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Sunday, March 27, 2016

Low-FODMAP Almond Flour Pancakes

Your non-digestively-challenged friends will love these pancakes just as much as their beloved traditional pancakes. Actually, a lot of my friends love them more.

4 eggs
2 tbsp maple syrup
1 tsp vanilla
¼ tsp salt
1 ½ cups almond flour
¼ teaspoon cinnamon (I sometimes add more)
¼ cup blueberries
Coconut oil for cooking

Whisk together eggs, maple syrup, and vanilla. Add the salt, cinnamon, and 1 ¼ cup almond flour. If you want the batter to be thicker, add the rest of the almond flour. Once batter is the right consistency, add the blueberries.

Heat a tablespoon of coconut oil in a large skillet (I use cast-iron) over medium heat. Pour 1/4-cupfuls of batter onto the skillet and cook the pancakes until golden brown and cooked all the way through (about a minute or two per side).

Y'welcome. :) 

Saturday, March 19, 2016

Low-FODMAP Samon Croquettes

I could eat these salmon croquettes twice a day for my whole life and never get tired of them. They are as gentle on the stomach as they are yummz. I try to use all organic ingredients, because I figure my sensitive stomach might not appreciate a dose of poison.

1 8-oz can of salmon (you can use slightly more or less salmon if you prefer)
1 medium sweet potato, boiled, peeled and mashed
1.5 cup rice, cooked
1 egg
½ teaspoon salt
1 teaspoon dry dill
½ teaspoon dry rosemary
Juice from 1 lemon
1 tablespoon brown rice flour
1 tablespoon olive oil
1 tablespoon walnut oil (you can use 2 tbsp olive oil if you don’t have walnut)


Mix the first 9 ingredients together (everything except the oil) to create a sort of “batter.” Heat the oil in a big pan (cast iron works great for this recipe). Form mixture into patties the size of a small burger and drop them into the oil. You should be able to make about 20 patties. Cook the croquettes on medium-high for 5 minutes per side, or until browned and cooked through. Serve over greens.

Enjoy. xo