Low FODMAP Gluten Free Brie Bites

Total time53 min

Prep time20 min

Cook time18 min

4.5

(30)

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Ingredients

6 servings

For the pastry cups

1 sheet gluten free pie crust (or 1 batch homemade gf shortcrust, about 9 oz), chilled
1 tbsp unsalted butter, melted

For the filling

8 oz brie cheese, rind on, cut into 12 small cubes
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp fresh thyme leaves
¼ tsp black pepper, freshly ground

For serving

1 tbsp chopped walnuts (optional)
1 tsp fresh thyme sprigs, for garnish (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease 12 cups of a 24-cup mini muffin tin with a small amount of the melted butter.
2
On a lightly floured surface (use a pinch of gluten free flour or rice flour to dust), roll the chilled gluten free pie crust to about 1/8-inch thickness. Use a 3-inch round cookie cutter to cut out 12 circles, re-rolling scraps as needed.

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