I am about to head off with the family on a massive road trip that we have been dreaming about since I first became pregnant with my son, now six. We are driving from Brisbane to Sydney (about 11 hours) to visit with friends and my sister for two nights and then to Thredbo (another 6 hours) to ski for four days, before we do the reverse trip, this time stopping just north of Sydney to visit with dear friends whom we haven’t seen for six years! So yes, 34 hours of travelling and somehow maintaining my low fodmap, low carb, gluten free dietary requirements!!
I am getting prepared today with a bake-off in the kitchen preparing some food to take with me:
- My Berry Chia Breakfast Pudding will be amazing for snacks and breakfasts if the options are limited
- Paleo Blueberry Muffins with a recipe from this site: I substitute half the almond meal for homemade macadamia meal to reduce the fodmaps
- My favourite pumpkin bread that is gluten free, low fodmap and low carb and loved by the kids and me (see recipe below). It is high in fat and fibre, and so it is very satiating, which is what I am looking for if I am struggling to find something to eat. I made it the last time I did a big trip with the kids and it was a godsend.
This recipe was inspired by one that I found on Ruled.Me which is a site that is focused on Keto recipes if you are interested in that diet.
Low Fodmap Pumpkin Bread: low carb, gluten free, paleo
1 1/2 cups almond meal
1 1/2 cups macadamia meal (pre-made or homemade, see link for more info)
1 cup pumpkin puree (I use pureed roasted pumpkin, but also steamed or canned pumpkin would work)
1/2 cup coconut milk
1/2 cup lactose free milk or milk alternative
1/2 cup psyllium husk
4 teaspoons gluten free baking powder
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg (I like to freshly grate mine)
1/2 teaspoon salt
1. Pre-heat oven to 340°F or 170°C. Line a loaf pan with baking paper over-hanging the long edges and grease the ends of the loaf pan with butter.
2. Put all ingredients in a bowl and mix well with a spoon until combined.
3. Pour the mixture into the loaf pan, then place in the oven and bake for 50-60 minutes. You will know it is cooked when it shrinks away slightly from the side of the tin, and if the centre feels springy when lightly touched with your finger.
4.Let it cool and serve. I slice this and freeze with layers of plastic between each slice. It can be toasted if done carefully as the slices can be fragile.
I hope you enjoy this as much as I do!
All the best,