Umami Nut and Seed Crackers (Low FODMAP)

10 Minutes Prep • 50 Minutes Cook • Low FODMAP • Gluten-free • Dairy Free • Vegan • Serving size 3 - 4 crackers • Ok to make ahead: Steps 1-4

If you know me, you know I always have seed crackers on hand. And if I’m running low, you’ll find me in the kitchen whipping up another batch! They are the perfect substitute for flour-based crackers and they add a ton of healthy ingredients and plants to your diet. In fact, this recipe includes 15 different plant-based ingredients! I have published a couple of versions of this recipe before, but because I make them so often, the recipe evolves and improves each time. So, I have to share this latest version with you!

Ingredients

3/4 cup raw sunflower seeds

3/4 cup raw pumpkin seeds

1 cup ground macadamia nuts

1/4 cup chia seeds (I use white but you can use any color. These are important - they hold everything together.)

1/2 cup whole flax seeds (any color is fine)

1 cup sliced almonds (or finely chopped)

1/4 cup flax seed meal

1/4 cup hulled hemp seeds (also called hemp hearts)

1/4 cup sesame seeds

1/4 cup psyllium husk powder (adds fiber and helps the crackers hold together better)

1/3 cup nutritional yeast (adds protein, fiber, B vitamins, and that good umami flavor)

1 1/2 cups hot water

2 tablespoons olive oil (I use Tuscan Herb olive oil for even more flavor)

1 heaping tablespoon dried thyme

1 heaping tablespoon dried rosemary

1 heaping teaspoon cumin powder

1/8 - 1/4 teaspoon cayenne pepper

2 teaspoons Kosher salt

Directions

(1) Prepare: Preheat oven to 325 degrees F. Lay parchment on two large, rimmed baking sheets. Grind the macadamia nuts in your food processor until they are a fine meal, but not quite turning to nut butter. Chop the almonds if you aren’t using pre-sliced almonds.

(2) Mix ingredients: Combine all dry ingredients (including ground macadamia nuts) in a mixing bowl and stir well. Add the water and the olive oil and stir again. Let sit (and stir a couple of times) for a minute or two until most of the liquid is absorbed.

(3) Prepare to bake: Lay a sheet of parchment paper out on a cutting board. Put half the mixture on the parchment sheet then lay another sheet of parchment on top of the mixture. Use your hands to smooth it out as EVENLY and thinly as you can. You want the entire amount to be as close to the same thickness as possible so you don’t overcook/undercook parts of your tray. Transfer the whole thing to your baking sheet and remove the top sheet of parchment.

(4) Score the crackers: Before baking, use a dull knife to score the entire sheet into a grid of about 3-inch square pieces by cutting 3 lines down the length of the pan and 4 or 5 lines across the narrow part of the pan. This helps the crackers cook more evenly and makes it easier to break them into pieces once cooked and cooled.

(5) Bake: Bake for 35 – 50 minutes (depending on how thick they are) until crispy but not burned. Swap your pans from top to bottom in your oven halfway through baking. To check for doneness, lift the parchment up and see if the cracker cracks or bends. If it bends instead of cracking, then cook it a few minutes longer. When done, remove from the oven and let cool. When cool, break into crackers.

(6) Troubleshooting: If your crackers are not all the same thickness some sections may be a bit chewy while others are crisp. Remove from the oven, let cool, and break all the crisp parts off leaving the thicker parts on the pan. Then, simply put them back in the oven and cook for another 5 minutes or so.

(7) Plate and serve: Eat your seed crackers plain as a crisp and flavorful snack or serve them with your favorite cheese, hummus, tapenade, nut butter, or whatever you like.

(8) Storage: Crackers will stay crisp and fresh if stored in an airtight container for up to two weeks (but they are unlikely to last that long because they’re so good!)

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ appetizer recipes

Buttery Chicken Drumettes (Low FODMAP)

10 Minutes prep • 35 Minutes cook • Low FODMAP • Gluten-free • Keto-friendly • Serves 8 • Ok to make ahead: Step 1

An absolute crowd-pleaser for any gathering, these succulent chicken drumettes boast an irresistibly buttery and crispy exterior achieved effortlessly in the oven. The entire process, from start to finish, takes less than 45 minutes, making them the ultimate party appetizer or tailgate contribution. Enjoy them on their own or dipped in my Maple BBQ Sauce or my Really Good Ranch Dressing.

