I hope everyone had a nice Halloween and resisted eating candy! The holiday season is an especially rough time of year for us. Halloween candy, Thanksgiving feasts, Christmas cookies! And tons of pumpkin-spiced foods. Continue reading
I haven’t been posting much lately because I recently found a new doctor who is actually competent and we are trying to figure out what my gut problems are beyond fructose malabsorption. I’ll post an update on that later.
But for now…do you know how stinkin’ easy it is to make your own jam? If ease were stink, it would be the stinkiest. And strawberry jam is the perfect fruit to use for people with fructose malabsorption. Strawberries aren’t very high in fructose, but since they have a higher fructose to glucose ratio, we FMers need to add dextrose to eat them.
You can use this delicious jam on Almond Bagels, Classic Pancakes, Buckwheat Banana Pancakes, or Faux-Chocolate Pancakes! Continue reading
Every time I’ve had to change my diet the first thing I look for is a new recipe for pancakes. It’s usually not too hard but when you’re on an autoimmune Paleo diet while also trying to avoid FODMAPs, it’s tough. Luckily I found this recipe on the Curious Coconut (love her blog!) using plantain flour.
She also has a recipe using real plantains and I’ve sort of combined those using a ripe plantain to add a little sugar in there, and also doubled the recipe so I can have enough pancakes to eat for the whole week. Those are in the picture above. I’ve also made them using all plantain flour (like her, I get mine from Barry Farm), and they turn out nice and fluffy like this: Continue reading
During the first phase of the Mediator Release Test diet, I was having difficulty finding enough to eat. This is one of the great things I came up with (based on a recipe from the Adirondack Chick) to have for breakfast that stayed true to my personal food plan.
These are great sprinkled with a cinnamon/dextrose mixture, or with some pure maple syrup! Continue reading
I’ve tried quite a few gluten-free pancake recipes, but this one was the best by far. The other recipes all called for various gluten-free flours, but rice flour just works for pancakes. And there’s something simple and universal about this recipe–like if you went into any restaurant and said “give me pancakes” you would be served some very much like these. Continue reading