Low FODMAP Oat & Raisin Cookies
In celebration of IBS Awareness Month, here is a tasty recipe for some low FODMAP cookies. The recipe contains oats, raisins & mixed seeds all of which contain fibre. Being on the low FODMAP diet can really impact fibre intake for some people, as they are required to cut out various fruits & vegetables, so this is a great way of adding in some extra fibre to your diet. This is a nice quick & easy recipe, with a delicious result!
Ingredients (Makes approx. 6 large cookies)*:
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75g wheat free / gluten free flour
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75g porridge oats
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50g caster sugar
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50g raisins (Raisins are limited to 10g per portion on a low FODMAP diet, so ensure you stick to this portion size)
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50g butter
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2 tablespoons golden syrup
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30ml lactose-free milk
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A handful of mixed seeds
Method:
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Turn your oven onto 180 degrees centigrade to heat up
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Line a baking tray with baking parchment
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Combine the dry ingredients; flour, sugar, oats & raisins and mix
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Melt the butter, golden syrup & milk over a medium heat on the hob
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Combine the dry & wet ingredients
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Split the mixture into 6 balls for larger cookies or 8-10 balls for smaller cookies and space out on the baking tray
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Sprinkle the balls with mixed seeds
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Place into the oven approximately 10-15 minutes, until golden brown
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Leave to rest until cool... and then enjoy!
For a short video on how to make the recipe head to my instagram (@kpnutrition.rd).
For those with allergies/ intolerances/ dietary exclusions this recipe can also be easily adapted*:
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Coeliac disease - ensure you use a gluten free flour & gluten free oats
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Dairy allergy - swap to a dairy free butter & a dairy free milk such as soya milk or almond milk
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As being wheat free and low lactose is part of the low FODMAP diet, this recipe is already suitable for someone with a wheat intolerance or a lactose intolerance.
For those not following a low FODMAP diet, feel free to use plain flour and cows milk in the recipe.
*Always check food labels for allergens before using ingredients.
