I have many clients with either coeliac disease, an autoimmune condition where they can’t eat gluten, or who are on a low FODMAP diet (to reduce IBS symptoms) where they have to avoid wheat, barley and rye due to fructans that they don’t digest well. So I am always looking for new exciting wheat or gluten free recipes to share with them.
I first saw this idea on the Martha Stewart website several months ago
When we had some left over polenta from Monday night’s polenta stacks, I knew I had to make it
It was super-quick to make and absolutely delicious!
Polenta French Toast (gluten free and low FODMAP)
2 teaspoons extra virgin olive oil
2 squares of cooked polenta, each cut diagonally to make 2 triangles
1/2 cup frozen blueberries
1/2 cup frozen raspberries
2 tablespoons pure maple syrup
1 cup of your favorite yoghurt* (low fat, lactose free or soy) – my favourites are Barambah organic or 5am honey & cinnamon yoghurt
- Heat a frying pan over medium heat. When hot, add oil and polenta triangles.
- Meanwhile put blueberries, raspberries and maple syrup into a small ceramic dish. Microwave on full for 1 1/2 minutes.
- After 2-3 minutes, turn polenta over. It should be a lovely golden brown colour on the cooked side. Cook for a further 2-3 minutes until browned. When done, remove from pan and place on absorbent paper.
- On each of 2 large serving plates, stack 2 polenta triangles on top of eachother. Top with berry compote and dollop with yoghurt.
- Eat immediately
– for low FODMAP use plain lactose free yoghurt
– vegan – use soy yoghurt
Per Serve (with a 2% fat yoghurt): 1333kJ or 317 calories; P 10g Fat 5g SFat 0.8g CHO 54g Fibre 3g