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I thank my lucky stars quite often that polyols don’t seem to affect me. Avocados, blackberries, peaches… I can still eat them all in reasonable amounts without making myself sick. I think I’ve had to give up enough, without resorting to cutting out those, as well. Of course, I realise that others have had to cut out much more than I – one of the reasons that I am so thankful. No matter how bad you or I may have it, someone else is always worse off.
This peach crumble came about because it’s summer, peaches are in season, I needed a dessert that I could make ahead of time and forget about, and peaches are delicious! A little prep work the day before you need this dessert and you can keep it in the fridge until 45 minutes before you need to bake it (your baking dish, if glass or ceramic, will need time to get back to room temperature before baking or you’ll most likely have a shattered crumble on your hands).
Also, I apologise for the grainy photos, I was using my phone camera.
- All peaches contain sorbitol in large enough amounts to be considered high FODMAP (according to Monash University) but Clingstone and Yellow peaches are low in FOS, GOS and fructose in servings of one peach. White peaches, on the other hand, contain enough FOS to get a high rating for that FODMAP, as well as sorbitol, in servings of one peach. So, if you only have issues fructans, Clingstone and Yellow peaches are safe; if you have issues with sorbitol, peaches are not advised. I would stick to one slice of this crumble, so as not to over-do the fruit portion of your FODMAP bucket.
- Almonds are considered low FODMAP in servings of 10 nuts and high in GOS in servings of 20 nuts. The crumble topping in a single serve of pie doesn’t contain that many almonds, so should be safe – unless of course you have separate issues to almonds.
- Desiccated coconut is considered low FODMAP in servings of 1/4 cup and a moderate rating (overall) in servings of 1/2 cup; any more than that and sorbitol becomes an issue.
- Pure maple syrup is low FODMAP, watch out for any added ingredients that may cause digestive issues, such as polyols.
- This crumble is low in excess fructose, fructans/FOS, GOS, mannitol and lactose. It is not low in sorbitol.
- 6 large ripe peaches (yellow or cling)
- 1/4 cup castor sugar or 1/3 cup dextrose
- 1 tbsp. potato or corn starch
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
- 1 1/4 cups almond meal
- 1 1/4 cups unsweetened desiccated coconut
- 1/3 cup white rice flour (or gluten free alternative)
- 1/3 cup virgin coconut oil
- 1/3 cup pure maple syrup
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
To peel the peaches, score four evenly spaced lines from top to bottom and place them in boiling water for 60 seconds, then strain them and dunk them into an ice bath for a further 60 seconds; the skins should peel right off. If all else fails, use a peeler.
Dice the peaches into bite-sized chunks (approx. 1.5-2 cm) and mix through the rest of the fruit filling ingredients, until well combined; dump the lot into a pie dish.
To make the crumble topping, mix all the ingredients together, either by hand or in your food processor, until they begin to clump together. Easy! Cover the fruit evenly with the crumble mix and you’re ready to bake or store the pie before baking.
When you are ready to bake it, pre-heat your oven to 180 C/350 F and bake the crumble for 55-60 minutes, when the peaches should have cooked until soft and the topping browned nicely. If you notice that the crumble is browning too quickly, cover it loosely with a sheet of foil to prevent further browning.
If I am serving this as a hot dessert at a dinner party, I put it in the oven as dinner is served, so we have an hour to eat dinner and digest/chat before the crumble is ready to eat. Serve with vanilla ice cream (vegan or lactose free if required), vanilla bean custard, coconut yoghurt (vegan) or plain Greek yoghurt. Enjoy!
I love warm salads. They are the perfect spring or autumn meal; not too heavy to weigh you down but just warm and hearty enough for the season.
They are also very quick and easy to make for a weeknight dinner. Thirty minutes or less? Yes, please!
- Balsamic vinegar has been listed as both safe and unsafe, depending where you look. Monash University lists 1 tbsp. as safe and 2 tbsp. as containing moderate levels of fructose. Most balsamic vinegars are actually flavoured wine vinegars, so it’s hard to tell whether the authentic balsamic vinegar or the imitations are being referred to. At any rate most people aren’t buying the real deal, they’d be much too expensive to cook with except on very special occasions. I can tolerate 2 tbsp. of the imitation balsamic vinegar that I buy.
- Butter is very low lactose, as during production the water-soluble sugar was removed along with the buttermilk.
- Cherry tomatoes are considered low FODMAP in half cup servings, according to Monash University.
- Mushrooms are considered by Monash University to be high in mannitol and have moderate FOS in one cup servings. Different mushroom varieties have different levels of FODMAPs and I can tolerate the less than half cup serving of button mushrooms in this dish, as polyols do not affect me and the FOS has been reduced enough for my tolerance levels.
- Green chives are low in FODMAPs, just make sure you don’t use the white root portion.
Grilled Tofu Salad
- 2 cups loosely packed spinach, de-stemmed
- 225 g/8 oz extra firm tofu
- 1 cup cherry or vine-ripened tomatoes, diced
- 3/4 cup button mushrooms, diced
- 1/4 cup + 2 tbsp. minced green chives
- 2 cloves garlic, minced or whole
- 2 tbsp. fresh rosemary
- 3 tbsp. balsamic vinegar
- 2 tbsp. fresh lemon juice
- 2 + 2 tbsp. olive oil
- 2 tbsp. butter or dairy free equivalent (vegan option such as coconut butter or Nuttelex etc)
- 2 tbsp. flax seeds (optional)
- 1 tsp. each of salt
- 1/2 tsp. pepper
Slice the tofu so that it is approx. 2 cm thick and wrap it in paper towel, then sandwich it between two chopping boards and place something on top to lightly press it down. This will squeeze much of the fluid out of the tofu. Leave it like that for 20 minutes; in the meantime, prepare the vegetables.
Seal the surface of your a fry pan, then unwrap and fry the tofu for about 4 minutes on each side, until crisp and golden brown. Divide the spinach leaves between two plates or pasta bowls and set aside.
Meanwhile, in a saucepan, heat the oil and your choice of normal or vegan butter over a medium-high heat and then put in the garlic; let it simmer for a couple of minutes, until fragrant. Next, lower the heat to medium and saute the mushrooms until they have softened considerably and begun to release liquid, then throw in the rosemary and first 2 tbsp. of chives. After a minute, add in the tomatoes, lemon juice and balsamic vinegar and stir until heated through. Salt and pepper to taste.
The vegetables should be done at about the same time as the tofu, so divide the vegetables between the two servings (place on top of the spinach) and then take the tofu off the heat and slice it into strips. Place the tofu on top of the vegetables and sprinkle with remaining chives and flax seeds (optional but I like the crunch). The flax seeds aren’t pictured below.
Serve immediately, so that the vegetables and tofu are still warmed through.