Serves 2

Ingredients:

2 eggs

70mls (2½ fl oz) lactose free milk

4 drops orange essence

2-3 slices gluten bread * (use ordinary bread if not following a Low FODMAP or Coeliac diet)

Olive oil spray to cook

Mixed berries to serve

Maple syrup (or sweetener eg stevia or sucralose as required) 

Method:

Crack the eggs into a bowl and mix with the milk and orange essence. Soak bread slices fully in egg mix for a few minutes.

Lightly spray a frying pan with oil and fry bread for 1 minute each side until golden brown.

Serve immediately  with berries and a drizzle of syrup or sweetener on top

I was pleasantly reminded and reintroduced to this dish when reading IBS Dietary Advice to Calm your Gut by Julie Thompson and Alex Gazzola.  I had omitted to prepare French toast over recent years and actually rediscovered that it was a delicious and nutritious addition to any breakfast or brunch menu, particularly at the weekend, when we tend to have a little extra time to enjoy a more leisurely meal.

Julie has many wonderful Low FODMAP recipes on her website, please follow the link to this and her other  recipes as follows:

https://clinicalalimentary.blog/2015/09/26/french-toast-for-breakfast-gluten-free-low-fodmap/

Julie’s far more beautiful image of her dish seen below, with many thanks to her for allowing it to feature on BGTYG website: