This Low FODMAP, gluten free conchiglioni pasta with a sweet poppy seed filling is a twist to a traditional Polish ‘kluski z makiem’ that has always being made in my parents’ house for years.

By using gluten free pasta and low FODMAP  amounts of ingredients, I made sure that I can have it and that my family can enjoy the flavours, too.

 

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 10 servings of a Conchiglioni pasta with a sweet poppy seed filling:

250 g gluten free, rice pasta – I used conchiglioni, that can be stuffed with a filling. But you can also use other pasta, like a fusili and just mix the filling in. It will still be as delicious.

 

200 g black poppy seed – this year I found already blended one, that I just had to boil with a lactose free milk, according to the packaging nstructions.

 

200 ml 2% milk, lactose free

60 g walnuts – chopped

orange candied peel, from half of an orange

lemon candied peel, from half of a lemon. Orange and lemon candied peel can be made together.

4 tbsp. white sugar – for candied peel

4 tbsp. maple syrup

 

Instructions for 10 servings of a Conchiglioni pasta with a sweet poppy seed filling:

Making the candied peel:

Peel 1 orange and 1 lemon thinly, because too much of white flesh will give bitter flavour. You can use part of it for this recipe and keep the rest fot other Christmas recipes.

Dice the peel in small dice and place in a pot, with water enough to cover it. Simmer for 10- 15 minutes. Add all 4 tbsp. of sugar, stir it in well and keep simmering for another 10- 15 minutes, until most of the water evaporates.

Making the sweet poppy seed filling:

If you are using a whole poppy seeds, you need to blend it or you can buy it already blended. 

Place 200 ml of a lactose free milk in a pot, with candied peel and a maple syrup. Bring it to boil, the add all blended poppy seeds to it. Keep stirring for a few minutes, until it becomes thicker. Then add chopped walnuts and mix them in. Turn the heat off and cover the pot.

Boiling the pasta and mixing:

Boil the Conchiglioni pasta, according to the packaging instructions.

Fill the warm past with the sweet poppy seed filling.

Or, if you are using a different pasta, that cannot be stuffed, just mix both pasta and the sweet poppy seed filling in a large bowl.

 

Serve warm as a dessert.

 

 

Nutritional facts for a 1 of 10 servings of a conchiglioni pasta with a sweet poppy seed filling:

285 kcal

32.6 g Carbs

3.7 g Protein

5.2 g Fat

 

For other Low FODMAP Christmas recipes, please go here: https://fitfodmapfoodie.co.uk/category/christmas-recipes