Hey Friends, I hope you enjoyed Halloween yesterday!
I am loving the cool fall weather for baking up some yummy goodies. Low FODMAP recipe tasting has become pretty natural to me and it is so fun experimenting in the kitchen. Plus, the scent of sweet and spicy goodness wafting through the warm kitchen is particularly cozy during the cool months. Don’t get me wrong, I bake all year round…but the cold temperatures outside make me want to spend more time inside….baking. Are you with me?
This week, I purchased some buckwheat flour with the goal to make a low FODMAP carrot cake style bread made with freshly grated carrots, shredded coconut and chopped pecans. I decided to top the bread with a layer of cream cheese frosting and then decorate the icing with the same trio. The shredded carrots on top of the frosting offer such a fun punch of color and make the bread more visually appealing. The amount of cream cheese per serving is low enough in lactose for the low FODMAP diet but if you are particularly sensitive to lactose, use a lactose free cream cheese to make the frosting. I provide details how to make both frostings in the recipe.
Whole grain buckwheat flour is high in fiber and creates a rich color. For a more traditional style carrot cake texture (and color), you can opt to use a 1/2 cup of gluten free flour blend and 1/2 cup of buckwheat flour which yields a lighter texture and color.
The chopped pecans and shredded coconut add a flavor boost and texture to the final product.
I am a big carrot cake fan. How about you?
After I sampled the bread, I wrapped it up in plastic wrap and put it in the refrigerator. I have to say, Russ and I really liked it cold too! To keep the bread moist be sure to wrap it up in plastic wrap or store in an air tight container.
Russ and I may have sat on our couch and split 3 pieces of it. 🙂
Well, here is the recipe. Tell me what you think about using buckwheat flour in a baked product. Did you like it? Yay or nay.
I’m a fan.