Low FODMAP Pecan Butter
It's been a funny two months on this diet. At first, I was clueless and really scared. I didn't have a clue what to make, and so many of my staple foods were no longer acceptable. Out the window went dates, onions, garlic, almonds, peas and sweet corn. Things that are called for in SO many healthy recipes! it was pretty upsetting.
But once the initial "oh my god I'm never going to be able to eat again" had worn off, I began to look into things a bit more positively. For one, I did some research, and found a few blogs which produce Low FODMAP recipes, and I joined some Facebook groups where people discussed their issues, and shared tips and tricks. I began to feel more part of a community, and that was encouraging. Also, I began to experiment with more recipes, and was having some pretty successful dinners! You know you're getting better when your boyfriend, who can eat what ever he wants, says that his Low FODMAP dinner was good!
I'm addicted to nut butter. That is not a secret! Peanut butter in particular, is part of my diet on a daily basis. A couple of months ago, I stumbled upon a recipe by Deliciously Ella for a Cashew Nut butter which sounded incredible, but cashews are a no go on the Low FODMAP diet, so I forgot about the recipe, and carried on with my peanut butter. I have, however, spent a lot of time snacking on pecans, because they're yummy, healthy and best of all: low on FODMAPs! For some reason, the recipe by Ella I had seen months ago came back to me this morning, and I decided to give it a go... but switch the cashews out for pecans. I've never made a nut butter before, but I can tell you that it was a eureka moment, because it's so easy to do, and tastes amazing!
You'll need:200g of Pecans1 tsp of Vanilla Powder
Here's how I did it:
Roast your pecans for 8 minutes at 180°C
Take them out of the oven and let them cool
Once they've totally cooled down, place them in a food processor with the vanilla powder and blend for a few minutes. You need to really let this blend for a while, until it's totally runny and smooth, or it won't be nice.
Take it out, place it in an air tight container and store it in your fridge ... or just eat it all with a spoon. What ever floats your boat!
Thanks to Ella for the inspiration :)
