Its been a while since I posted - so much has been going on. Over the past 6 months my body has gone awol and I have now been diagnosed with IBS-D. After much trial and error and folllowing a low-FODMAP diet I'm slowly getting back in control. As it appears so far I seem to be wheat intolerant and lactose intolerant. So here are some new food recipes I intend to try :
Gluten-free tomato, basil and feta muffins - makes 16
POSTED BYSarah Alcock |
RECIPE BY:Hannah Miles
The muffins will keep for up to 2 days in an airtight container, but can be frozen and then reheated to serve.