Eating for SIBO can be a frustrating experience if you don’t have a few good recipes to bring your taste buds some pleasure – pleasure that doesn’t flare your symptoms up an hour later, that is. I’ve found a lot of great things from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam, where I take her recipes and adapt them to fit into my SCD+LowFodmap diet. I like this recipe because it’s made in small quantities – just perfect for a snack or breakfast topper – it’s easy to make (just mix and pour), and it takes fantastic. These cupcakes or muffins have been essential for my pantry as a grab-and-go option for busy days. Sometimes I combine them with cheese and grapes for an easy-to-eat meal, or crumble one on top of my 24-hour yogurt for an easy breakfast. They’re also sweet enough to stand alone for dessert, but not too sweet to put you into a sugar-coma.
This recipe is adapted from Elana’s Vanilla Cupcakes with Raspberry Fig Filling on page 96. I haven’t been able to find a fruit preserve without sugar or pectin (required for my diet), so I opted to leave it out and instead put some cinnamon in the batter. I also sub honey for the agave nectar she likes to use. Easy-peasy.
3 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup grapeseed oil
1/2 cup honey
2 large eggs
1 T vanilla extract (I’ve been using powdered/ground vanilla beans. Works well!)
1/2 teaspoon apple cider vinegar
Preheat the oven to 350. Oil or line a mini-muffin pan with paper liners (I’ve opted to oil the pan because I haven’t found mini-paper liners, but these muffins have a problem with sticking, so I’d suggest you find the papers if you can). In a large bowl, combine the almond flour, salt, baking soda and cinnamon and whisk to combine. In a medium bowl, whisk together the oil, honey, eggs, vanilla and vinegar. Pour the wet ingredients into the dry and stir to combine. Using two small spoons, spoon about 2 tsp of batter into each muffin cup. Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool for at least 30 minutes in the pan, the remove.