New Recipe: Low-FODMAP Blueberry Lavender Pancakes

I love lavender.  I love the color and the sweet floral fragrance…I love the sight of lavender fields, the smell of lavender essential oils and I also love lavender in foods.

Lavender gives baked goods and pancakes a lovely taste, and also goes well with lemon flavors.  I was looking for a reason to experiment with pancakes recently, and am very pleased with the recipe below, and I think you will just love these pancakes and the hint of lavender along with the delicate blueberries.

You can learn about the history of lavender here.  I also love the recipe here for Lemon and Lavender Chicken -just be sure to swap out the high-FODMAP honey for low-FODMAP maple syrup.

I adapted the recipe below from Bob’s Red Mill Fluffy Gluten Free Pancakes recipe.  When I worked with Bob’s Red Mill recipe, at first it seemed a little too dry so I added more milk and also swapped olive oil for coconut oil.  The other additions I made to their basic recipe was to add in fresh blueberries and No. 3 Lavender Infused Simple Syrup from Sonoma and Co.

I had fun styling this photograph and dripping the delicious maple syrup on top…can you just taste the pancakes now?  My Mother’s gorgeous Belleek China Shamrock Teapot can be seen in the background, along with flowers from my garden and a white vase from the table settings we used for my wedding.
low fodmap blueberry lavender pancakes

Low-FODMAP Blueberry Lavender Pancakes

*TIP – When buying flours make sure you read labels to ensure no high-FODMAPs are in the ingredient list.  I like using Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour for many of my recipes.

Directions

  1. Preheat a griddle or frying pan to medium or medium-high heat (350 – 375°F).
  2. Combine the flour, baking powder, baking soda and salt in a medium bowl.
  3. Place coconut oil in a microwave-safe bowl and melt on high for 30-45 seconds (microwave times vary).
  4. In a separate bowl, whisk together the eggs, milk, melted coconut oil and simple syrup.
  5. Using a wire whisk, combine wet ingredients into dry ingredients and whisk until smooth.  Gently fold in blueberries.
  6. Ladle approximately ⅓ cup pancake batter onto hot griddle or pan. Once bubbly and edges begin to thicken and are dry, flip to opposite side.  Cook on each side for about 3 – 4 minutes per side.
  7. Garnish with a pinch of confectioner’s sugar and edible lavender if desired!

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Looking for help on the low-FODMAP diet?  Ask me about my nutritional coaching services by contacting me here.

Be good to yourself and your gut!BEC_6825

Colleen Francioli

Certified Nutritionist Consultant
Founder FODMAP Life & BonCalme
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Pumpkin Spice Cupcakes with Vegan Frosting – low-FODMAP

Happy Halloween!

I hope you all have a safe and happy Halloween today!  Here’s a sweet recipe that’s perfect for the Fall: Pumpkin Spice Cupcakes with Buttercream Frosting – yum is the only word you need to know (wheat-free, gluten-free, lactose-free, nut-free)!  I used the batter to make mini cupcakes (my recipe will make 24 regular-sized cupcakes) and for a ghoulish look, the frosting wasn’t chilled beforehand which created the canvas for my scary melted ghost faces (using black decorating gel).   The Buttercream Frosting does not contain lactose and it also happens to be vegan.

Pumpkin Spice Cupcakes

Servings 24

Directions

  1. Preheat oven to 350°F.
  2. Using a stand mixer, on medium speed, cream butter and sugars together until fluffy. Add in pumpkin, egg and vanilla extract.
  3. In a medium-sized bowl stir together flour, baking soda, baking powder, cinnamon and salt. Combine with butter-sugar mixture on low speed.
  4. Using a non-stick, un-greased cupcake or muffin pan, fill cups 2/3 full with batter.
  5. Bake for about 12 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from pan and transfer to racks to cool. Let cool for at least 30 minutes, then frost with Buttercream Lactose-Free Frosting (recipe below!).

Buttercream Lactose-Free Frosting

This lactose-free, vegan frosting is so yummy and it’s also vegan! Use it on a variety of cupcakes, cakes, pumpkin bread, or pumpkin cookies.

Ingredients

Makes 1 1/4 cups

  • 1/2 cup lactose-free organic margarine (like Earth Balance Original)
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon plain unsweetened almond milk
  • 1/2 tablespoon plain lactose-free yogurt

Using a stand mixer or an electric hand mixer with a large mixing bowl, cream margarine at a low speed and gradually add in confectioners’ sugar, until combined. Setting speed to high, add remaining ingredients, and beat until smooth and creamy. Be sure to chill first for 30 minutes – 1 hour before using.

