We all know that following a low FODMAP diet can be challenging, particularly when it comes to flavouring the food. I love that as FODMAPs become more well known, more food producers are creating products that are safe for people with intolerances to use. Check out the two recipes below for some low FODMAP sauce recipe inspo!
Whilst there are a number of sauce brands out there, No Go Sauces have got to be one of my faves (regardless of food intolerance requirements)! I first met Meg, the owner at a low FODMAP event a couple of years ago. Even then, her passion for making great quality products really stood out to me, with her making each batch of products by hand. Her Zingy Ginger sauce makes a great stir fry, or even as a condiment on a cheese plate, and the new Chilli Peanut Sauce is next level delicious – watch this space for an upcoming recipe.
Today, we have a home made pizza using the Sweet Basil and White Wine sauce, and homemade low FODMAP bread rolls with a twist of flavour from the Eggplant Pickle!
Home Made Pizza with zucchini and prosciutto
Spelt pizza base
2 tbsp No Go sweet basil and white wine pasta sauce
1tbspn green portion of leek
1/2 zucchini, chopped
6 Black kalamatta olives, chopped
6 basil leaves, torn
1 small handful grated cheddar
2 slices prosciutto
1 handful rocket and baby spinach mix
Pre heat oven to 180
Spread no go pasta sauce across base, then arrange all other ingredients except baby spinach and rocket mix.
Cook in oven for 15-20 minutes, or until cooked.
Remove from oven and place on serving plate.
Top with baby spinach and rocket
Whole grain rolls with eggplant pickle
Makes 10 rolls, pending size of rolls.
3 cups low FODMAP bread flour
3/4 cup teff
1/4 cup mixed seeds (such as chia, flax, poppy and pumpkin)
1/4 cup bread improver
1 ½ cups water
2 tsp dry yeast
2 tbsp No Go Eggplant Pickle
1 tbsp brown sugar
1 tsp salt
2 tbsp extra virgin olive oil
- Preheat oven to 180C.
- Combine the water, yeast and sugar in a bowl. Whisk for until mixture is frothy
- Add remaining ingredients and kneed into a dough.
- Transfer into a bowl which has been lightly sprayed with oil
- Cover with tea towel and leave until it has doubled in size, approximately 2 hours.
- Separate dough into 10 pieces.
- Leave for another 10-15 minutes and allow to rise further.
- Bake in oven for approximately 20minutes, or until cooked.