Glad you liked it Andrea. You could try 1/2 cup diced kiwifruit or strawberries to the salsa if you wanted. Texas Pete’s original buffalo sauce would be okay to give the salsa a kick or small amount red chili pepper. I have a strawberry salsa recipe here you might want to try –not necessarily with this recipe but as an alternative salsa recipe. (of course, skip the cilantro in the recipe since you are not a fan) https://blog.katescarlata.com/fodmaps/sweet-strawberry-salsa-fodmaps-friendly/

Any thoughts on a fruit or some heat to add to the salsa?

Thanks for the awesome recipe!

Sanne-the carrot cake pancake recipe makes quite a few and yes, I do believe it would be okay to enjoy on the elimination phase-I think you’ll be okay if you eat a couple of them…and freeze the rest for later. Another option would be to sub in some brown rice flour for the oat flour–such as 1/3 cup brown rice and 2/3 cup oat flour. As for lactose free yogurt–I would keep it at 8 ounces–though it should be well tolerated and absorbed. So…glad you enjoyed the roasted eggplant!

Hi Kate,
thanks for your reply. Did not know about the cut-off amount for oats. I measures 1/4 cup dry oats and weighed it and it was around 20 to 25 gram, so it’s quite a small portion. I used to eat around 35 gram, but will reduce my amount of oats. Is there also a cut off amount for lactose-free yogurt? And I saw this really nice recipe on your blog of carrot pancakes made of oat flour. Is it ok to make these during the elimination phase or is the amount of oat flour above the cut off amount?
Sorry for all my questions and to bother you again, but currently you are my most reliable source on my FODMAP diet and your blog is a great help to me and a great resource for nice and delicious fodmap-friendly recipes. Made the parm crusted roasted eggplant this weekend and it tasted really good! Thanks again for your help!

Sanne–as of now, all bell peppers are allowed on the elimination phase. Keep in mind–the oat ‘cut off’ is 1/4 cup dry oats—for starters. Flax seeds have not been tested alone for FODMAP content to my knowledge and I speculate they will be allowed but in a smaller cut off portion to chia seeds. (chia cut off is 2 TB) Most nuts should be limited to 2 TB (less for almonds and hazelnuts) but if you are going to have chia with the oats–I would do 1 TB of nuts (walnuts, pecans, macadamia or peanuts) and 1 TB chia –make sense?

Daiya has many products and some of the ingredients have not been tested for FODMAPs…but that being said, I have had a few clients try it with very good tolerance. This is the mozzarella shreds ingredients: Filtered water, tapioca and/or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, vegan natural flavors, inactive yeast, vegetable glycerin, xanthan gum, citric acid (for flavor), titanium dioxide (a naturally occurring mineral). So…the pea protein could be an issue, the vegetable glycerin could be an issue and the natural flavors. I think it’s worth a try –my opinion– but can’t answer definitively that it is perfectly low FODMAP.

Is Daiya safe for those on a low fodmap diet?

Lauren, could you try daiya cheese? Non-dairy–well tolerated by my clients. Check ingredients–at last check the grated version was okay. Not sure the slices are…would need to re-visit. Daiya is sold at Whole Foods. Melts like cheese. Then just delete parmesan cheese–perhaps salt and pepper eggplant.