note: Please note that I am a mom — not a doctor, dietician or nutritionist — so am not trying to give advice, but rather just pass on my own learnings in the kitchen. The recipes I’m sharing may not work for everyone or every elimination or FODMAP diet. 



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