One thing I have been trying to do is get more variety for breakfast. Before I found I had fructose malabsorption, I normally had a slice of toast with vegemite and apple for breakfast. Obviously, that had to change, and although I do fall back on gluten-free toast with a banana, I've been trying to get more organised and prepare some different breakfasts.
One quick and easy breakfast recipe is macadamia and walnut banana bread. This is fructose friendly, low fodmap, gluten free, with lactose and casein free options. Prepare this the night before, and there's enough to last the entire week. I'll even take a serving in with me to work if I'm running late and haven't had a chance to eat breakfast before I have to leave.
Makes approximately 8 servings
1 and 1/2 cups of macadamia nuts (ground up in a food processor)
1/2 cup of walnuts, chopped into small pieces
2 tablespoons coconut oil
1/2 cup dextrose
1/4 cocoa nibs
3 mashed bananas (should be ripe to very ripe)
2 eggs - whisked
1/2 to 1 tsp cinnamon
1 tsp baking soda
1 tsp lime (to activate baking soda)
Melt the coconut oil in a fry pan on low heat.
Stir all the ingredients in a bowl with a wooden spoon.
Use a small baking tin lined with baking sheets, or a silicone bake dish,
or grease a tin with oil.
Bake at 150C (in a non-fan forced oven) for approximately 20 minutes,
or until a skewer poked into the banana bread comes out clean
Serve with natural greek yoghurt (substitute lactose free yoghurt if you are intolerant to lactose,
or whipped coconut cream if you have a casein intolerance).