I’m not strong enough to give up avo-toast while I’m lowFODMAP, so this is a way to still enjoy the brunch classic but keeping the FODMAPs to a minimum.
20g (1tbsp) of avocado is enough to lightly spread over two slices of toast! I know, it leaves you with a lot of avocado, but you can freeze the rest in 20g chunks for smoothies. Or use some later in the day, just sprinkle a little lemon juice over it, wrap up and put in the fridge. And obviously, share with a lucky friend, partner or relative without IBS.
1/8th ripe avocado (20g/1 tbsp)
2 slices of sourdough bread
2 tomatoes (more if you like!)
Chilli flakes (optional)
Salt and pepper
Weigh out the ripe avocado and deal with the left overs as best you can.
Slice the tomatoes and grill using a griddle pan. A frying pan would also be just a good. You can use a little olive oil if you please.
Toast the sourdough bread and spread with the avocado
Place the grilled tomatoes over the toast, sprinkle with chives, chilli, salt, pepper and a squeeze of lemon.
This recipe was part of a video with other brunch ideas. Check it other the see the others :)