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Chestnuts, as any nut, go well with chocolate.

As the chestnut has a rather mild taste, chocolate can easily overpower the chestnut flavour. The more chocolate you add, the more brownie like cookie you’ll get.

Depending on your personal taste, you might want to add sweetness in relation to the chocolate powder used. The starch in the chestnut will also turn sugary the longer you chew.

Chestnut gives the chocolate flavour depth.

Chestnut gives the chocolate flavour depth.

 

Chocolate Chestnut Crumble Cookies

200g chestnut flour

50g salted butter

50g coconut oil

2 large eggs

2 tablespoons honey

1 teaspoon cinnamon powder

1 vanilla pod

2 tablespoons 100% chocolate powder

1 pinch salt

 

For a vegan version you can of course just simply add chocolate powder to the vegan recipe for the Chestnut Crumble Cookies. 🙂

 

Somehow the chocolate requires more moisture to make it real nom nom yummy.

The chestnuts are so starchy, they absorb all moisture, so keep the cookies in an airtight container to avoid drying out.

 

The good news is that with the high carbs low fat ratio, chestnuts are low in calories.

In addition, even with the high starch content, chestnuts are low in FODMAPs and are suitable for people suffering IBS trying out the low FODMAP diet.

 

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Yummy! Super easy and healthy pancakes.

Yummy! Super easy and healthy pancakes.

 

Beat 1 ripe – can be already brown 😉 – banana 🍌

with 1 egg 🥚

really fluffy.

 

Pour thinly into oiled pan. Cook slowly on medium heat until crisp. Then flipping it is easier.

After turning it switch off hot plate. Then there is no risk the pancake could get burnt. Bake pancake on remaining heat until done.

 

Really yummy!

Easy to make dairy free, gluten free, healthy pancake! 😋

 

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The vegan version of my naturally gluten-free homemade Chestnut Crumble Cookies is just as good, but healthier. 🙂

Yummy and good for you: The vegan version of my Homemade Chestnut Crumble Cookies is healthy and low in calories.

Yummy and good for you: The vegan version of my Homemade Chestnut Crumble Cookies is healthy and low in calories.

 

Vegan Gluten-free Chestnut Crumble Cookies

200g chestnut flour

50g coconut oil

Salt to own liking, but no more than ½ teaspoon

1 ripe medium banana

1 tablespoon maple syrup

1 teaspoon cinnamon powder

1 vanilla pod

 

Stir the at room temperature soft coconut oil into the chestnut flour together with the vanilla, cinnamon, maple syrup and a dash of salt.

Puree the banana into a soft, even mush and mix in.

Roll the dough into a sausage and cut into 1/2 inch slices.

Place closely packed on a with baking paper covered tray and bake for 10 minutes at 180°C.

 

Completely guilt-free pleasure!

Not only are chestnuts gluten-free, their carbs are complex, meaning slow-releasing their energy.

Unlike most nuts, chestnuts are low in fat and protein, resulting in low calories.

The high amount of starch is very filling and satisfying, so these cookies could help with losing weight.

In addition, the vegan version ensures no animals were harmed in the making of these cookies. Besides maybe the humans who got stung by the chestnut’s prickly outer shell when foraging for these yummy treats. 😉

 

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Homemade Chestnut Crumble Cookies

Yum! Homemade Chestnut Crumble Cookies

 

I couldn’t find a recipe with 100% chestnut flour in it, so I had to make one up.

The great thing about chestnuts is they’re gluten-free and thus a healthy intake of carbs and the bad thing about chestnuts is they’re gluten-free and won’t stick for baking.

Chestnut flour is not really easy to come by. We made it ourselves – hence the homemade – by peeling the roasted chestnuts ourselves – hence the crumble.

For a shortbread like crumbly and nutty biscuit that favours the original chestnut flavour, try this easy to make simple ingredients recipe:

 

Homemade Chestnut Crumble Cookies

200g chestnut flour

100g salted butter

1 large egg

1 tablespoon honey

1 teaspoon cinnamon powder

1 vanilla pod

 

Cut the butter at room temperature into flakes to stir into the chestnut flour, together with the vanilla, cinnamon, honey and egg yellow. Beat the egg white stiff and mix it in.

Roll the dough into a sausage and cut into round 1/2 inch thick slices.

Pack closely on a tray covered with baking paper and bake in preheated oven for 10 minutes at 180°C.