*I use Earth Balance Buttery Spread and one item in the ingredients that could be questionable is the pea protein.  It’s not been analyzed yet for FODMAP content, however, it is located toward the end of the ingredients so it shouldn’t be present in high amounts (which is a good rule of thumb to follow when reading labels for the low-FODMAP diet).  Personally, I’ve not had any issues with Earth Balance.

Hope you enjoy!  Don’t forget to follow me on social media and sign up for my newsletter! Follow/like/comment on FacebookInstagramTwitter and Pinterest.

Have a great rest of your weekend!

Colleen Francioli

colleen frnacioliCertified Nutritionist Consultant

Banana Bread: The Sequel. Low-FODMAP Banana-Carrot Bread

By Anna Lewin, FODMAP Journey

I promise I don’t make banana bread ALL the time! But the Banana-Sultana Bread I made was pretty delicious (if I do say so myself!) so there was only one thing to do – make it again! But this time…Banana-Carrot Bread. Warning: More-ish…

Low-FODMAP Banana-Carrot Bread - makes you go 'mmm'
Low-FODMAP Banana-Carrot Bread – makes you go ‘mmm’

This is my adapted version of a recipe from one of the booklets I received from the dietitian when I first started on the diet, courtesy of King’s College London. Their recipes ‘keep it simple’ – now that sounds familiar… very much my approach! 🙂

Time to cool off...
Time to cool off…

Ingredients:
250g gluten-free self-raising flour
1 tsp baking powder
1 tsp mixed spice
125g grated carrot
4 bananas
2 eggs
1 tbsp golden syrup
100ml vegetable oil
Scattering of pumpkin seeds

Sliced and ready to eat/freeze!
Sliced and ready to eat/freeze!

1. Pre-heat the oven to 180C. Mash the bananas, then mix with the golden syrup.
2. Add to this the eggs (already whisked) and the oil. Mix everything together.
3. Add the flour and baking powder, mixing well. Finally, add the carrots and mixed spice.
4. Then pop the mixture into a lined/greased loaf tin, scattering the pumpkin seeds on top. Into the oven it goes…
5. 40 minutes later (or until cooked), take out the oven. Then allow the bread to cool – taking out of the tin after a couple of minutes of cooling.
6. When cool enough to slice (or for as long as you can wait), enjoy a taste while it’s still warm (nothing beats it!).
7. Store in an airtight tin or freeze, to enjoy again and again – I sliced before freezing for an easier life, as with the Nana-Sultana Bread!

You can see the orange tint that the bread has – and it’s all natural! The banana/carrot/mixed spice combo is a good’un. A minimal-prep, maximum flavour recipe – oh and your kitchen will smell divine!

Enjoy! xo

TRAVELING on the Low FODMAP diet: Tips to keep the belly happy (and a simple recipe)

Hi friends!! I am beyond STOKED to contribute to this blog 🙂 and I want to thank Colleen for welcoming me! I hope to be able to inspire others on this FODMAP journey, maybe making life a little easier!!!

Since MEMORIAL DAY is around the corner, which means Summer weekend getaways (woooohoooo)I thought what a better time than now to talk about traveling tips on the low FODMAP diet.  Lets face it, traveling can be super stressful when you are on a restrictive diet (and cause anxiety which is a BIGGGGG NO NO for us tummy issue folk). Here are few tips that work for me and keep me sane on my travels, since I refuse to let my dietary restrictions control MY LIFE ( I shall control them 😉 :

ITEMS TO PACK:

MY TRAVEL NECESSITIES
MY TRAVEL NECESSITIES
  • PEPPERMINT TEA BAGS: Perfect for taming an upset traveling tummy.
  • RICE CAKES: Lundberg brown rice are my fave.
  • JUSTINS ALMOND BUTTER PACKETS OR A JAR OF PEANUTBUTTER : I prefer PB since almond butter has a limit, 1 tbsp= about 12 almonds which is OVER the low FODMAP limit of 10 almonds. Nut butters are great to spread on your ricecakes with Banana coins for breakfast, snacks or whatev. Bananas are easy to find anywhere. Perfect airplane or train snack!
The perfect tummy friendly snack
The perfect tummy friendly snack
  • CINNAMON: for your bananas/ricecakes
  • OATMEAL: I bring gluten free Bobs Red Mill quick cooking oats in ziplock bags. Add boiling water in a paper cup, add chia seeds, bananas,peanutbutter, cinnamon: fiberfulBFAST!

