Disclosure: As co-owner of The Recipe ReDux I was compensated by Nestle to manage this contest. I received free samples of the ProNourish low FODMAP beverage mentioned in this post. The links to Amazon in this post are affliate links which means if you purchase the product I receive a very small portion of the proceeds. Your price is the same.
Enjoying the tastes of the season on a low FODMAP diet is easy with this recipe for low FODMAP Pumpkin Bread!
I'm convinced that one of the reasons quackery nutrition advice and fad diets do as well as they do (beyond the obvious fact that they promise more than they can deliver), is that they all rely on one common theme: simplicity.
The idea of cutting out one food group is easy to remember. The idea of not eating after a certain time of day -- again, easy to remember.
But dietitians like me who spent years in undergrad, grad school and on the job training through clinical rotations will all tell you this -- nutrition isn't a simple science.
There's so much we're learning every day about the human body and especially as it relates to our digestive system and the abundant "life" that lives within that system known as our microbioata. It's the evolution of the science that both inspires us to learn more, but also makes it difficult to "simplify" nutrition advice, especially for people suffering from conditions that we understand less about.
I'll admit upfront that I'm not a digestive health RD. But it is an area I'm fascinated with. Having family members who've suffered from IBS has certainly made me more aware of where the science is headed in alleviating their symptoms.
One main area that nutrition practitioners are focused on now to relieve digestive woes in certain individuals is the low FODMAP diet. FODMAP is an acronym for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols. It's sounds scary and complex, but basically stands for specific types of short-chain carbohydrates that can trigger digestive distress in some people. When I started Healthy Aperture years ago, FODMAP was barely talked about online. Now, it's a common term used in RD circles and one that's getting more national attention.
In fact, this month's Recipe ReDux sponsor, Nestle, has just brought to market what I believe must be the first nationwide, mainstream low FODMAP product with their new ProNourish beverage.
Intended as a mini-meal or snack, it's a beverage that takes the guess-work out of choosing a low FODMAP drink. I know from experience that when you have someone in your life who has to be careful about what they eat or drink, finding something that tastes good and doesn't cause any GI distress is like a gift!
Nestle's sponsorship of ReDux this month wasn't just about sharing their new beverage with our community of registered dietitian and healthy living bloggers. They also challenged us to create a new low FODMAP recipe for our readers. Naturally, with it being what I consider the 13th month -- "Pumkin-tember" -- I had to try my hand at a low FODMAP Pumpkin Bread.
The result was everything you could ask for in a sweet treat for the fall... low FODMAP or not. If you have someone in your life for whom traditional breads and cakes don't seem to set well, encourage them to seek out the support of an RD to determine the source of their issues. And if it turns out that a low FODMAP diet is on the menu, here's a great place to start!
Note: This recipe was developing using low FODMAP ingredients, but the recipe itself has not been tested for its FODMAP content. If you're interested in learning more about ProNourish or purchasing the product, please visit the Nestle e-Store or Amazon.com.
AD: Enjoying great taste on a low FODMAP diet is easy w/the right products/recipes: Low FODMAP Pumpkin Bread Tweet this
Low FODMAP Pumpkin Bread
Makes 12 servings
- 240 g (2 cups) gluten-free flour (for low FODMAP chose a flour with no beans/legumes. I used King Arthur Multi-Purpose)
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 2/3 cup canola oil
- 2 eggs
- 1/2 cup Pronourish low FODMAP French Vanilla beverage (or lactose free milk)
- 1 cup canned pumpkin
- Preheat oven to 375 degrees F. Coat a 9-inch loaf pan with cooking spray.
- Whisk together flour and next 5 ingredients (through cloves).
- Combine oil, eggs, pumpkin and low FODMAP beverage in a large bowl. Add dry ingredients and stir just until moistened.
- Pour batter into prepared pan. Bake for 50 minutes or until wooden pick inserted in center comes out clean.
- Let cool in pan on wire rack 10 minutes. Remove from pan and let cool completely before slicing.