When my IBS is having a good week (I tend to have 3 bad weeks and 1 good week) I take full advantage of it and go all out with what I eat. I do, however, still make sure it’s high quality and healthy because my wellbeing has to come first.
If you’re like me and you love putting coconut on everything – whether it be sprinkled on your porridge, popped into your muesli, or a staple fixture of your late afternoon trail mix – then you’ll be eager to try my coconut jam slice recipe.
It was difficult to come up with something that a) was healthy and wasn’t packed with sugars and b) tasted like the stuff you get from the supermarket… and I think I found it with this recipe.
In this recipe, I add oats as well as lots of coconut to give it a real mealy texture and flapjacky decadence. Try it out this weekend for a gorgeous teatime treat. You can also package them up and they’ll stay fresh for several days.
- 200g almond flour
- 2 tbsp coconut oil
- 100g dessicated coconut
- 100g oats
- 2 eggs
- 50g coconut flour
- 1tsp vanilla extract
- A pinch of salt
- Low sugar jam (I use Stute or Smuckers)
- 30g coconut flakes to decorate (I use Nudie Snacks coconut chips and blitz these in the food processer).
- Preheat your oven to 180c and butter a baking tray
- Warm the coconut oil on the hob and add the rest of the base ingredients until fully covered. You should have a doughy consistency now.
- Push the dough into the baking tray and smooth with the back of a spoon.
- Bake for 15 minutes or until golden brown all over.
- Once cooled, cut into 20 thick slices.
- Add the jam to the base of each slice and pop another slice on top them.
- Press a generous amount of coconut flakes into the top of each slice.
- Bake for around 10 minutes or until the jam is cooked into the slice enough.
- Eat up!
Who needs supplements, probiotics and tablets when you’ve got the great outdoors, good food and a great mindset?
After trialling everything known to man for dealing with my IBS, I’ve found that doing it naturally is always the best way. So take a look at my top 5 ways to deal with IBS and see how easy it is to implement it into your own lifestyle.
Treats come in all shapes and sizes, and if you’re a flapjack enthusiast then this recipe is ideal for you.
You might seek great pleasure in the mouthful of the globules of butter slipping down your throat, meshed with the gummy sugar and oat combination, and you may perceive that that’s why you’re totally into flapjacks as a general rule.
Not always true.
You don’t need the butter, the sugar or any of that bad stuff to make a completely decadent, gooey flapjack that’s just as good as any shop-bought version. Seriously.
Try out my recipe below if you’re looking to control your IBS with good wholesome foods, or are simply looking to keep a watchful eye on your calorie intake. You can make loads of these in a great big batch, slice ‘em up and take them anywhere and everywhere with you – perfect for beating those midday cravings that might have been documented with bad decisions before 🙂
- 500g gluten-free oats
- 5 ripe bananas
- 100ml good quality olive oil
- 80ml honey
- 3 egg whites
- 100g chopped nuts
- 50g sunflower seeds
- 50g sultanas
- 1 tsp cinnamon
- 1 tsp ginger
Need the ingredients in cups? Check out this easy cups to grams convertor to help you out.
- Preheat your oven to 180 degrees and line a baking tray with greaseproof paper or butter its base.
- Peel and mash your bananas until pureed.
- Mix together the oats, oil, honey, egg whites, nuts, seeds, sultanas and spices in a large mixing bowl.
- Throw it all into the prepared baking tray, ensuring the mixture is flattened. Do this with a spoon, but don’t press too hard or else you’ll have a crunchy and not chewy flapjack.
- Bake for around 20 minutes in the middle of your oven. Keep an especial eye on the seeds if they’re baking near the top as they are prone to burning.
- Cut into squares whilst still hot and leave to cool.
- Now you’re good to go! Yum yum!
“A sugar with any other name tastes just as sweet” – notShakespeare
My biggest trigger-food is without a doubt high-sugar foods. This, as you can probably guess, is the worst news to hear when you are an unashamed sugar addict, perpetually found with a biscuit tin beside the bed and cookie crumbs constantly decorating your décolletage.
Critically and crucially, IBS sufferers understand that ice-cream is just a complete write off. If it’s not the high quantities of lactose (check!), it’s the hugely dense fat and calorie count (double check! Testament to this is how the USDA considers 2 tablespoons of ice-cream to be the entire fat and sugar limit for the average adult), the abnormal amounts of white sugar crystals which, after a strenuous workout in the digestive tract, leaves acetic acid, water and carbon dioxide (which is why you’re probably left feeling incredibly bloated after a high-sugar meal)… as well as the fact that once you start a tub, you just can’t stop!
But ice-cream is damned delicious.
It’s like the food god’s are offering you a free pass to Heaven every time you take a big ole’ mouthful…. And tummy hell once it’s fully digested (or lack thereof). That’s why all I eat now is my homemade banana ice-cream, made not from cream or any dairy, but just pure banana puree. It’s easy to see why there are so many amazing banana ice-cream recipes online and they fit in perfectly with an IBS, Paleo and low FODMAP way of life. I, however, make mine a little more irresistible by adding in raw organic almond butter made with 100% almonds and a little sea salt (Biona is a good brand for this) and some finely roasted almonds on top.
- 5 large very ripe bananas
- 2 tablespoons Biona almond butter
- 1 tablespoon chopped almonds
- Firstly freeze the bananas. You do this by peeling the ripe bananas, cutting them up and popping them in the freezer on a baking sheet. These should only take around 2 hours to freeze totally.
- Once fully frozen, blitz the bananas in a blender and keep doing so until they’re creamy and smooth. A little milk can be added if your blender isn’t tough enough.
- Add the nut butter and keep pureeing. Serve immediately.
- Be aware that this will be nice and creamy and more like Gelato. If you’d prefer a harder, more solid ice-cream you can scoop, pop it in the freezer for a few hours after blending.
- Toast your chopped almonds in a pan until browned. This shouldn’t take longer than a few minutes.
- Sprinkle on top of your yummy banana ice cream and enjoy spoonful after guilt-free spoonful! J
What’s your favourite snack? Is it sweet or is it savoury? Do you like it bold and mouthwatering, like a cheeky Haribo sweetie, or calm and moreish, like a cheese and cracker medley?
Continue reading “Healthy Snacks Review: Kent & Fraser’s Gluten-Free Biscuits”