Ingredients

32 chicken drumettes

5 tablespoons garlic-infused olive oil, divided

1 teaspoon Kosher salt

3/4 teaspoon black pepper

1 1/2 teaspoons Gourmend garlic scape powder, divided

4 teaspoons mixed dried herbs; such as basil, thyme, marjoram, oregano, and parsley

2 tablespoons salted butter, melted

Directions

(1) Prepare: Pat the chicken dummettes dry with paper towels and place them in a large mixing bowl. Combine 3 tablespoons garlic-infused olive oil, garlic scape powder, dried herbs, salt, and pepper. Toss until the drumettes are evenly coated with the seasoning. Cover and let sit in the refrigerator until you’re ready to cook them.

(2) Bake: When ready to cook, preheat oven to 450 degrees F. Line two rimmed baking sheets with foil and put them in the oven while it preheats so they get hot. Carefully remove the hot pans from the oven, brush the foil in each pan with a tablespoon of the remaining olive oil, and evenly distribute the dummettes across both baking sheets. Put them back in the oven and cook, turning the drumettes occasionally, until golden brown and crispy, about 30 minutes.

(3) Finish: Remove the drumettes from the oven and drizzle the melted butter over them. Toss to coat and return to the oven for 5 minutes more.

(4) Plate and serve: Transfer the drumettes to a serving platter, sprinkle with salt, and serve with my Maple BBQ Sauce or my Really Good Ranch Dressing.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ appetizer recipes

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Haven't joined the Recipe Club yet? For the cost of a simple latte, you can become a member today and unlock a world of easy-to-make, low-FODMAP appetizers, main courses, side dishes, salads, soups, desserts, and more. It’s now easier than ever to gain access to hundreds of my easy, mouthwatering, low-FODMAP recipes created with you in mind.

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Easy Sweet Potato Wedge Fries (Low FODMAP)

10 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Dairy-free • Serves 4 • Ok to make ahead: Step 1

Many thanks to my sister Sarah for sharing this great and simple recipe. Crisp on the outside and creamy smooth on the inside, these sweet potato fries are a delicious addition to just about any meal! They are easy to make and use only four ingredients you probably already have in your pantry. They are delicious plain or you can dip them in low-FODMAP ketchup or BBQ Sauce. Add a sweet potato to your shopping list and enjoy these delicious wedge fries tonight! (Keep in mind the low FODMAP serving of sweet potato is about 1/2 cup so, even though these are delicious, don’t eat the whole potato yourself!)

Ingredients

1 sweet potato, cut into wedges

1 tablespoon extra-virgin olive oil

1 teaspoon Kosher salt

1/4 - 1/2 teaspoon Black pepper

Directions

(1) Prepare: Wash and cut sweet potato into wedges. Line a rimmed baking sheet with parchment paper. Preheat oven to 425 degrees F.

(2) Combine: Put the potato wedges in a bowl and drizzle them with olive oil. Toss well to coat. Spread out on parchment lined rimmed cookie sheet, slab side down, and with skin facing the same direction so you can keep track when flipping them over. Sprinkle lightly with salt and pepper.

(3) Bake: Bake for 20 minutes at 425 degrees F. Flip the potato wedges over and bake another 20 minutes, being careful not to burn.

(4) Plate and serve: Serve plain or with your favorite low-FODMAP ketchup or BBQ Sauce.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ side dish recipes

Asian Fusion Radish and Chive Bites (Low FODMAP)

20 Minutes prep • Low FODMAP • Makes 16 - 20 Pieces • Ok to make ahead: Steps 1-2

Looking for a different, delicious, low FODMAP, easy-to-make, and fun new appetizer to add to your repertoire? This is it! Inspired by a recipe I found in Bon Appetit over 15 years ago, this Asian-influenced appetizer is perfect for summer barbecues, potlucks, and backyard get-togethers. The sliced sourdough baguette is spread with a wonderful compound butter and layered with crisp radishes. Finished with a sprinkle of salt, these appetizers will delight your guests with their freshness and flavor.

Ingredients

1/4 cup (1/2 stick) salted butter, room temperature

2 tablespoons fresh chives, finely chopped plus more for serving

1 tablespoon toasted sesame seeds

1/4 teaspoon fresh ginger, grated

1/4 teaspoon toasted sesame oil

1/8 teaspoon Kosher salt

1/8 teaspoon black pepper

1 sourdough baguette, cut into 1/4-inch slices

4 radishes, thinly sliced

Fleur de sel or Diamond Crystal Kosher salt

Directions

(1) Prepare: Let the butter come to room temperature (do not melt); chop the chives; grate the ginger; slice the baguette.

