One aspect of the low FODMAP diet that requires a fair amount of preparation is snacking. This is because it is that much harder to buy things out and about which don’t contain wheat, problem fruit and vegetables, flavourings etc. For example in the hospital I work in we are very fortunate to have a fresh fruit and veg stall where you can buy a wide selection of in season produce which is a perfect snack…however what if you want something a little more filling? The only options in the shop and cafeteria are crisps…even most of the rice cakes are not suitable due to their flavour selection. Anyway, the options are pretty limited.
This is why making a huge batch of flapjacks with nuts and dried fruits was an easy option to enable us to have some filling snacks during the week, and have come in really useful to have in my bag between work and the gym.
Here is the recipe:
300g Rolled Oats
20g Demerara sugar (optional)
3 tbsp golden syrup
100g of suitable mixed dried fruits (papaya, cranberries, banana, pineapple, raisins, desicated coconut etc.)*
100g unsalted butter
50 – 100g nuts and seeds of your choice (low FODMAP of course)
You can adapt the additional ingredients to your taste. I found that this amount was good, as they were full of extra flavour however still held together. 100g of nuts is quite a lot by the way. Anyway, Be inventive!
*We suggest you double check the Monash Low FODMAP App for appropriate portion sizes of the dried fruit you wish to use and work out how much fruit you can add in to safely eat per portion size of flapjack
Preheat oven to 180 degrees.
Line a shallow 20cm baking tin with baking parchment.
Roughly chop the dried fruits and nuts and add to a large bowl. To these, add the oats and sugar.
In a pan, gently melt the butter and golden syrup and when liquid, add to the oats mixture. Mix thoroughly.
Tip into the lined tin and spread evenly, pressing down firmly with a spoon. Bake for 20-25 minutes until golden. Remove from the oven and press down on the mixture to help bind the flapjacks.Cut into squares before it has cooled!
Please do wait until the flapjacks have cooled and solidified before removing them otherwise they will crumble slightly.
Additional extra: For a little more indulgence – melt some dark chocolate and drizzle over the top to set.
Time: 35 minutes
Preparation: 10 minutes
Cooking: 25 minutes
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