Super easy, low fodmap, café style breakfast at home! Eggs, lactose-free, really simple, low-FODMAP, home-style breakfast! Sourdough, vanilla, lactose-free milk, eggs, and Kfibre. Enjoy, fry, and dip.
We will always love french toast, and this dish is no exception. With the addition of pumpkin, cinnamon, and nutmeg, we’ve taken it a step further and given it an autumnal flavour. Crispy golden rims and a buttery, fluffy centre are followed by maple syrup and fresh, luscious berries.
How I produced this low FODMAP food:
- At two pieces, sourdough bread is low FODMAP
- To make it lactose-free, use lactose-free milk; however, if you’d instead use plant milk, try almond milk instead
- Kfibre gut health powder to support regular digestion and take care of your flora. If you know, you know…..
If you are on a low FODMAP diet, you can be assured that this recipe is Monash certified low FODMAP at one serve.
- Prep time: 5 minutes
- Cooking time: 10 minutes
- Serves: 2
You will need:
- 2 large eggs
- 60g (¼ cup) canned pumpkin (or steamed and mashed Japanese/Kabocha pumpkin)
- 62ml lactose free milk
- 3g (½ tsp) vanilla extract
- 2g (½ tsp) ground cinnamon
- 1g (¼ tsp) ground nutmeg
- 4 slices spelt sourdough bread
- Butter for frying
- 3g (2 tsp) Kfibre
- Maple syrup
- 40g fresh blueberries
- 40g fresh sliced strawberries
- Whisk eggs, pumpkin puree, lactose free milk, vanilla, cinnamon, nutmeg and Kfibre in a shallow bowl.
- Heat butter in a frying pan over a moderate heat. Once pan is hot, dunk a slice of sourdough in the egg mixture and transfer to the pan. Cook for a few minutes each side until golden. Repeat with remaining sourdough bread.
- Stack 2 slices of French toast on each plate and top with blueberries, strawberries and maple syrup
- Gluten Free: Use gluten free bread
- Dairy Free: Use almond milk in place of lactose free milk