Low FODMAP Pumpkin & Sage Cornbread
Low FODMAP Pumpkin & Sage Cornbread
Low FODMAP pumpkin & sage cornbread makes a tasty savoury side for a roast dinner or a lovely warm breakfast. This recipe has been sponsored by FODMAPPED For You and we used their delicious low FODMAP Roast Pumpkin & Sage Soup in the recipe. If you don't have access to this product simply swap the soup with pureed pumpkin and an extra 1/2 teaspoon of dried sage.
Ingredients
Make gluten freePumpkin & Sage Cornbread
gluten free plain flour
FODMAP
spring onion (green leaves only, finely chopped)
FODMAP
colby, cheddar or vegan cheese (grated)
FODMAP
low FODMAP milk
FODMAP
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).
Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.
If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
butter or dairy free spread
Dairy Free
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Learn moreMethod
- Preheat the oven to 180ºC (350ºF) bake function.
- Finely chop the green tips of the spring onion. Grate the cheese.
- Mix the cornmeal, gluten free flour, baking powder, baking soda, sugar, salt, and dried sage together in a large bowl. Then add the green tips of the spring onion and cheese.
- Melt the butter or dairy free spread, then generously grease the base of a 25cm (10 inch) oven proof frypan (skillet). Place the rest of the butter or dairy free spread in a separate bowl and whisk through the low FODMAP milk & FODMAPPED Pumpkin & Sage soup.
- Mix the wet and dry ingredients together until well combined. Then scoop the bread batter into the skillet and spread evenly.
- Place in the oven and cook for 30 to 35 minutes until the top is golden brown and a skewer inserted into the middle comes out clean.
- Serve warm with a side of butter or dairy free spread.
- Reheating tip: Cornbread leftovers are great for lunch or breakfast. This bread is best served warm so heat it in the microwave for 20 seconds before serving.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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