Corn & Courgette Fritters

Corn and Courgette Fritters

What you need:

corn and courgette fritters 2

Fritters

2 cups of corn kernels, fresh corn is tastes the best (approx 2 corn cobs cooked)

2 courgettes, grated and water squeezed out

2 eggs

2 tbsp parsley, finely chopped

2 tbsp spring onion, green part only, finely chopped

1/2 cup rice flour

1/2 tsp baking soda

Salt and pepper

Salsa

3/4 punnet cherry tomatoes, halved

1 avocado, cut into chunks

2 tbsp lemon juice

1 tbsp parsley, finely chopped

Salt & pepper

What to do:

  1. In a large bowl, mix all fritter ingredients together (if the mixture is a bit wet add some more rice flour)

  2. Heat oil in a non-stick fry pan, using a tbsp place spoonfuls of mixture into the pan and cook fritters in batches for 2-3 minutes each side.

  3. Mix together salsa

  4. Serve fritters with salsa

*1/2 corn cob is considered low FODMAP per @monashfodmap

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Like this post? Why not check out my courgette and prawn fritters recipe here

Coconut and Cranberry Bliss Bites

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These are perfect little Christmas treats.

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What you need:

1 and 1/2 cups desiccated coconut

3/4 cup macadamias

1/2 cup dried cranberries

2 tablespoons rice malt syrup

1 tablespoon coconut oil

1/2 teaspoon vanilla extract

1/2 cup dried cranberries

extra desiccated coconut to roll in (optional)

What to do:

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

  2. Roll into desired sized balls (I made 12), roll in extra coconut if desired

  3. Keep these balls in the fridge or freezer.

Like this post? Why not check out my chocolate peanut butter bliss balls recipe here

Banana Buckwheat Pancakes

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What you need:

1/2 cup buckwheat flour

1/4 tsp baking powder

Pinch of salt

1/2 tsp cinnamon

2 eggs, lighty whisked 

1/3 cup milk

1 banana, mashed

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What to do:
1. Place dry ingredients in a large bowl

2. Mix milk, eggs and banana together

3. Pour milk mixture into dry ingredients and mix well

4. Drop large tablespoons of mixture onto a pre-heated non-stick fry pan

5. Turn when the mixture starts to form little bubbles on the top

6. Allow the other side to cook for a minute or until golden brown

7. Remove from heat

8. Serve with your favourite toppings - I love having mine with pure maple syrup, warmed berries, coconut yoghurt & sliced banana

Like this recipe? Why not try my Fluffy Buckwheat Pancake recipe - find the recipe here




Banana Bread

Gluten free banana bread

Banana bread is an absolute favourite in our household so as soon as we have a few bananas that are a bit ripe my sis is begging me to make it. So I love experiment with different recipes - this one was a goodie!

What you need:

Gluten free banana bread

3/4 cup gluten free flour

1/2 cup almond meal

1/4 cup ground flaxseed or LSA

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

Pinch of salt

3 banana’s

3 eggs, lightly whisked

1/3 cup Ceres Organic rice malt syrup

1/4 cup rice bran oil

2 tsp vanilla extract

What to do:

Preheat the oven to 160°C

In a large mixing bowl combine dry ingredients and set aside

In another mixing bowl mash bananas, add remaining wet ingredients and mix well

Pour wet ingredients into dry ingredients bowl and combine thoroughly

Pour mixture into a greased loaf tin

Place into the oven and bake for 40-45 minutes or until cooked through (a skewer inserted into the middle should come out clean when its cooked)

Let the loaf sit and cool before slicing

Like this post? Why not check out my banana cake recipe here

Dhal

low FODMAP Dhal
Dhal

What you need:

2 tbsp garlic infused olive oil

2 tbsp finely chopped spring onion (green part only)

Knob of fresh ginger, finely grated

2 tsp cumin

2 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1 tsp chilli flakes, optional

2 Tbsp of water

1 can of lentils, drained and rinsed

1 can tomatoes

1 can coconut milk

What to do: 

  1. In a large pot on a medium heat, fry the spring onion and ginger in olive oil until soft. 
  2. Add in all spices and water and fry for a minute until it forms a paste
  3. Add lentils, tomatoes and coconut milk and gently stir all together
  4. Reduce heat to a simmer and cook for 25-30 minutes
  5. Serve with brown rice, coriander and a dollop of yoghurt

Like this recipe? Why not try my Sweet potato and Lentil Curry - find the recipe here

Mushroom and Thyme Buckwheat Risotto

Mushroom Risotto

I'm personally ok with mushrooms, however if your are sensitive to Polyols use Oyster mushrooms to keep it FODMAP friendly. 

1 cup of oyster mushrooms is considered low FODMAP in the Monash University Low FODMAP guidelines. 

What you need:

1-2 Tbsp olive oil

4 cloves of garlic, peeled

3 cups sliced mushrooms

2 Tbsp olive oil

3 spring onions, green parts sliced

2 cups buckwheat, rinsed

3 cups of liquid (wine, onion and garlic free stock or water)

2 Tbsp thyme leaves

2 Tbsp nutritional yeast

2 Tbsp chopped parsley

What to do:

On a low heat place first measurement of oil and whole cloves

Cook for 10 mins until garlic is soft 

Remove garlic and add mushrooms

Turn up heat and cook mushrooms for 5 minutes

Remove mushrooms and add 2nd measurement of oil

Add buckwheat and cook stirring a little till toasted 9 (approx 5-8 minutes)

Add liquid and cook until it has been absorbed, stirring some of the time

Turn off heat and stir in thyme, yeast and parsley