Blueberry Buckwheat Pancakes (serves 2-4)

Blueberry Buckwheat Pancakes by The Fat Foodie

I created this recipe for Blueberry Buckwheat Pancakes because, as I mentioned in my last blog post, at the end of last year FODMarket UK ( offered to gift me some low FODMAP products in exchange for reviewing them on my website and one of the products I decided to ask for was a box of buckwheat flour, which they’ve recently begun to stock in their online shop.

(I should add that I’m not being paid for reviewing this product and I don’t have an affiliate link for this product with FODMarket either.)

Clearspring Organic Buckwheat Flour

For all that its name contains the word ‘wheat’, it’s actually a gluten-free grain which has a whole range of uses in the culinary world. I’ve wanted to try cooking with buckwheat for quite some time, not because it’s gluten-free, but because it is renowned for its naturally nutty taste and I’m pleased to say that I wasn’t disappointed in the slightest.

The recipe I list below makes four generously-sized buckwheat pancakes which can either serve two people or four. I served my partner and I two each for breakfast though and we both agreed that one was quite sufficient, especially when served with fruit on top.

The blueberry buckwheat pancakes are a bit drier than a standard gluten-free pancake, but they’re infused with a delicious nuttiness throughout which complements the syrup and fruit you choose to serve with them. Quite frankly, we enjoyed every mouthful!

You can buy this buckwheat flour from and they offer a flat delivery fee of £3.49 or free delivery with orders over £50. Personally, I think that’s pretty reasonable especially if you were going to be stocking up your cupboards to ensure you’re all set to embrace the low FODMAP diet. If you do go ahead and buy this buckwheat flour (or you make these buckwheat pancakes) I’d love to know what you think!

Blueberry Buckwheat Pancakes by The Fat Foodie


50g blueberries

200g buckwheat flour

2 tbsps white sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda

2 eggs (or 1 tbsp chia seeds soaked in 2 tbsps of water for half an hour)

150ml lactose-free milk (or non-dairy)

1 tsp vanilla extract

1 tbsp butter (or non-dairy) and 1 tbsp vegetable oil (for frying)


Simply place all of your ingredients (except the butter and oil) into a large jug and whisk together until fully combined.

Place a non-stick frying pan over a medium heat and add the butter and oil. (The inclusion of the oil stops the butter from burning.)

Once the butter has melted add a quarter of the pancake mixture into the centre of the frying pan and allow it to cook until lots of bubbles have formed on the top.

Gently, but quickly, flip the pancake over and cook until both sides are golden brown. Repeat with the rest of the pancake mix until you’ve used it all up.

Serve with maple syrup (50g/2 tbsps per person is a low FODMAP serving) or golden syrup (7g/1 tsp per person is a low FODMAP serving) and low FODMAP fruit, such as oranges, satsumas, grapes or up to 150g of kiwi fruit per person. (As always, check low FODMAP serving sizes with the Monash app.)

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Stir-Fried Ginger Tofu with Rice (serves 4)

Stir-Fried Ginger Tofu with Rice by The Fat Foodie

I’m relatively new to the wonders of tofu, but I’m steadily becoming a fan and I guarantee that you’ll become one too if you make this stir-fried ginger tofu with rice. If you can, it’s best if you leave the ginger tofu to marinade overnight to really let it absorb the aromatic flavours, but you can also just let it marinade for an hour or so before using it, if you like. Continue reading Digiprove sealCopyright protected by Digiprove © 2018

Anzac Biscuits (makes 16)

Anzac Biscuits by The Fat Foodie

Anzac Biscuits by The Fat Foodie

After recently deciding to try the FODMAP diet in an attempt to get my IBS under control I realised that I’d need a good recipe for a dairy-free and gluten-free biscuit that wouldn’t hurt my tummy. After some investigation I figured that oaty Anzac biscuits were the way to go because they are made of low FODMAP ingredients, but are still very tasty and satisfying.

Anzac biscuits are a sweet oat-based biscuit that was originally baked by the wives of men who were in the Australian and New Zealand Army Corps (ANZAC) during World War I. The hard tack biscuit was perfect for sending to men who were fighting abroad because its ingredients did not go off easily and so the biscuits travelled well. However, the biscuits were also enjoyed on the home front, being served at fundraising events such as fetes and galas to raise money for the war effort.

When I started making the mixture I wasn’t entirely convinced that the Anzac biscuits would hold together upon baking because the texture of the mixed ingredients was very loose, so I packed my biscuit mix into a baking tin and baked it whole and then cut it into individual pieces while it was still warm. However, once they had went completely cold I realised that they would probably work fine as individual biscuits because once they’d been baked they hardened into crispy little slices that were crumbly, but not overly so, and kept their shape very well.