(2) Make the compound butter: Combine the butter, 2 tablespoons of chopped chives, sesame seeds, ginger, toasted sesame oil, salt and pepper in a small bowl. Stir well to combine.

Make-ahead note: At this point, you may set everything aside until you’re ready to assemble and serve.

(3) Build: Spread the butter on the bread slices. Top with two or three radish slices, overlapping is fine. Sprinkle with remaining chives and the fleur de sel or Kosher salt.

(4) Plate and serve: Serve in one layer as an appetizer or fun side dish. These are best eaten fresh so don’t worry about storing leftovers.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ appetizer recipes

Rosemary Marcona Almonds (Low FODMAP)

5 Minutes prep • 5 Minutes cook • Low FODMAP • Gluten-free • Serves 4 - 6 • Ok to make ahead: Steps 1-3

Considering a low FODMAP serving of almonds is only 10 almonds, you want each one you eat to be delicious. These rosemary Marcona almonds will not disappoint you one bit. They aren’t just any almonds. They’re the most delicious almonds you can sink your teeth into. Marcona almonds are imported from Spain and the flavor is buttery, with a texture somewhere between a classic almond and macadamia nut. The higher fat content of the Marcona almonds helps explain the textural difference — tender-crunchy and moist. Combined with fresh rosemary and a bit of salt, they make the perfect addition to any cheese board or appetizer tray.

Ingredients

1 cup raw Marcona almonds

1-2 teaspoons extra virgin olive oil (I used Trader Joe’s)

2 tablespoons fresh rosemary, finely chopped

1/4 teaspoon Diamond Crystal Kosher salt

Directions

(1) Heat the oil: Heat a medium to large-size frying pan over medium-high heat. Add the oil.

(2) Add the rosemary: When the oil is hot, add the chopped rosemary. It will sizzle in the hot oil. Let it cook for about 30 seconds, stirring in the oil.

(3) Add the almonds: Add the almonds and toss and stir for about two minutes. Remove from heat.

(4) Finish: Sprinkle with salt. Stir again and let cool. Store in an airtight container for up to 2 weeks.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ appetizer recipes

Creamy Chocolate Coconut Nut Butter (Low FODMAP)

10 Minutes prep • 15 Minutes rest • Low FODMAP • Gluten-free • Dairy-free • Serving size 3 tablespoons • Ok to make ahead: Steps 1-3

This creamy and delicious nut butter with cacao and coconut blended together with macadamia nuts and pecans makes a perfect combination of flavor and health benefits! It has the essence of chocolate and coconut without being overly sweet and it’s loaded with protein, fiber, and good stuff for your gut! I tried it on sourdough toast and seed crackers but it was so good, I just wanted to eat it with a spoon! You can use cocoa or cacao but the cacao will likely have more of the beneficial compounds for your gut. It’s delicious without any sweetening at all but you may want to add some maple syrup if you like a sweeter blend.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Let’s keep making delicious Low FODMAP meals together.

More Deliciously Low FODMAP™ breakfast recipes

Crispy “Cheesy” Keto Kale Chips (Low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 5 • Ok to make ahead: Steps 1-6

I was having lunch at Sauce Whole Foods Cafe in Ashland, Oregon and they served the most delicious kale chips alongside the salad. So, of course, I had to attempt to recreate those kale chips in a low FODMAP version for you! These chips are delicious, crispy, and super flavorful with an almost “cheesy” taste (even though they are 100% dairy free.) This is a great twist on the classic kale chip recipe that I think you will love. These kale chips are not only a superfood (thanks to the kale), but they are also loaded with protein (thanks to the nuts and nutritional yeast used in the coating). They make a great appetizer, side, or even sprinkled on top of your favorite salad. I was truly tempted to eat them all they were so delicious.

Ingredients

One bunch kale (about 10 ounces of leaves after stripping the stalks)

2 tablespoons garlic-infused olive oil

1/4 cup roasted and salted macadamia nuts

2 tablespoons raw sunflower seeds

5 tablespoons nutritional yeast

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1 generous pinch of cayenne pepper (optional but adds a nice kick)

Directions

(1) Prepare: Preheat the oven to 300 degrees F. Cut the leaves from the stems of the kale and discard the stems. Wash and spin dry the leaves then cut into bite-size pieces.

