Crunchy cranberry bites - low FODMAP
A recipe low in FODMAPs, but rich in fibre and polyphenols!
Servings: 12
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
Recipe by Andréanne Martin, entrepreneur and speaker