I baked mine with some leftover vegan dark chocolate chips I had in the kitchen cupboard that needed used up and they were delicious in the biscuits, but I think that the next time I make them I’ll add the chocolate chips, but I’ll also decorate them with a drizzling of melted dark chocolate to further enhance the chocolatiness of the Anzac biscuits. Oats, coconut and chocolate go so well together, don’t you think?

Although these biscuits are made with gluten-free oats and gluten-free flour, if you’re not gluten sensitive then just use normal oats and flour (they’re considerably cheaper, so lucky you!). Regardless of whether you make these with or without gluten you’ll be rewarded with a very lovely oat and coconut sweet biscuit that’s crunchy, but crumbly. It’s everything you could possibly want in a biscuit really.


180g gluten-free oats

30g desiccated coconut

30g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

60g coconut oil (melted)

1 tsp vanilla extract

30g sunflower seeds

1 tsp xantham gum

1 chia egg (1 tbsp chia seeds mixed with 3 tbsp cold water and soaked for 1/2 an hour)

1/2 cup sugar

1/2 tsp salt

50g dark chocolate chips


Soak 1 tbsp of chia seeds in 3 tbsps of cold water for half an hour.

Preheat your oven to 170C/150C Fan/350F/ Gas mark 4.

Line a baking tray (if you’re making individual biscuits) or a baking tin (if you’re making one large bake and then cutting it into squares, like I did) with greaseproof paper.

Melt the coconut oil and then put all of the ingredients into a large bowl and mix to combine.

Form into individual balls (about golf ball size) and then place on the baking tray and press them down slightly so they form a little patty, or if you’re baking it as a whole, tip the mixture into the baking tin and press it down.

Bake in the oven for 25-30 minutes until the biscuits are golden brown.

Remove from the oven and, in the case of the individual biscuits, leave to cool. If you’ve made one large bake, then leave it in the tin, but cut it into squares while it’s still warm. Wait until the biscuit is totally cold before removing from the baking tin.

Anzac Biscuits by The Fat Foodie

Anzac Biscuits by The Fat Foodie

Anzac Biscuits by The Fat Foodie

Anzac Biscuits by The Fat Foodie

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Vegan Chilli Con Carne With Baked Tortilla Chips (Serves 6)


Vegan Chilli Con Carne With Baked Tortilla Chips by The Fat Foodie

For a while now I’ve been hearing about people making their own low-fat and low-salt versions of tortilla chips by cutting tortillas into little triangles and baking them in the oven until they’re crisp and golden. I was making a vegan chilli con carne the other night and because I wasn’t in the mood to serve it with boring old white rice, I decided to make the baked tortilla chips to go with it.

It worked really well, with the corn tortillas making a small mountain of crisp, biscuity baked tortilla chips I could use to scoop up the chilli con carne. The baked tortilla chips were also very good with the salsa and guacamole dips I served alongside the chilli con carne.

I don’t like to keep bags of tortilla chips in the house because they’re not the healthiest of snack and let’s be honest, sometimes once you start munching them it’s hard to stop, so it’s great knowing that should the need arise and I fancy making something that would go well with some tortilla chips I can bake some within 15 mins.

This vegan chilli con carne with baked tortilla chips takes hardly any effort to make, but is very rewarding in the taste department and is fantastic as leftovers the next day because the flavours of the spices have a chance to marry overnight in the fridge. Although you’d normally use kidney beans in a chilli con carne, they’re a high FODMAP food, so I’ve used the much lower FODMAP option of butter beans instead and they’re just as lovely. As you can see in the photo below, I served the chilli con carne and baked tortilla chips with ‘the works’ (hot salsa, jalapeños, guacamole, cucumber and grated dairy-free cheese). I’ll definitely make this again sometime because it’s a great recipe to have on standby for a quick dinner.


12 corn tortillas (or gluten-free tortillas)

1 tbsp coconut oil

1 tsp asafoetida powder

300g chopped bell peppers (green and red)

1 tsp ground cumin

1 tsp ground coriander

1 tbsp ground smoked paprika

200g of butter beans (drained and well rinsed)

250g vegan mince

400g (1 tin) of chopped tomatoes


Place a large saucepan over a medium heat and put the tbsp of coconut oil in it. Once it’s hot add the spices and chopped peppers and cook for 5 mins.

Add the vegan mince, butter beans and chopped tomatoes and cook for 10 mins.

Taste the chilli con carne and add salt if required.

Preheat the oven to 180C/160C Fan/350F/Gas mark 4.

Using a pizza cutter, cut your tortillas into little tortilla-sized triangles, place on a baking tray and bake them in the oven until they’re golden brown and crisp. (I turned my baked tortillas over halfway through so that I could make sure they were really crisp.)

Serve the chilli con carne with the baked tortilla chips, guacamole, salsa, jalepenos, grated cheese and salad.

Vegan Chilli Con Carne With Baked Tortilla Chips

Vegan Chilli Con Carne With Baked Tortilla Chips by The Fat Foodie

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