Summer Smoothie

With the beautiful summer weather today I whipped up a delicious summer smoothie with good fructose friendly fruits. 

Summer Smoothie Recipe

This isn't really a strict recipe that you must follow but usually I add a little bit of this and a little bit of that to get a smoothie. Hopefully you can use this as inspiration which you can alter to your own taste and intolerance's.

What I used here: 

1 Banana

Small handful of strawberries

Small handful of frozen blueberries

A small chunk of cucumber

Pineapple juice as needed 

Blend together 

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

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

Raspberry and White Chocolate Muffins

Being a huge sweet tooth I always need to think up new ways of maintaining my low fodmap diet and still being able to enjoy sweet treats to help with the sugar cravings. Tonight I whipped up some super easy raspberry and white chocolate muffins. 

Raspberry and White Chocolate FODMAP Friendly Muffins 

Prep time: 10min, Oven time: 20-25min 

Ingredients: 

Makes 12

2 cups of gluten free self raising flour

1 cup caster sugar

1 egg
1/2 tsp vanilla essence 

1 cup milk (use lactose free milk or almond milk if lactose intolerant)

50g butter, melted (use a lactose free substitute if need be)

1 cup frozen raspberries, thawed

1 cup of white chocolate, roughly chopped

Steps:

1. Preheat oven to 180 degrees C. Place 12 large patty cases into a muffin pan. 

2. In a large bowl, sift together the flour and sugar. 

3. In a small bowl, whisk together egg, milk and butter. Add this liquid mixture to dry ingredients.  Add the vanilla essence. Once combined, fold through the raspberries and chocolate

4. Distribute the batter between patty cakes and bake for 20-25min, or until a skewer comes out clean and muffins are golden. 

Healthy Snacks - Fruit Salad

Working on an assignment over the weekend, I have needed some extra brain food to get me through. 

Many people think that because you have fructose malabsorption, you cannot eat fruit, this is very wrong! It's just about selecting the right fruits and going with whats in season. 

Here's a fruit salad I whipped up in just a few minutes: 

Seasonal Fruit Salad Recipe:

 

Ingredients: 
1 small banana
5 large strawberries
1 handful of seedless grapes
1 small mandarin, with pieces sliced in half
1 small kiwi fruit 

Makes two serves 

Add ice cream or cream for a special treat 

Steps: 

Cut up all the ingredients into smaller pieces and mix! 

Alternatives: 

Other fresh fruit you could use depending on its availability: 

- Pineapple
- Blueberries 
- Raspberries
- Cantaloupe 
- Honeydew melon 
- Paw Paw (add lime juice to lift the flavour of the pawpaw!)