Low FODMAP Baked Brie with Cranberries and Pecans
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Learn more →Ingredients
8 servings
- 1 wheel (8 oz) brie cheese
For the topping
- 1 cup fresh or frozen cranberries
Ingredient noteA serving of up to about 1/2 cup of cranberries is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cranberries, please tap it and change its rating to Red.
- 3 tbsp maple syrup
- 1 tbsp unsalted butter
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp kosher salt
- ½ cup pecan halves, roughly chopped
For serving
- 1 tsp fresh thyme leaves (optional)
- crackers or sliced baguette, for serving
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Combine the cranberries, maple syrup, butter, cinnamon, nutmeg, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens to a loose jam consistency, about 8–10 minutes. Remove from heat and stir in the chopped pecans.
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