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100g porridge oats

50g puffed rice cereal, such as Rice Krispies

50g almonds

50g sunflower, sesame or pumpkin seeds

100g light muscovado sugar

125ml golden syrup

100g lactose free butter, chopped up

Marmalade - to serve (optional)


Tip the oats and cereal into a large bowl and mix well, using a wooden spoon or clean hands.

Put the almonds and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.

Put the sugar, syrup and lactose free butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.

Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.

Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface.

Leave to cool and set – about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.

Recipe adapted from: Good Food

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