Saturday, March 28, 2020

OATY BREAKFAST BUNS - GF, LOW FODMAP

Oaty breakfast bun with pecan

I follow a low fodmap diet because I have fibromyalgia so eating out is tricky, but eating at home is manageable. I did The Happy Pear's Happy Gut online cookery course last year and got some great new low fodmap recipes from it. This is one of my favourites.

I normally make these with blueberries but substituted grated carrot today for a change. I eat one for breakfast with an Alpro Coconut 'yogurt' and a sprinkle of mixed seeds.



INGREDIENTS

1 TBLSP GROUND FLAX SEED
3 TBLSP WATER
90G PORRIDGE OATS
70G GROUND ALMONDS
½ TSP BAKING POWDER
½ TSP BREAD SODA
75 ML VEG OIL
75 ML MAPLE SYRUP
1 TSP VANILLA ESSENCE
100G RASPS OR BLUEBERRIES or 1 GRATED CARROT
PECANS FOR DECORATION (OPTIONAL)

METHOD

·         Pre heat oven to 180c
·         Line a bun tray (makes 9 small or 6 large)
·         Make up the flax egg with the water
·         Grate the carrot finely (if using)
·         Mix the dry ingredients together
·         Mix in the wet ingredients
·         Mix in the berries or carrots
·         Plop mixture into bun cases
·         Decorate with pecans (or flaked almonds)
·         Bake for 20 to 25 minutes





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