Simple French Toast

For a lazy Sunday morning I love making this fast and simple french toast recipe. 

French Toast

Ingredients: 

2 slices gluten free bread 

1 egg

sunflower oil as needed

1 banana

maple syrup

cinnamon 

If you wish to make more than just 2 slices, 1 egg is usually enough for about 4 slices of bread. 

Steps: 

1. In a bowl, beat the egg. Heat the oil in a pan. Take a slice of bread and coat both sides of it with the egg mixture. 

2. Place the completely coated bread into the pan. Let it fry on both sides until golden brown - this should only take about 2 minutes or so either side. 

3. Serve with sliced banana, maple syrup and cinnamon dusted on top or any other combination of your favourite toppings. 

Zucchini Fritters

Mum made zucchini fritters for lunch, these gluten free - fructose friendly fritters are perfect for a lunch, breakfast or a easy to make snack. I like to eat them plain or with a cottage cheese. Alternatively, serve them with some avocado or fructose friendly dip. 

Zucchini Fritters Recipe

Makes 15 small fritters

Ingredients: 

2 medium zucchinis

pinch of salt

2 large organic free range eggs

3/4 cup cottage cheese (use 1/2 cup goats cheese if lactose intolerant) 

1/2 cup gluten free plain flour
1/2 cup gluten free self-rising flour
pinch of pepper 

Steps: 

1. Skin the zucchinis and grate. Add the salt and leave aside to sit. 

2. Beat eggs, add another pinch of salt and pepper to the egg and mix with cottage cheese.  

3. Squeeze out the excess water from the zucchini and add to the cottage cheese and egg mixture. Add both the self rising and plain flour. You may need to add more flour if the mixture is too runny. The batter should be quite thick and hold together well. 

4. Heat a fry pan on high with olive oil, cook a fritter at a time for about 1 minutes on either side or until golden brown and cooked through the middle. 

5. Serve on their own, with avocado or a dipping sauce

Sweet Crepes for a Saturday Morning

This morning my boyfriend, his housemates and I had a big brunch together. On the menu were gluten-free, low FODMAP crepes with pick your own toppings! 

Gluten Free, Fructose Free Sweet Crepe Recipe: 

Makes about 60 small crepes (or 30 large ones) 

500g gluten free flour
1L milk 
5 eggs
1 tsp sugar
2 drops vanilla essence 
1 tsp sunflower oil 

These crepes are both Fructose Friendly and Coeliac Disease Friendly. If you change the milk to soy, they are also suitable for those with Lactose Intolerance. 

Steps:
1. Mix together the eggs, 1 cup of milk and the flour. Continue to add the rest of the milk periodically to the batter as you mix it together. 

2. Add the sugar and vanilla essence and stir. Add in the oil last. Continue to combine the ingredients until the mixture is smooth. Add a little bit of milk if the mixture feels too thick. 

3. Leave to sit for about 2-3 hours if possible before making the crepes, however this is not essential. 

4. Pour enough of the batter into a oiled pan to form a thin layer which covers the whole surface of the pan. Cook for about 30 seconds on either side, or until golden-brown. 

5. Cover with delicious toppings. 



Suggestions for toppings: 

We made sweet crepes and came up with a range of different flavour combinations that are fructose friendly.  These include:

- Nutella* with strawberries and banana
- Traditional lemon and sugar
- Strawberries and blueberries with maple syrup
- Nutella with vanilla ice cream and melted chocolate 
- Raspberry jam with cream 
- Caramalised banana 

For those with Fructose Malabsorption, watch out for things like honey, figs and jams with mixed berries as these can all upset your stomach and cause bloating. 

*Keep the Nutella intake to a moderate amount, as hazelnuts contain moderate amounts of oligo-saccharides which on a strict low FODMAP diet you should limit. 

Let me know of your favourite sweet crepe combinations. 

Mivvy 

Product Review: The Fruit Free Clusters with Chia Muesli

The Fruit Free Clusters with Chia breakfast muesli

My ideal breakfast is simple to prepare and full of flavour. I was a big fan of muesli and cereal before I was diagnosed with Fructose Malabsorption.Until recently, I thought I would have to say goodbye to breakfast muesli due to nearly every single muesli product having either gluten or some sort of dried raisins or sultanas in them. However, Food For Health have introduced a range of cereals including 'The Fruit Free Clusters with Chia' which label themselves 'Fructose Friendly'. I have already been eating this muesli for about a month now and could not be happier. I have been able to sit down and enjoy a delicious, tasty and easy to prepare breakfast. The cereal has a good crunch, enough sweetness and a really good kick of flavour due to the cinnamon in there. Yum!

The fruit free clusters are literally small clusters of tasty things like buckwheat, puffed rice, a range of nuts, chia and cinnamon.They can be found in local Australian super markets, and although they are pricey (I have seen them from about $8-$10) they are worth it. I often add puffed rice or puffed corn to the mix to have the muesli last longer.

The muesli does not require any extra preparation time and can be enjoyed with milk (soy if you cannot have dairy) or with yoghurt and blueberries for even more flavour (not that it is needed).

Overall, it is a muesli I regularly stock in my cupboard and I would highly recommend it. 

Taste: 4/5

Price: $$$ (expensive)

Easiness of Use: 5/5 

Good for: Fructose Malabsorption, Coeliac Disease, Lactose Intolerance, Wheat Intolerance, Peanut allergies (does contain other nuts). 

What other cereals or muesli would you recommend?

Mivvy

Please note this was not a paid review, just a review for a product that I bought and really like to eat! 

First Post: Big Breakfast Recipe

I wanted to start a blog on my journey to have a tasty and delicious low FODMAP diet.

I was diagnosed with Fructose Malabsorption in December and have had to cut some of my favourite ingredients out of meals. During this time, I have spoken to many people who also know someone who knows someone with Fructose Malabsorption or other forms of IBS. This lead me to this blog here, hopefully a place to share delicious meal ideas, while keeping away the bloating, cramps and other nasty symptoms. 

I do not aim to give advice, as I am not a dietitian, and recommend you speak to one if you feel you need to. Also please note, that although I am on a FODMAP diet I am lucky enough to still be able to eat dairy products and like to incorporate them into a lot of my meals. 

Anyway, what a better way to start a blog with the most important meal of the day: Breakfast.

Big Breakfast Recipe 

Ingredients: 

2 eggs
fresh sourdough spelt bread (or other gluten free options)
2 slices of gluten free bacon
1 handful of cherry tomatos
1/4 avocado 
1 tsp white vinegar 
1 tsp oil 

Steps: 

1. Poach eggs by simmering a large pot of water. Add vinegar. Crack eggs into the water, and leave them for about 5 minutes, less if you prefer them runnier or more if you prefer the middle to be harder. 

2. Heat oil in a pan and fry bacon on a medium setting. Add the tomatoes and fry for about 2 minutes. 

3. Serve with the eggs on fresh toast, with the bacon and tomatoes on the side and avocado spread on the bread or just served on the side.