There’s one trick to going on any sort of restricted diet, no matter how complex, how punishing. Follow this rule, and managing any elimination diet is a breeze.
The simple trick? Never leave the house.
Yeah, it’s not impossibly hard to keep to the low-FODMAP diet if you stay at home and always cook for yourself, but what if you have, you know, go to work, travel or basically do anything else that requires you to get out of the house for more than a few hours at a time?
Well, there’s no simple answer, beyond remembering to always pack a lunch or to have a list of low-FODMAP-friendly restaurants on hand. But one thing that’s saved my day more than a few time has been making sure I brought along some (sorta) healthy, gut-friendly snacks. And when I saw a recipe for some tasty Sesame-Peanut Bars in a recent Bon Appetit, I knew I could easily convert them to the side of low FODMAPs. Salty, crunchy, chewy and sweet all at the same time, they’re an addictive treat, and they’ll be your best friend in a pinch.
- 1 1/4 cups sesame seeds, white or black (I like a half-and-half mix)
- 3/4 cup unsweetened shredded coconut
- 1/4 cup unsalted, roasted peanuts
- 1/4 tsp kosher salt
- 1/4 cup + 2 tbsp maple syrup
- 2 tbsp creamy peanut butter
- 1/4 tsp vanilla extract
- 1. Pre-heat oven to 350F.
- 2. Butter an 8"x8" baking dish and line with parchment paper (with some hanging over the sides).
- 3. Mix dry ingredients in a large bowl.
- 4. Mix wet ingredients in a smaller bowl, then add to the dry and mix well together.
- 5. Add mixture to pan and press down evenly.
- 6. Bake 20-25 minutes until it gets nice and golden brown around the edges.
- 7. Let baking dish cool on wire rack for about half an hour, then lift out, paper included, and cut into squares.