    photo 3-2
    YUM!
  • CHIA SEEDS: Fiber when traveling!
  • ZIPLOCK BAGS/PLASTIC KNIVES/MEASURING CUPS: I pack these because you can easily carry your snacks around, use the knives to cut bananas, and measuring cups for your oats/chia seeds/nut butters.
  • PRE SOAKED NUTS : raw almonds,hazelnuts, walnuts (all limit 10), pumpkin seeds(2 tbsp), when soaked are easier for digestion.
  • DIY TRAILMIXES:  Throw in gluten free pretzels, nuts, any low fodmap cereal, ‘enjoy life’ choco chips.. etc, get creative here and know your limits..
  • HOMEMADE COOKIES: this is one of my FAV traveling items because they can keep well for a week in a mini fridge and it can work as a breakfast/snack/dessert when everyone else is indulging in ice-cream or whatever those non FODMAP people eat ;), take out a yummy cookie!

RECIPE: EASY Oatmeal Banana cookie

The easiest oatmeal cookie
The easiest oatmeal cookie
  • 1 cup old fashioned oats
  • 2 medium bananas
  • 1 tsp cinnamon
  • 2 tbsp chia seeds
  • 1 tsp vanilla
  • 1/4 tsp baking soda

Optional add-ins: 10 or so chopped almonds,hazelnuts or pecans ,1/4c unsweetened shredded coconut, 2 tbsp raw pumpkin seeds, 1/4 c enjoy life chocolate chips..

Instructions: Mix ingredients together. Flatten about a tablespoon fof the mix on baking sheet sprayed with coconut oil. Bake at 350 c for 10-12 minutes until the bottoms are golden.  Makes about 10-15 cookies.

HAPPY TRAVELING AND WISHING DIGESTIVE PEACE AND LOVE FOR ALL!!

XO

SHOSHANA

P.S.: AWESOME TIP FOR DINING OUT: I always tell my server that I have ALLERGIES rather than intolerances. I always find this makes them take it more serious!

SURF
ANDDDDDD GONE SURFING 😉 ALOHA!

 

Banana-Sultana Bread: Low-FODMAP Recipe

By Anna Lewin, FODMAP Journey

*Before I begin, please note: This recipe contains sultanas – there is differing information about the FODMAP content of sultanas, and further investigation is yet to be carried out. If in doubt, replace with dried cranberries, or another suitable FODMAP-friendly fruit.

This banana bread is everything banana bread should be: BANANA-TASTIC!

Get in my tum!
Get in my tum!

The recipe is from one of the booklets I received from the dietitian when I first started on the diet, courtesy of King’s College London, and one I have to share as it’s just so yum! It ticks all the boxes; adaptable,  low-FODMAP, simple, quick to make, inexpensive, freezable, and very more-ish! I added my own little touch with the lemon juice and poppy seeds…

With added lemon juice and poppy seeds...
With added lemon juice and poppy seeds…

Ingredients:
250g gluten-free self-raising flour
1 tsp baking powder
125g sultanas*
4 bananas
2 eggs
1 tbsp golden syrup
100ml vegetable oil

To add after cooking (optional):
A healthy dash of lemon juice
A sprinkling of poppy seeds

Sliced and ready to freeze, or eat...
Sliced and ready to freeze, or eat…

1. Pre-heat the oven to 180C. Mash the bananas, then mix with the golden syrup.
2. Add to this the eggs (already whisked) and the oil. Mix everything together.
3. Add the dry ingredients, mixing well.
4. Then pop the mixture into a lined/greased loaf tin. Into the oven it goes…
5. 40 minutes  later (or until cooked), take out the oven. Add the lemon juice and poppy seeds at this point. Then allow the bread to cool – taking out of the tin after a couple of minutes of cooling.
6. When cool enough to slice (or for as long as you can wait), enjoy a taste while it’s still warm (nothing beats it!) I had a slice (or two) with peanut butter and sliced fresh strawberries (with a nice cuppa, of course).
7. Store in an airtight tin or freeze, to enjoy again and again – I sliced before freezing for an easier life!