(2) Massage kale: Put kale leaves in a large mixing bowl and drizzle 2 tablespoons of olive oil over them. Use your hands to massage the kale to soften it up and coat all the leaves with the oil. Set aside.

(3) Prepare the “cheesy blend”: In your blender (or mini food processor) combine the macadamia nuts, sunflower seeds, nutritional yeast, salt, pepper, and cayenne pepper. Blend/pulse for about 30 seconds until it turns into a fine meal. Scrape down the sides of the bowl if needed and pulse again to break down all the nuts.

(4) Combine: Sprinkle the “cheesy blend” mixture on the kale and toss with your hands to distribute as evenly as possible, working it into the leaves until they are thoroughly coated.

(5) Prepare to cook the kale: Divide the kale between 2 large rimmed baking sheets and spread it into one layer, making sure the leaves aren’t overlapping so they can get extra crispy. You may need to bake them in two batches depending on the size of your baking sheets.

(6) Cook the kale: Bake for 15 minutes. Remove from the oven and toss/turn the kale to ensure even baking. Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to be sure they don’t burn!

(7) Serve: Let chips cool slightly before serving. Serve as an appetizer, a topping for your salad, or a side dish.

Make-ahead note: Once completely cooled, store leftovers in an airtight container for 2-3 days. They will get less crispy after 24 hours, so eat them as close to cooking as possible.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ vegetarian recipes

Basil Caraway Cottage Cheese Dip (Low FODMAP)

15 Minutes prep • 1 hour chill • Low FODMAP • Gluten-free • Vegetarian • Serves 4 or more • Ok to make ahead: Steps 1-2

This combination of fresh herbs, nutty caraway, and silky smooth blended cottage cheese is remarkably delicious! It’s full of protein and lots of flavor and it will be a welcome change to the standard dip on your appetizer tray. It’s perfect with veggies, crostini, or even crispy chips. If you love it as much as I do, use it as a sandwich spread! For a little added color, serve the dip in a split bell pepper or fill small split bell peppers and make bite-size “boats” of deliciousness.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Let’s keep making delicious Low FODMAP meals together.

More Deliciously Low FODMAP™ appetizer recipes

Provençal Olive Tapenade (Low FODMAP)

10 Minutes prep • Low FODMAP • Gluten-Free • Lactose-free • Vegetarian • Vegan • Makes 1.5 cups • Ok to make ahead: Steps 1-2

Ok all you olive lovers (Natalie I’m looking at you!), this one is for you! Originally created in Provence, France, I like to think of tapenade as the caviar of olives. Super quick to make and packed full of wonderful olive flavor, this olive topping or dip will be a great addition to your appetizer menu or charcuterie board. It is the perfect contrast when served with creamy dips, such as my Creamy Lemon Basil “Hummus” or Basil Caraway Cottage Cheese dip (recipe coming soon!). Love it too much to eat it only as an appetizer? Spread it on sandwiches, add it to your egg salad, top your grilled chicken, eat it with a spoon, be creative!

Ingredients

1 cup Castelvetrano olives (pitted), or other green olives you prefer, drained

1/2 cup Kalamata or Nicoise olives (pitted), drained

3 tablespoons Greek Garlic Fusion Olive Oil or any garlic-infused olive oil you like

1 tablespoon Meyer lemon-infused olive oil or other good flavored extra virgin olive oil

1 tablespoon capers, drained

1 tablespoon fresh-squeezed lemon juice

1/3 cup flat leaf parsley (or use regular parsley or basil), roughly chopped and large stems removed

Red pepper flakes (optional) for serving

Directions

(1) Prepare: Wash and roughly chop the parsley. Pit the olives if they are not already pitted.

(2) Make Tapenade: Put all ingredients (except red pepper flakes if using) into the bowl of your food processor. Pulse about 10 times then scrape down the sides of the bowl and pulse once or twice more.

(3) Plate and serve: Serve alongside cut veggies, gluten-free crackers, or my seed crackers. Also makes a great topper for sandwiches, deviled eggs, and even grilled chicken!

Optional Add-Ins: 3 - 4 sun-dried tomatoes, 1 teaspoon lemon zest, 1 tablespoon toasted pine nuts, 1/2 teaspoon Smoke N Sanity Essence of Garlic Salt (Use code IBSGC15 for 15% discount), 1 tablespoon pimentos, or other any other type of olives you like.

