No need to wait until the holidays to break out the cranberries!
Considering the positive way in which the microbiota Let's make them a year-round part of your diet, just like other popular fruits at home!
Visit FODMAP causing you a lot of trouble?
This recipe for crunchy cranberry bites is a real treat. low in FODMAP, but rich in fibers and polyphenols !
Canneberges : Source of vitamin C, of vitamin E and insoluble fibers, Cranberries are considered the fruit with the greatest antioxidant power. They contain flavonoids (an antioxidant phytochemical that is particularly beneficial to neurological health) and resveratrol, known for its cardiovascular protection. Mainly a source of insoluble fibre, it promotes intestinal transit.
Low FODMAP recipe:
This recipe is low in FODMAP. In spite of everything, listen to your symptoms and recommendations from your nutritionist.
Crunchy cranberry bites - low FODMAP
Ingredients
Cranberry blend
- 3 t. (750 ml) frozen cranberries
- ¼ t. (60 ml) chia seeds
- 3 tbsp (45 ml) coconut oil
Crunchier mix
- 2 eggs
- ¼ t. (60 ml) unsweetened vegetable drink
- ¼ t. (60 ml) organic canola oil
- 1 tsp (5 ml) baking powder
- ⅓ t. (80 ml) quinoa flour (or other whole-grain flour)
- ¼ t. (60 ml) rolled oats
- 2 tbsp (30 ml) dark chocolate chips
Instructions
- Preheat oven to 350F and place parchment paper in each of twelve muffin cups.
- In a saucepan, sauté the cranberry mixture until it reaches a gelatinous texture.
- In a bowl, combine all liquid ingredients from the “crunchier mix” section and add baking powder and dry ingredients. Mix well.
- Stir cranberry mixture into «crunchier» mixture. Mix well.
- Divide the mixture between the twelve muffin cups and bake for about 30 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
Notes
French 
English