Homemade low-FODMAP banana bread with peanut butter and strawberries - delicious!
Homemade low-FODMAP banana bread with peanut butter and strawberries – delicious!

Something tells me I’ll be making more of this…
Happy Banana-Breading! xo

Valentine’s Day Low-FODMAP Chocolate Coconut Balls

Happy Valentine’s Day!  In celebration of Valentine’s Day I wanted to share my gluten-free, wheat-free, dairy-free recipe with you for Low-FODMAP Chocolate Coconut Balls.  They are very easy to make and won’t take much of your time.  They are great to enjoy with your sweetie or for kids!

 © C. Francioli
© C. Francioli FODMAP Life

Ingredients

  • 2 cups light shredded coconut
  • 2 1/2 tablespoons melted coconut oil (30 secs – 45 secs in microwave)
  • 1/3 cup egg whites (2 egg whites)
  • 1/4 cup organic pure cane sugar
  • 1 tsp organic vanilla extract
  • tablespoons rice flour
  • 1/8 tsp sea salt
  • 1/2 tablespoon organic Grade A maple syrup
  • 30 grams melted semi-sweet chocolate bar (1 oz. bar).

Directions

  1. Mix the coconut shreds, coconut oil and rice flour on high speed in a mixer.
  2. In a separate bowl, whisk together the egg whites, sugar, vanilla extract and salt.
  3. In a small pan, melt the bar of chocolate on medium heat.  I recommend breaking the bar up into pieces before you begin.  The chocolate will melt quickly.  Stir consistently until completely melted then add immediately to the coconut and flour mixture and mix until the chocolate is spread throughout evenly.
  4. Next add the eggs, sugar, vanilla extract and salt to the coconut/flour mixture on high speed for 30-45 seconds.
  5. Add in the maple syrup
  6. Shape the mixture into 15 (1-inch) balls and place on a cookie sheet.  Bake at 350 degrees F for 15 to 20 minutes.  Remove from the oven and let stand for 30 minutes to an hour.

Option: Add a fine drizzle of melted dark chocolate to the top of the coconut balls or lightly sprinkle with cinnamon or confectioner’s sugar.

Have a sweet day!  ~ Colleen

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Gluten-Free, low-FODMAP Breads in Australia

DEEK'S Quinoa Loaf
DEEK’S Quinoa Loaf

Here in the U.S. it seems as though we have plenty more to choose from when it comes to foods that are wheat free, gluten free, dairy free, soy free, nut free – free of many things!  So when I heard some of our FODMAP Life fans in Australia say they were having trouble finding some decent brands of wheat free, gluten free breads, I started asking around.  Here is what I found – click on the links for more information about where to buy and find these breads.

If you are an Aussie reading this, I’d love your comments below for any additional brands that you like.  Thanks!

Naturis Organic Rice Loaf – Ingredients: Whole brown rice, rice flour, rice leaven, cold pressed sunflower oil, sea salt and purified water added.  Free of: Gluten, wheat, yeast sugar and dairy.

Healthybake Organic Gluten Free Bread – Ingredients: Organic Brown Rice Flour, Filtered Water, Tapioca Starch, Potato Starch, Olive Oil, Vegetable Gum (E464), Organic Soy Flour, Yeast, Sea Salt.

Deek’s Quinoa Loaf – water, tapioca, quinoa (21%), soy flour, sunflower oil, vinegar, yeast, sugar (to activate the yeast), salt , guar gum.  Free of: Gluten, grains, dairy, eggs, nuts, artificial flavors.  Fructose friendly 🙂

Zehnder Wholemeal BreadI had to reach out to them to get the ingredients as I couldn’t find it on their website.  Ingredients: Water, Modified Tapioca Starch, Rice Bran, Whole Rice Flour, Maize Starch, Tapioca Starch, Whole Soy Flour, Canola Oil, Glucona Delta Lactone, Bicarbonate Soda, Linseed Meal, Sugar, Dry Yeast, Salt, Cellulose (464), Xanthan Gum (415), Guar Gum (412).  Free of gluten, dairy, yeast, soy, corn and eggs.  May Be Present: Sesame

Don’t forget to…

Subscribe to the FODMAP Life Newsletter

Check us out on Facebook and Instagram

And Subscribe to our Youtube pagehttp://ow.ly/zydyP