Method

Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, lactose free milk, lactose free cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.

Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of gluten free bread from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed gluten free in the egg mix for 30 secs on each side.

In a large non-stick pan, heat a dash of oil. When sizzling, place the gluten free bread in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup.

Recipe from Good Food magazine


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Ingredients

2 large ripe bananas

1 tbsp maple syrup, plus extra to serve

2 eggs

50ml lactose free milk

50ml lactose free double cream

drop of vanilla extract

50g caster sugar

1 tsp cinnamon

pinch of nutmeg

1 gluten free loaf, cut into 4 x 2in slices

Oil to fry (not olive oil)

Low FODMAP Recipe

French toast stuffed with banana & maple syrup

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