Eat and enjoy every bite because you can!

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ appetizer recipes

Creamy Lemon Basil “Hummus” (Low FODMAP)

25 Minutes prep • Low FODMAP • Gluten-free • Vegetarian • Makes 2 cups • Serving size 1/2 cup • Ok to make ahead: Steps 1-3

This dip is a great way to expand your low FODMAP food variety (keep the serving size in mind of course). Made with fresh basil, almonds, and macadamia nuts this delicious dip is similar to hummus but with a whole different flavor profile! It pairs perfectly with veggies, my seed crackers, or chips for dipping and it’s loaded with protein and flavor. It also makes an excellent sandwich spread paired with your favorite sandwich fixings. It makes a great vegan addition to the classic cheese and meat charcuterie board so there’s truly something for everyone.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low-FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low-FODMAP meals everyone will love.

Join the club. Let’s keep making delicious Low FODMAP meals together.

More Deliciously Low FODMAP™ appetizer recipes

Coconut Crunch Chicken Tenders (Low FODMAP)

15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-3

Crispy, crunchy, and with enough coconut to add a delightful flavor, these chicken tenders are a great change of pace from the standard fare. And, made with pork panko, they are extremely low-carb so you can enjoy them gluten-free and starch-free! This recipe would be great with shrimp too so feel free to change it up! I baked these and they were delicious, but if you prefer, you can fry them in avocado oil for an even crispier finish.

Ingredients: Chicken

1 cup gluten-free Panko (or use Pork Panko for a very low-carb version)

3/4 cup shredded unsweetened coconut

1 teaspoon paprika

1/2 teaspoon Smoke N Sanity Essence of Garlic Salt (Use code IBSGC15 for 15% discount)

1/2 teaspoon Smoke N Sanity Essence of Onion Salt (Use code IBSGC15 for 15% discount)

1/2 teaspoon black pepper

2 tablespoons sesame seeds

2 eggs, beaten

1 tablespoon low FODMAP hot sauce or gluten-free soy sauce (use preferred taste)

1 pound boneless chicken tenders

Extra virgin olive oil spray, (or 1 tablespoon of olive oil for brushing)

Lime wedges, for serving

Dipping Sauce

1/2 cup mayonnaise

1/4 cup Smoke N Sanity low FODMAP ketchup (Use code IBSGC15 for 15% discount)

2 tablespoons gluten-free soy sauce

1 tablespoon hot sauce (optional)

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.

(2) Prepare: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Make the sauce by combining all ingredients in a bowl or jar and whisk or shake to combine. Set aside in the refrigerator until ready to serve.

(3) Prepare the panko mixture: In a shallow bowl, combine the coconut, panko, paprika, Smoke N Sanity Essence of Onion Salt, Smoke N Sanity Essence of Garlic Salt, 1/4 teaspoon black pepper, and the sesame seeds. Stir until well combined.

(4) Dredge the chicken: Beat the eggs in a bowl and add the hot sauce or gluten-free soy sauce. Add the chicken and toss well to coat. Dredge the chicken pieces one at a time through the crumbs, covering each piece on all sides. Place on the prepared baking sheet, leaving some space between each piece to ensure maximum crispness.

(5) Bake: Spray or drizzle the chicken tenders with olive oil. Bake 15-20 minutes, until crisp and cooked through.

(6) Plate and serve: Serve the chicken with lime wedges, and dipping sauce.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ appetizer recipes

Asian Pork Meatballs and Sesame Mayo (Low FODMAP)

20 Minutes prep • 20 Minutes cook • Low FODMAP • Makes 12 - 24 • Gluten-free • Ok to make ahead: Steps 1-3

Super flavorful and a fun change of pace. You can serve these meatballs as a main course with one of my delicious salads or as a fun bite-size appetizer. The ginger and toasted sesame oil combine to bring out the Asian flavor in these delicious meatballs. The sauce is a great companion and super easy to make. Made with Pork Panko, these meatballs are gluten-free, very low in carbs, and perfect for a low FODMAP, Keto-friendly diet.