 

Tip: Eat while still warm, fresh from the oven. Yum!

Bonus Tip: Try the vegan version of my Homemade Chestnut Crumble Cookies for a guilt-free snacking indulgence!

 

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It is hard to believe, with all its probiotic goodness: But because yoghurt contains lactose it’s a no-go when you change to a low FODMAP diet.

I cannot remember a day that I didn’t eat yoghurt. The only reason would be that I’m in a country where they don’t do yoghurt, like when I was travelling South East Asia.

Or where they don’t know how to make yoghurt, like in South Africa. Thank goodness for Amasi, which by the way contains less lactose, as that is what the yoghurt cultures eat: lactose. So the more sour your fermented milk tastes, the less lactose it contains. To me, a big fan of kefir and buttermilk and such, a fair trade.

So yes, I like yoghurt, but if I want to eliminate FODMAPs from my diet, I need to find a replacement, for two reasons:

1) The lack of calcium causes my fingernails to break, so I need to find an extra source of this mineral.

2)  What I’d actually miss about yoghurt is the yummyness with which it binds together my muesli.

You can read the answer to 1) here: #FODMAP #Tip: 5 calcium rich alternatives to dairy

As to 2) I think I found a good compromise: Replacing milk with coconut milk for the low FODMAP diet, I’m left with coconut pulp. It has a lovely yummy consistency and can be used just like yoghurt. It has no sourness to it, so less sweetening is required, and the coconut oil is filling. It is of course nutritionally completely different from yoghurt, hence 1), but for the time where no yoghurt is allowed it works well as a substitute.

Would you believe this is not yoghurt: Coconut puree makes for a great substitute.

Would you believe this is not yoghurt: Coconut puree makes for a great substitute.

Check out my low #FODMAP muesli recipe for breakfast: Banana, Buckwheat Granola and Coconut Puree.

This tastes as healthy as it looks: Low FODMAP breakfast cereal.

This tastes as healthy as it looks: Low FODMAP breakfast cereal.

 

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I’m a muesli fan, and I enjoy my muesli with yoghurt.

During the elimination phase of the low FODMAP diet however, both wheat and lactose need to be cut out.

So here’s an alternative breakfast cereal recipe, low FODMAP and still yummy:

 

Being a muesli fan, this works as a low FODMAP alternative for me: Diced Banana, Buckwheat Granola and Coconut Puree.

Being a muesli fan, this works as a low FODMAP alternative for me: Diced Banana, Buckwheat Granola and Coconut Puree.

 

Add in equal parts:

Diced Banana

Buckwheat Granola

Coconut Puree

 

You can use any other fruit of the season or a combination of fresh fruits or fruit salad.

I use the buckwheat granola as is. Some prefer to soften it by letting it soak, but I like it crunchy.

The coconut pulp is a leftover from making coconut milk. It works well as a yoghurt replacement.

 

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If you want your belly to stop grumbling, try cutting out wheat for a while.

If you want your belly to stop grumbling, try cutting out wheat.

 

I love bread! Not white bread, proper brown whole wheat bread.

And I love muesli! Not the sugar loaded clusters, but the proper bran flakes type.

And I love couscous and pasta! Or at least the sauce for it… 😉

 

All of these however contain wheat. And thus need to be cut out during the elimination phase of the low FODMAP diet.

 

Finding alternatives to wheat is quite simple if you switch to the usual replacements: rice, corn, oats.

But I already eat brown rice as a staple with my lunch or dinner.

And I already snack on corn chips and corn flakes – watch out that they’re indeed wheat free and preferably non-GMO by the way.

And I already enjoy my porridge every day.

 

So I don’t want to just add more of the same staple I’m already eating in order to replace wheat. If I want to get through this FODMAP diet I need a bit more variety.

A great opportunity to try out some new, more exotic, and supposedly super, foods:

 

Sorghum and quinoa taste great as couscous and pasta substitute.

Buckwheat and amaranth make for a great breakfast cereal, and millet can be cooked into a delicious gruel.

As for bread, well, being German I can tell you that from steam bread to crisp bread, from spelt to rye, from potato to carrot to beer bread, everything is possible. Find a great bakery or supplier of wholesome flour and bake it yourself.
Or be creative and swap bread for a different ingredient altogether: How about a saladwich?

 

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