This installment tells about my most favourite treat for a weekend breakfast – Scones.
I save these for the weekend, because who has time to bake on a weekday morning? Before I developed IBS, I loved to bake on the weekends and the thought of never being able to do that again really brought me down. One morning I thought I’d give it a try and pulled out one of my old favourite cookbooks – Company’s Coming. I pulled this recipe right from the book:
I had to substitute out some ingredients that weren’t FODMAP friendly. The flour I replace with a gluten free baking mix, I leave out the currants, replace the egg with an egg replacer product and use vegan margarine and almond milk. As you can see from my messy writing, I add cinnamon – more on that later.
I’ve also found that it’s easy to halve the recipe.
Once the ingredients are mixed as instructed, forming them into two ‘wheels’ on a parchment lined paper goes a lot easier if your hands are wet. Once the dough is patted into the flat circles, I sprinkle a mixture of cinnamon sugar on top. (that’s what my messy note refers to). I then score the discs with a large knife, so they do look like wheels.
Once this is done, I pretty much bake according to the instructions as well.
I was so pleased the first time I made these! It sounds funny, but I felt ‘normal’ again. Who knew a scone had that power!
Because of the substitutions, these are a little more crumbly than the originals, but I eat them with a fork anyway. This scone is delicious topped with a jam or jelly or marmalade (The Monash FODMAP app gives marmalade a green light, but I’ve found that it still pays to read the ingredient list). They keep pretty well, too. I’ve nuked leftovers in the microwave and they come out fine.
Once I had a pantry stocked with the basics for this recipe, it became really easy to do a bit of baking on a weekend morning.
On the days I don’t have toast, I usually have granola for breakfast. I love the crunchy, nutty flavour, and bursts of berries! When I first discovered that I reacted badly to dairy I thought I’d have to give up my habit, but I was soooo grateful to discover that my system tolerates yogurt made from goat’s milk. It definitely was an ‘hallelujah’ day for me…
I have found an off-the-shelf product that is FODMAP friendly – I found many granola mixes on the market have ingredients that are off-limits for those of us on a low-FODMAP diet. Honey, apples, dried fruit, almonds… you name it. My go-to product is Nature’s Path Coconut Chia Granola.
For variety, I also make my own granola. A recipe that I’ve been using for a couple of years now is:
Gutsy Broad’s Home-made Granola
- 4 cups rolled oats
- 2 cups of any combination of nuts, seeds, coconut
- 1/4 tsp each of ground cinnamon, cloves, nutmeg
- 2/3 cup maple syrup
- 1/3 cup vegetable oil
Heat the liquids in a small saucepan until warm (not hot). Pour over the dry mixture and stir to combine. Spread over a parchment lined pan, bake at 325 degrees, stirring every 10 minutes, for 30 minutes. Cool and store.
I can’t remember who authored the base for this recipe – I found it in our local newspaper the Herald a long while back.
For breakfast, I’ll use a small scoop of yogurt, about half a cup of granola and then a handful of washed berries.
Having granola for breakfast is one of my ‘I don’t have to think about it’ meals – which I find important on busy mornings. Granola keeps well in the cupboard and is easy to have around, or transport.
One of the trickiest food products I’ve had to search for is bread. I’ve discovered that there are many options when it comes to selecting a gluten free bread – and that’s a good thing….
The only trouble is that I am also dairy free and egg free. Finding a bread that meets those two dietary requirements has been pretty tricky. I do have my favourite brand and I’d like to share it with you.
Glutenull Bakery is a small bakery out of Coquitlam, BC, Canada. They have three bread products that I adore: Brown Rice, Quinoa and Buckwheat (they also have an Amaranth zest). The first time I bit into a piece of toasted quinoa bread I thought I was in heaven. The texture is light and fine and feels decadent on the tongue!
These products are vegan, and have an ingredient list that sounds more artesian than science experiment (the Buckwheat ingredients are listed as: Organic buckwheat flour, brown rice flour, organic flax, baking powder, xanthan gum, water, sea salt).
I usually try to have a slice of the Buckwheat bread for my toasty breakfasts – it’s a pretty hearty loaf. The loaves are rounded and I’m not a huge fan of the heels, but I save them and chop them up for breadcrumbs. Especially the quinoa and rice loaves – I’ve found that they make great breadcrumbs that are perfect for breading fish or chicken. I even made Christmas turkey dressing – took a loaf of the quinoa bread, cut off the crust, chopped the bread into chunks and mixed it with poultry seasoning. Sauteed some green onions in olive oil and tossed in the bread chunks. Smashed the whole lot in a small casserole dish, and poured on a little of the juices from the roasted turkey. Baked for a half hour and bam! Fabulous FodMap free turkey dressing!
I find this bread at my local Planet Organic. Once, when a clerk there told me that they wouldn’t carry the Quinoa bread anymore, I ordered an entire case of it. It still sits in my freezer, and I’m slowly chipping away at it. Planet Organic is still carrying the product too…. So much for my attempt at hoarding!
It’s getting easier to find gluten free bread, but still very challenging to find a vegan or dairy and egg free bread as well. I’m so pleased that bakeries are taking up the challenge!