As some of you may know, I am doing the FODMAP Diet to help treat my IBS. However, I am really struggling to find snacks that I can eat without eating the same foods everyday. Surely I can’t be the only person going through these issues so I thought I would start a new segment on my blog called ‘FODMAP Friday’s’. In this segment I will post a FODMAP Friendly recipe for not only those struggling with IBS, but those who are gluten-free, lactose free and I’ll even throw in dairy free recipes too! Yes, I do know today is Sunday but I couldn’t wait to share this recipe with you and I’ve also had a very crazy week. You have no idea… Anyways, today I tried out my own adaptation of FODMAP Fun’s Blueberry & Coconut Muffins (Low FODMAP Recipe). I didn’t have any blueberries or gluten-free self-raising flour so I slightly changed the recipe to suit me and this is what I came up with.
2 large eggs
1 cup gluten-free plain flour
1/2 cup lactose/dairy free milk of your choice (I used almond milk but you could use coconut milk, rice milk or Zymil)
1/3 cup caster sugar
2/3 dairy free spread (Nuttelex or Canola Spread will work)
1 cup raspberries (I used frozen, don’t judge me)
1/4 cup desiccated coconut plus extra to sprinkle on top
Preheat oven to 180 degrees Celsius.
Mix margarine and caster sugar together until you have a creamy paste.
Add the eggs and whisk until the mixture is light and fluffy.
Fold the flour in using a spatula and once combined add the raspberries and desiccated coconut.
Pour in the milk slowly and combine until all ingredients are combined and the mixture is moist.
Spoon the mixture into a muffin tray lined with patty papers. Sprinkle the remaining desiccated coconut on top of the muffins and cook in the oven for about 20 minutes.
The muffins should spring back when lightly touched.
So now I have a delicious chocolate treat to enjoy this week that isn’t going to make me bloated and uncomfortable! Winning! Tell me what you think! Would you like to see FODMAP Friday’s become a thing?