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

OAT & SESAME BISCUITS

I have a funny little book called Porridge by Margaret Briggs which I am fond of - it's kind of eccentric in tone. Often, before baking, I read through the ingredients to see if I have what I need but when I read the method an extra ingredient magically appears. Today, I decided to make these oat and sesame biscuits, and step 4 said 'Add the beaten egg and stir well'. Huh, Margaret?! You never mentioned egg in the ingredients...

Anyway, I used one egg and crossed my fingers and they turned out lovely. If I am making them again, though, I would use less sugar as they are rather sweet.

Oat and Sesame Biscuits

INGREDIENTS

150g porridge oats
2 tablespoons sesame seeds
75g brown sugar (or 50g for a less sweet taste)
125ml vegetable oil (I used rapeseed oil)
1 egg, beaten

METHOD

1) Preheat the oven to 170C & grease two baking trays.
2) Roast the sesame seeds in a dry pan until golden.
3) Put the porridge oats, sesame seeds, sugar and oil in a bowl. Mix together and leave for one hour.
4) Add the beaten egg and mix well.
5) Put small spoonfuls of the mixture onto the greased baking trays.
6) Bake for 15 to 20 minutes.
7) Leave to cool a little before moving to a cooling rack.

My mix made 17 biscuits. 117 kcal per biscuit, 8 g of fat.