low FODMAP Potato scones

One of the most devastating aspects of moving to Scotland whilst following a gluten-free, low FODMAP diet was that I could not partake in the eating of potato scones. To be honest, I can’t eat most items found in a fry up, such as sausages, black pudding or beans but that’s another matter altogether. So when I stumbled across a recipe for gluten-free, low FODMAP potato scones, I had to try it. And the results? Mouth wateringly delicious.

Ingredients

  • 70g self-raising, gluten-free flour
  • 400g potatoes, peeled and sliced
  • Salt
  • Coconut oil

potato sconesMethod

  1. Add chunks of potato into a pan of boiling water and cook for 20 minutes until soft
  2. Drain potatoes and mash
  3. Add a pinch of salt along with your gluten-free flour and knead the mixture into a dough
  4. Add some gluten-free flour to a clean worktop and divide the mixture into 3 balls
  5. Flatten the balls into circles and then cut into four
  6. Add coconut oil to a non-stick frying pan over a medium heat
  7. Add four scones into the pan to fry for approximately 4 minutes each side

potato scones

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Filling & fluffy pancakes

With pancake day having recently passed, I decided to make my own version of Joe Wick’s (body coach) protein pancakes. As I was making these for 2 people, I doubled up the mixture which created 10 very filling, but totally delicious, melt-in-the-mouth, fluffy pancakes. With the oats and banana, these pancakes differ from the norm and are packed full of goodness. Adding the chocolate allows you to indulge slightly, making it a perfect breakfast for a lazy Sunday morning.

A word of warning to low FODMAP followers – these pancakes are extremely filling so if you’re like me and react when eating too many oats, make sure you only eat 2 or 3 pancakes pancakes Ingredients

  • 50g gluten free oats
  • 2 ripe bananas, chopped
  • 2 eggs
  • 4 teaspoons of coconut oil
  • Handful dairy free chocolate chips
  • Lacto free natural yoghurt
  • Fresh fruit to serve

Method

  1. Put chopped banana, oats and eggs into a mixing bowl and combine the mix using a blender
  2. Add chocolate chips and stir with spoon
  3. Place teaspoon of coconut oil into non-stick frying pan and place on medium to high heat
  4. Spoon batter into pancake sized portions and cook for approximately 1 minute one side, then flip using a spatula. As the batter is quite dense, I was able to make 3 pancakes in the pan at one time
  5. Repeat process of adding coconut oil and batter until all the mix is finished. Then serve the warm pancakes with yoghurt and fresh berries

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