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Cheese, Broccoli, and Zucchini Fritter Recipe

Low FODMAP Cheese, Broccoli, and Zucchini Fritters 🧀🥦
Broccoli florets are low FODMAP, just avoid the stalks for these delicious, nutrient-packed fritters.

Ingredients:
-2 cups broccoli florets
-1 cup zucchini (grated)
-1/2 cup aged cheddar cheese (shredded)
-1/2 cup gluten-free flour
-1/4 tsp salt
-1/2 tsp pepper
-1 egg
-3 tbsp nut milk
-1 tbsp olive oil

Instructions:
Chop up the broccoli florets and steam them until soft. Mash together. Grate the zucchini. Whisk together egg, nut milk, and olive oil. Mix thoroughly with the flour, salt, and pepper. Stir in the broccoli, zucchini, and cheese. Place a fry-pan on medium heat, adding olive oil to coat the bottom of the pan. Pour 1/4 cup of the mix into the pan, allowing to cook for 3 minutes on each side (or until golden brown.) Repeat with the rest of the mixture. Serving size is 2-3 fritters; this recipe makes approximately 3 servings.

SIBO Friendly Lemon Tart

SIBO Friendly Lemon Tart

INGREDIENTS:

Crust:

  • 1 ½ cup chestnut flour
  • ¼ cup pecans
  • 6 tbsp. ghee
  • ¼ cup honey
  • 1 tsp vanilla extract
  • ¼ tsp salt

Filling:

  • 4 lemons- juiced
  • ¾ cup honey
  • 5 eggs
  • 2 tbsp ghee
  • 2 tbsp coconut oil
  • ⅛ tsp salt
  • lemon rind from 1 whole lemon

INSTRUCTIONS:

Put pecans into Cuisinart and pulse until they become small pieces.

Add all the other crust ingredients together into Cuisinart and blend until smooth.

Grease a 12 x 12 baking dish with ghee and press dough so that it covers entire bottom surface evenly. Put into freezer for 1 hr.

Preheat oven to 350 degrees.

Grease a piece of tin foil and put it face down on top of crust. Cover tin foil with dry beans. (This is a cool trick to keep crust from rising).

Bake in oven for 20 min.

Remove beans and tin foil and bake for another 15-20 min or until browned.

Remove from oven and let cool.

Put all filling ingredients into Cuisinart or blender and blend until smooth. (If you can’t get butter to blend all the way don’t worry about it, it will be resolved in next step.

Put blended filling mix into sauce pan and cook on med/low heat, stirring constantly for about 10 min or until mixture becomes nice and thick. Be patient here it will happen!

When mixture has become a nice thick curd turn off heat and poor on top of crust. Let tart cool at room temperature. Refrigerate after cooled.

ENJOY!

 

Recipe from: http://sibodietrecipes.com/lemon-tart-with-chestnut-and-pecan-crust/