Note: These servings sizes are considered safe but large servings will have moderate amounts of Oglios-fructans and should be limited. We are all different when it come to what and the quantity of FODMAPS we can tolerate, but I was fine with these serving sizes. Sausage rolls: (I made 16 mini rolls) 100g walnuts soaked in water for 20 mins and drained 1 tin lentils well rinsed 1/2 cup rolled oats 1 tbsp soy sauce 2 tbsp Worcestershire sauce 1 crumbled massel 7 beef style stock cube Dried herbs of choice (oregano,thyme, etc) 1/2 tsp Hing powder Process well in thermomix (20 secs, speed 5.5) Pastry: 2 cups of chosen flour (Low fodmap or gluten free) 60g dairy free spread 120g water Mix on dough setting for 2 mins Roll out Construct into sausage rolls Brush with olive oil Sprinkle with sesame seeds Cook in oven, 200 degrees, 30 mins Mince combos: (4 serves) 50g soaked walnuts 1/2 tin well rinsed lentils Add chosen flavours (see below) Pulse 2 secs on turbo (want a chunkier consistency) OR 50g soaked walnuts 1/2 cup cooked quinoa Add chosen flavours Pulse 2 secs on turbo Flavours: Beef: 1 crumbled massel 7 beef stock cube 2 tbsp soya sauce Add spices such as cumin, Chilli, paprika for taco mince Chicken: I used the quinoa version and cooked it with a crumbled massel 7 chicken style stock cube. I added Tuscan spices. Oregano, rosemary, basil, hing To make burgers I added 1 egg and 2 tbsp gluten free bread crumbs to the above mixes. Cook all the above in a fry pan with a little oil (olive, garlic infused, etc)
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