Fettuccine Carbonara

Tonight we made a quick pasta sauce from scratch without garlic or onion. Very fast, very simple, and yet still tasty!

As half our family follows a low-FODMAP diet and the other half doesn't we cooked gluten free pasta and wheat pasta separately, but the sauce was appreciated by all - even the non low-FODMAPers!

Low-FODMAP Fettuccine Carbonara Recipe

Ingredients: 

500g gluten-free fettuccine pasta (I like this one by san remo) 

100ml sour cream
100ml thickened cream
200g gluten-free bacon, diced
garlic-infused olive oil
1 zucchini, sliced
salt and pepper
Parmesan cheese, to taste

Steps: 

1.Set fettuccine to cook.

2. Heat oil in a large pan on medium and cook bacon until brown. Take bacon out of the pan and cook zucchini in the same pan for about 2-3 minutes

3. Place bacon back into the pan with the zucchini, add in the sour cream and cream. Add salt and pepper, and Parmesan cheese to taste (I like about 1 tablespoon, but add less or more as you see fit). Cook for about 5 minutes.

3. Add the cooked fettuccine to the sauce, combine through and serve!

Easy, simple and fast! The key ingredient is the bacon as it adds a lot of flavour to the dish.

Banana Bread

There were three over-ripe bananas sitting in our fruit bowl today. Instead of getting rid of them I thought I would make a banana bread. This banana bread is soft and full of flavour. The rest of my family could not tell that it was gluten free. 

Banana Bread Recipe

Preparation time: 10 min       Baking time: 1 hour

Ingredients: 

3 small ripe Bananas, mashed

3 small eggs (or 2 large eggs)

3/4 cup Milk (lactose free alternatives: coconut milk, soy milk or rice milk)

1/4 cup oil (rice bran or sunflower)

1 tsp vanilla essence

2 cups gluten free self rising flour

1 cup raw sugar

1 cup almond meal 

2 tsp maple syrup 

pinch of ground cloves (or cinnamon!)

pinch of salt 
1/2 cup crushed walnuts 

Steps: 

1. Preheat oven to 180 degrees Celsius. Grease a small cake tin (11cmx21cm). 

2. Combine bananas, eggs, milk, oil, vanilla essence and maple syrup into a medium bowl. 

3. Combine dry ingredients together in a separate bowl. Whist wet ingredients into dry ingredients until combined. 

4. Pour into the greased tin and cover with walnuts. Bake for 1 hour, or until cooked when tested with a skewer. 

5. Serve plain or indulge by serving with melted chocolate or Nutella