Low FODMAP Blueberry Crumble Slice

Steps

1. 1Preheat the oven to 180°C (350ºF) bake function. Grease a 20 x 30cm (7.9 inch by 11.8 inch) baking pan. If you want you can line the pan with baking paper.
2. 2Place 3/4 cup of sugar, 3 cups of gluten free self rising flour, salt and ground cinnamon into a medium sized bowl. Mix well. If using guar gum (or xantham) then add it now. The gum will help the mixture be less crumbly but you don't have to use it. Mix the gum through the dry ingredients.
3. 3Lightly beat the egg in a small bowl. Place the dairy free spread (olive oil spread or butter) in a bowl and soften slightly in the microwave (you want it soft to touch but not melted). Pour the soft dairy free spread spread and the egg into the dry ingredients. Blend using a fork until the wet ingredients have absorbed into the dry ingredients. Then rub the mixture between your fingers until it turns into quite large moist crumbs.
4. 4Pat half of the mixture into the pan. It needs to be pressed in firmly until the dough forms a smooth layer.
5. 5Add the blueberries evenly to the baking pan until they cover the dough. In a small bowl mix together the 3 teaspoons of corn starch and 1/4 cup of sugar. Then evenly sprinkle the sugar mixture on top.
6. 6Crumble the remaining dough over the blueberry mixture.
7. 7Bake in the oven for 30 minutes or until top is slightly golden. Let the slice cool before cutting it into 15 pieces. Serve warm with a side of low FODMAP icecream. This slice also freezes well.