We recently changed the year, but it feels like January has been going on for over a month. Am I the only one with this feeling? It seems to me that January is calling for something different, cosy and tasty. That’s why we’ve started this month with an offer especially designed for you – an ebook with breakfast recipes that you can download right now – only available in portuguese.  It’s not just an ebook of recipes but contains lots more information that can help you on the low FODMAP diet (especially for those in the first phase).

Also this month, we launched the 2nd edition of the Consultation Guide for Users (low FODMAP diet) – only available in portuguese. A long-awaited edition for our customers and followers that guides you through all the phases of the diet, although it is no substitute for being accompanied by a Certified Dietitian trained on this diet (you can download it here).

To round off January in style, we’ve added another recipe to your list: this tasty Low FODMAP croissant. A croissant with a different flavour from the traditional ones, but one that will leave your mouth watering and allow you to “kill your craving” for a good croissant at snack time. Shall we?

And because there’s still time, we’d like to take this opportunity to wish you a tasty and healthy 2024!

Mini croissant Low FODMAP

🕗 35 minutes | 12 units

Ingredients:

• 160g gluten-free oat flour
• 155g rice flour
• 11g baking powder
• 1 teaspoon salt
• 1 tbspn psyllium
• 2 tbsp white sugar
• 1 tbsp vanilla flavouring
• 1 tbsp honey
• 2 eggs M beaten
• 1 tbsp olive oil
• 2 tbsp softened margarine
• 130ml low FODMAP vegetable drink
• Slivered almonds, dark chocolate, icing sugar (optional)

Instructions:

1. Preheat the oven to 200ºC.
2. Combine the flours, yeast, salt and psyllium in a bowl and mix everything together.
3. Add the sugar, vanilla flavouring, honey and a beaten egg. Mix everything together again.
4. Add the olive oil, the softened margarine and the vegetable drink and beat the dough until it’s smooth. If necessary, add more flour until it’s smooth.
5. Place the dough between two sheets of greaseproof paper for baking and, using a rolling pin, roll out the dough until it is thin. [picture 2]
6. Using a pizza cutter, cut the dough into a circle and divide it into small slices (like a pizza). [picture 3]
7. You can make croissants plain or with a filling. In this case we made them with a dark chocolate filling and topped with slivered almonds and icing sugar.
8. You should always roll the croissants from the outside in. For croissants with chocolate, we put pieces on top of the slice and rolled it up. For croissants with almonds, we rolled the dough first and put the almonds on afterwards.
9. Whether plain or filled, you should brush the croissants with beaten egg before putting them in the oven.
10. Bake for 10-12 minutes and set aside.

NOTES:

This recipe is naturally gluten and lactose free, so it can be eaten by coeliac and/or lactose intolerant patients, as well as being low in FODMAP. Contains egg.

In the first phase of the low FODMAP diet, a maximum of 4 croissants should be eaten at the same meal (low FODMAP serving size).