Low FODMAP All-Butter Flapjacks (makes 24)

Low FODMAP All-Butter Flapjacks by The Fat Foodie

I’ve posted a recipe for flapjacks before in the form of my Iron-Rich Flapjacks which are fairly low fat and are filled with delicious low FODMAP dried fruits, nuts and seeds, but although those flapjacks are nice, sometimes all you want is a butter-enriched simple flapjack which celebrates the incredible ingredients which are butter and oats.

(The recipe for my Iron-Rich Flapjacks can be found here: https://thefatfoodie.co.uk/2018/01/07/iron-rich-flapjacks-makes-20/).

I have no shame in telling you that this is a very plain, yet classic, recipe for all-butter flapjacks and it’s a real fall-back biscuit in my house due to its tastiness and ease of baking.

Butter, in and of itself, is low FODMAP in portions of 19g or less per serving which makes these All-Butter Flapjacks a low FODMAP biscuit. In fact, butter doesn’t actually contain FODMAPs. However, all forms of fat have the potential to increase gut motility (i.e. make you poop faster/more frequently), so if you’re sensitive to fats, I’d advise you to stick to the recommended low FODMAP portion size of 1 serving.

These low FODMAP All-Butter Flapjacks are rich, indulgent and extremely delicious while adding valuable insoluble fibre to your diet. If that’s not nutritionally celebrating the best of both worlds I don’t know what is!

Ingredients:

500g gluten-free oats

130g salted butter

130g brown sugar

4 tbsps golden syrup

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6 and line a large tin or high-sided baking tray with greaseproof paper.

Put a saucepan over a medium heat and melt the butter and syrup together until combined.

Add the brown sugar and stir until dissolved.

Measure the oats into a large bowl and then pour over the syrup mixture and mix well until all of the oats are coated.

Pour the oats into the baking tin, press them down until they are level and then bake them in the oven for 25-30 mins until golden brown.

Leave them to cool down a bit and then cut them into 24 portions before serving.

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Cranberry Cookies (makes 16)

Cranberry Cookies by The Fat Foodie

Just after Christmas my partner went food shopping and came home with two reduced punnets of fresh cranberries. I have no earthly idea what she thought we would do with fresh cranberries (let alone two packs!), but they had been enough of a bargain to justify their purchase. Ever since, they’ve sat in my freezer taking up valuable space and irritating me every time I’ve had to manoeuvre around them in order to get to something I’ve needed in the freezer, so I snapped the other day and let them defrost overnight and decided to try to make some cranberry cookies with them.

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Chocolate and Hazelnut Cookies (makes 14-16)

Chocolate and Hazelnut Cookies by The Fat Foodie

I adore hazelnuts just as much as I adore chocolate and cookies, so it was inevitable that I would one day create, what I believe to be, the perfect low FODMAP cookie. I think these chocolate and hazelnut cookies are incredible. They’re formed of a light and buttery biscuit which crumbles delicately in your mouth while encasing the sweet chocolate chips and crunchy toasted hazelnuts.  Continue reading Digiprove sealCopyright protected by Digiprove © 2018