Ever since I’ve started a low-fructose diet I’ve been feeling so much better…but not quite as well as I would like. I’ve known all along something has still been wrong, and I finally got a diagnosis!
About a year ago I went to a gastroenterologist and asked for a small intestinal bacteria overgrowth (SIBO) test, since it seems like a lot of people who have fructose malabsorption also have SIBO. Dr. Moron told me that I had already taken it and that it was negative. I had taken so many tests that I just believed him because, why wouldn’t I? He’s a doctor and they are supposed to help people, right? Riiiiiiight………
Fast forward to present day. I’m now working with a wonderful naturopath who suggested I take a test for SIBO. I told her that I had taken one already and called Dr. Moron to get a copy of the results. I spoke with his assistant who said there was no record of me taking that test, and didn’t actually seem to know what it was.
So I ordered the test through my new doctor and guess what? I have SIBO.
RAWR!!! The medical community really irks me sometimes.
Since then I’ve gone through a round of two different antibiotics and now I’m going through some gut-healing treatments and I’m also on the Specific Carbohydrate Diet (SCD) and a low-FODMAP diet. It’s pretty limited, but it’s really not that much different than what I was on before, and it actually allows me to have a few new foods I wasn’t eating before. Like coconut flour!
Coconut flour doesn’t agree with everyone, and in fact if I have too much of it I get a little sick, so I have to be careful. But it’s hard, because these muffins (adapted from here) are something I want to eat everyday, twice a day.
As of now, I’m not 100% certain if one can have dextrose on the SCD. I’ve read arguments that it’s allowed if it’s pure and arguments that it’s just straight-up not allowed. I supposed like everything else it’s best just to try it for yourself. For now I’ll include it in the recipe.
Yield: 12 muffins
Time: 35 minutes
- 1/2 cup of coconut oil + a little extra for the pan
- 6 eggs
- pinch of sea salt
- 1/4 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 5 tablespoons of dextrose
- 2 teaspoons of vanilla extract
- 1/2 cup of coconut flour
- 1 cup of blueberries
- Another 1/2 cup of blueberries
Preheat the oven to 350˚.
Grease the muffin pan with the extra coconut oil (unless using a silicone pan, then you don’t have to). DON’T use muffin liners, they will stick to your muffins and you’ll lose half of it to the garbage! Or end up eating paper.
In a blender or food processor, blend the 1/2 cup of blueberries until smooth and set aside.
In a large bowl, beat the eggs together with a mixer until they are nice and fluffy, then add in the rest of the ingredients except for the blueberries.
Mix until smooth.
Gently fold in the whole blueberries.
Pour the batter evenly into the muffin pan, then divide the blueberry puree evenly on the tops of each muffin and swirl it around using a fork.
Bake for about 25 minutes or until a toothpick can be inserted into the center of the muffin and come out cleanly.
Elimination Diet safe: No.