I have recently begun my journey to better health by way of a dairy free, gluten free, low FODMAP diet.
FODMAP stands for Fermentable Oligosaccharides, Dissacharides, Monosaccharides and Polyols and refers to the indigestible sugars present in many foods.
This new diet has really pushed me to further my understanding of a balanced healthy diet, and is definitely testing my cooking skills and creativity!
I recently read through Gwenyth Paltrow’s recipe book “It’s All Good” and found lots of healthy new treats to try! I began with her breakfast Quinoa Granola, modified to suit a low FODMAP diet.
Having tried quinoa flakes before (and hating them!) I was a bit nervous about this recipe, but I was so pleasantly surprised! This is a super delicious snack I’d happily eat any time of day.
– 3 cups quinoa flakes
– 1/2 cup extra virgin olive oil
– 1/2 cup organic maple syrup
– 1 cup raw walnuts (roughly chopped)
– 1 cup pumpkin seeds (roughly chopped)
– low FODMAP fruits for serving (banana is my fave!)
1. Preheat your oven to 200’C, and line a baking tray with baking paper
2. In a large mixing bowl, whisk together the olive oil and maple syrup
3. Add the quinoa flakes and mix thoroughly to combine
4. Spread the coated quinoa flakes on the tray. I also sprinkled my quinoa flakes with some Himalayan pink salt for extra minerals.
5. Bake until golden brown and crispy! I stirred my quinoa flakes once after 10 minutes, and every five minutes thereafter. Keep an eye on them to ensure they don’t get too crispy! In saying that, some of mine were a little burnt, but I quite like the burnt sugary taste so this didn’t bother me 😛
6. Allow quinoa flakes to cool completely before mixing with the other ingredients.
Serve with almond milk and your choice of fresh fruit, and enjoy!