Fall Pumpkin Squares

SIBO Friendly, Low FODMAP & Paleo

SIBO friendly, paleo pumpkin squares

My third round of SIBO treatment fell over Thanksgiving. As a foodie who loves tradition, this was tough! I decided to come up with a pumpkin recipe that I could have over our Thanksgiving dinner so I didn’t feel too deprived!

This recipe uses no flours (which makes it paleo as well!) and with the pumpkin it comes out nice and moist. The texture is similar to the middle of a pumpkin pie but in my opinion richer in flavour using the fresh grated ginger. I had a coconut sensitivity so I didn’t use any coconut milk but if you like to experiment in the kitchen you could try adding some as well!

SIBO Supportive Meal: Sweets and dessert always seem to be the hardest thing to give up on the SIBO diet(..for me at least!) Luckily this recipe is made with all ingredients that are low FODMAP when eaten in moderation. Smaller amounts of pumpkin and banana can be tolerated by those with SIBO:

• Pumpkin puree: 1/4 to 1/3 of a cup is low FODMAP

• Bananas: 1/2 ripe or 1 unripe banana is low FODMAP

The 1 inch thick pieces meet SIBO Category Stage 2 and if you’re in a higher category, you may be able to sneak in another piece if you can tolerate it!

As a digestive health holistic nutritionist who specializes in SIBO/IBS and heartburn, it’s my goal to help you you navigate your diagnosis and the key role that food plays in helping you overcome it. Learn more about my 3 month SIBO Program here.

Recipe:

• 1 egg

• 1/3 cup of maple syrup

• 1 1/2 cups of pumpkin puree

• 1 tbsp of coconut oil

• 1 tbsp cinnamon

• 1 tsp nutmeg

• 1 tsp ground cloves

• 3 bananas

• 1 1/2 tbsp of fresh grated ginger

• 3 tbsp ground flax seed

• 1/4 tsp sea salt

• 1 tbsp hemp seeds

• 1 tsp raw honey

Directions:

1. Preheat oven to 350ºF (177ºC). Lightly grease a loaf pan or line it with

   parchment paper.

2. Add all ingredients to a blender and blend until smooth.

3. Transfer the batter into the loaf pan. Bake for 45 to 50 minutes. (You can test if it

   is done by inserting a toothpick. It will come out clean when the squares are finished).

4. Remove the pan from the oven and allow it to cool for at least 15 minutes. Remove the loaf from the pan by grabbing the parchment paper and let them cool entirely before slicing (this helps thicken them up).

   (If you’re doing the SIBO diet, slice a 1 inch thick piece to meet SIBO Category 2 requirement).

5. Slick the squares and add to a plate, top with hemp seeds and 1 tsp of cinnamon (or regular) honey. Enjoy!

Food Prep Tip: Refrigerate in an airtight container for up to five days. If you’re not eating right away, wrap and store in the freezer for up to two months.