This Gluten free Low FODMAP Rice cake breakfast/ snack are made mostly from organic ingredients. Well, I am not sure about shop bough rice cakes, but those cute, tiny cucumbers are from my garden, and tomato is called a ‘raspberry’ tomato – ‘malinowy’, and it is truly amazing. It has a thin skin and is less watery inside then usual tomatoes.
This breakfast idea is:
– Low FODMAP,
– gluten free,
– low lactose – safe portion of cream cheese is used.
– lower in calories!
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for 1 serving of a Low FODMAP Rice cake breakfast/ snack:
3 thin rice cakes
30 g lactose free cream cheese – up to 40 g is a safe portion, according to Monash app.
1/2 a medium tomato
75 g cucumber
1 spring onion – but we use only the green part!
salt, pepper to taste
Instructions for 1 serving of a Low FODMAP Rice cake breakfast/ snack:
Spread cream cheese on cakes, slice half a tomato and chop spring onion finely. Assemble and enjoy!
For more low FODMAP recipes for breakfast, go here: Breakfast ideas