Today I have a low Fodmap recipe for you direct from my book, The Low-FODMAP 6-Week Plan & Cookbook – Cheese and Leek Mini-Loaves. The book contains 100 recipes as well as the exact 6-week plan I use for my one-to-one clients along with meal plans, diary pages, lifestyle exercises and detailed instructions on how to implement the diet correctly. It is available in all good book stores and online outlets.
I have chosen this recipe to share with you because I know you often struggle to find snack foods that are not boring or processed and therefore filled with additives. This is a savoury muffin that contains all the food groups and so is a balanced mini-meal in itself. I made them in a mini loaf tin but a regular muffin tin would work equally well.
- ¼ cup olive oil
- ¾ cup leek, the green part only, chopped finely
- ½ cup rice flour
- ¼ cup tapioca flour
- ¼ cup potato starch
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 3 eggs
- 1 cup lactose-free yogurt
- 6oz/170gms feta cheese
- 4.6oz/130gms mozzarella
- ½ cup grated mature cheese
- 2 tbsp finely chopped parsley
- Heat the oven to 180°C/350°F.
- Oil a mini-loaf baking tray.
- Heat the oil in a pan and add the leeks. Cook about 2 minutes until softened.
- Sift the dry ingredients together.
- Lightly beat the eggs.
- Add the yogurt and eggs to the flour mixture, folding in gently. Don’t mix heavily.
- Add the leeks, cheeses and parsley.
- Spoon the mixture into the mini loaf tins.
- Place in the oven and cook for 15-20 minutes.
- Serve hot or cold.
Carmel says
Dear Suzanne
I made the Cheese and Leek mini loaves in a 2 lb. loaf tin which worked. It is gorgeous
Can I freeze it?
Thank you
Carmel
Suzanne Perazzini says
Great to hear, Carmel. Yes, you can freeze them.