“Sizzlin’ Saturday”

IBS Friendly Recipes

 Since I love desserts/pastries and it’s blueberry season, I found this great coffee cake recipe that can also be served as a dessert.  The fine grinding of the nuts minimizes their insoluble fiber and the combination of cooking fruit and the soluble fiber makes it a safe bet for IBS bellies.

Makes 14-16 Servings

3/4 Cup Pecans, Finely Ground

1/2 Cup Packed Brown Sugar

1/4 Teaspoon Nutmeg

1/3 Cup plus 3 Tablespoons all-purpose unbleached white flour

6 Large Organic Egg Whites

1/4 Teaspoon Salt

1/4 Cup Canola Oil

2 Teaspoons Vanilla Extract

2 Cups Fresh or Frozen Blueberries (if frozen do not thaw)

1/2 Teaspoon granulated Sugar

Preheat oven to 375 degrees F.  Spray a 10 inch nonstick springform pan with cooking oil and set aside.  In a medium bowl whisk together pecans, brwon sugar, nutmeg, and flour until well combined.  In a large bowl beat egg whites with salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly.  Fold in oil and vanilla extract, and spread batter in prepared pan.  Arrange berries evenly over batter and sprinkle with granulated sugar.  Bake cake for 25-30 minutes or until a tester comes out clean.  Cool on rack.