Chocolate Hazelnut Bliss Balls

These are a ‘ferrero rocher’ take on my classic chocolate peanut butter bliss balls.

What you need

1 cup roasted hazelnuts

3 tbsp tahini*

2 1/2 tbsp raw cacao powder

2 tbsp coconut oil

2 tbsp rice malt syrup/pure maple syrup (add a little extra if you prefer them sweeter)

1 tsp chia seeds

What to do

Place all ingredients in a blender or food processor and process until combined well (if mixture is too dry add a splash of water) 

Roll into desired sized balls (I made 10) 

Keep these balls in the fridge or freezer. Enjoy! S x

**Tahini is considered high FODMAP, however 1 tbsp is considered FODMAP friendly (Monash University Low FOMDAP guidelines).

Pickled Red Cabbage

Pickled red cabbage

Need a salad pick me up? This pickled cabbage will spice up any meal. 

Great to have a jar in the fridge to add some extra colour and flavour to any dish.

What you need:

1/2 red cabbage

1/2 cup apple cider vinegar

1/2 cup water

1 tbsp maple syrup

1 tsp salt

What to do:

Finely slice cabbage and place into container, make sure its firmly packed

Mix together remaining ingredients and pour over cabbage

Place lid on container (make sure its air tight) and leave on the bench over night. Place in fridge the following morning - enjoy!

Bacon & Olive Pasta

FODY foods pasta

FODY foods is a new kid on the low FODMAP block: ‘North America’s first FODMAP diet friendly food brand specifically designed for IBS relief’.

All products are certified low FODMAP by the Monash University, making eating low FODMAP convenient and hassle free.

I was lucky enough to sample some of the products they have to date. They currently only ship to America and Canada but are expanding into the UK soon – so watch this space!)

The first product I tried was their Marina pasta sauce, I made a simple pasta with bacon and olives which was delicious - it’s great not having to worry about garlic or onion being included in the jar!

What you need:

400g brown rice penne (or any other gluten free pasta)

200g bacon

250g black pitted olives 

1 jar of FODY foods marinara sauce

4 spring onions (green part only), finely chopped

Salt and pepper, to taste

Chopped parsley, to serve

Grated lactose free cheese, to serve

What to do:

Boil water in a large pot, add salt and pasta. While cooking, stir is well with tongs. Cook until al dente. Drain and rinse 

In a pan on medium heat, fry chopped bacon until crispy, set aside

Add spring onion to pan and sauté until soft, add pasta sauce, olives and bacon. Season with salt and pepper and stir well

Stir through pasta and serve with parsley and lactose free cheese.

Enjoy!

Caramel Slice

Gluten free caramel slice

I am a big fan of caramel (always have been) however it is not very #sarahfriendly. Now days, there is a lot of GF/DF caramel slices available but most of them are made with dates, which isn’t very FODMAP friendly! I have finally gotten around to making a more #sarahfriendly version.

This slice is a little fiddly to make and requires some patience but I promise you - it is totally worth it!!

My flattie and I like to keep it in the freezer so it is a bit chewy

FODMAP friendly caramel slice

What you need:

Base

1 cup oats

3/4 cup almonds

3 tbsp maple syrup 

3 tbsp coconut oil (melted)

Filling

3 tbsp coconut oil, melted

3/4 cup of (half peanut butter half tahini*) 

3 tbsp maple syrup

3/4 tsp vanilla 

Top

1/4 cup coconut oil, melted

1/4 cup cacao powder

1/4 maple syrup

Caramel slice

What to do:

Mix together base ingredients in food processor

Firmly press mixture into a lined baking tray and place in freezer

Mix together filling ingredients in food processor until smooth, pour mixture onto base and smooth out evenly, place back in freezer for 30 minutes

On a low heat in a saucepan mix together the top ingredients until combined

Pour evenly over mixture and place in freezer

Wait patiently before cutting and eating

*Tahini is considered high FODMAP, however 1 tbsp is considered FODMAP friendly (Monash University Low FOMDAP guidelines).

Chocolate Power Bars

Chocolate Power Bars

Snacking - I'm a big believer in it - especially when you get hangry like me. These power bars will fuel your hunger, not only are they delicious, they fill the gap and satisfy the sweet tooth.

Keep them in the freezer so they are nice and chewy!

What you need:

1 cup mixed pumpkin seeds and sunflower seeds

1/2 cup rolled oats

1/3 cup desiccated coconut, unsweetened

1/4 cup chia seeds 

3 tbsp cacao powder

2 pinches sea salt

 1/4 cup coconut oil, melted

1/4 cup maple syrup

3  tbsp nut butter 

3 tbsp tahini

1 tsp vanilla extract 

What to do:

In a food processor combine, seeds, oats, coconut, chia seeds, cacao powder and salt and whizz untilresembles coarse breadcrumbs

Pour into a bowl and place coconut oil, maple syrup, peanut butter, tahini and vanilla extract in food processor. Combine until smooth.

Add the seed mixture back in the food processor, run on high speed until combine well

Pour onto line baking tray and smooth out with hands or spatula (wet hands/spatula with a bit of water of coconut oil if mixture becomes sticky)

Place in freezer to set for at least 2 hours before cutting

Store bars in airtight container in fridge/freezer

Chocolate Power Bars