Ingredients

2 tablespoons peeled and minced ginger

1 tablespoon gluten-free low sodium soy sauce sauce

1 bunch green onions, green part only, chopped

1 teaspoon freshly ground black pepper

1/2 teaspoon Smoke N Sanity Essence of Garlic Salt (or Kosher salt)

1/2 cup pork panko (or other gluten-free panko)

1 pound grass-fed ground pork

Cilantro (optional) for serving

Ingredients: Sauce

1/2 cup mayonnaise

1- 2 teaspoons gluten-free low sodium soy sauce

1- 2 teaspoons toasted sesame oil

Directions

(1) Prepare: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Chop the green onion greens. Blend the sauce ingredients in a small bowl. Taste and add more soy sauce or sesame oil to taste. Set aside in the refrigerator until ready to serve.

(2) Blend the ingredients: In a large bowl, combine all the ingredients and use your hands to mix them all together evenly.

(3) Shape the meatballs: Roll the meat mixture into 12 balls (about 2 inches in diameter) and arrange with some space between them on the prepared baking sheet. (You can also make them much smaller and serve as a bite-size appetizer with toothpicks and dipping sauce if you prefer—just reduce the cooking time to about 12 minutes and check for doneness.)

Make-ahead note: At this point, you may keep the meatballs in the refrigerator until you’re ready to cook them.

(4) Bake: Bake until golden and cooked through about 15 minutes.

(5) Plate and serve: Remove from the pan to your serving dish. Pour some of the oil that is in the pan over the meatballs and scrape the crispy bits from the parchment and lay them on top of the meatballs (this part is delicious!) Serve warm with the sesame mayonnaise on the side.

(6) Leftovers (or make ahead): Leftover meatballs can be refrigerated or even frozen. They can be thawed (if frozen) and reheated in a 375-degree F oven until warmed through (about 20 minutes).

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ appetizer recipes

Amazing Seed Crackers (Low FODMAP)

10 Minutes Prep • 50 Minutes Cook • Low FODMAP • Gluten-free • Dairy Free • Serving size 3 - 4 crackers • Ok to make ahead: Steps 1-4

I first had a version of these in Kenya where they are very creative in coming up with gluten-free menu items. When I returned home I had to create the recipe because I found I couldn’t live without them! These amazing seed crackers have become a staple of my diet and I eat them with cheese, nut or seed butter, or just plain. They pack a protein punch and are so delicious you’ll want to eat them every day. (Just don’t eat too many at once as they are also loaded with fiber.) Because I get many requests for this recipe and because I have updated the recipe over time, I am republishing with my updates.

Ingredients

1 cup raw sunflower seeds

1 cup raw pumpkin seeds

1/2 cup chia seeds (very important! This is what holds everything together)

1/2 cup flax seeds (whole)

1/4 cup flax seed meal

1/4 cup hemp seeds (optional)

1/4 cup sesame seeds (optional)

1/4 cup sliced almonds (optional)

1 1/2 cups water

1 1/2 tablespoons olive oil

2 tablespoons dried herbs of your choice (I used half thyme and half rosemary or all rosemary is also wonderful)

1 teaspoon cumin powder

1/4 teaspoon cayenne pepper

2 teaspoons Kosher salt

Other optional ingredients

2 tablespoons Smoke N Sanity Everything Bagel Seasoning

1/2 teaspoon (or more to taste) Red pepper flakes

1/2 teaspoon (or more to taste) Curry powder

Use your imagination!

Directions

(1) Prepare: Preheat oven to 325 degrees F. Lay parchment on two large-sized rimmed baking sheets.

(2) Mix ingredients: Combine all ingredients in a mixing bowl and stir well. Let sit (and stir a few times) for about 5 minutes until most of the liquid is absorbed.

(3) Prepare to bake: Spread half the mixture on each sheet and smooth out with a rubber spatula as EVENLY and thinly as you can. You want the entire amount to be as close to the same thickness as possible so you don’t overcook/undercook parts of your tray. (A thinner layer makes crispier crackers.)

(4) Bake: Bake for 45 – 50 minutes until crispy but not burned. Swap your pans from top to bottom in your oven halfway through baking. To check for doneness, bend the parchment up and see if the cracker cracks. If it bends instead of cracking, then cook it a few minutes longer. When cool, break into crackers and store in an air-tight container for up to 2 weeks.

(5) Troubleshooting: If your crackers are not the same thickness some sections may be a bit chewy while others are crisp. Break all the crisp parts into crackers and then put the thicker part back into the oven.

(6) Plate and serve: Eat them plain as a crisp and flavorful snack or serve them with your favorite nut butter, cheese, or even melted cheese.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Original recipe inspired by David Kisevu, head chef, Giraffe Manor, Nairobi.

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ appetizer recipes

Crispy Keto-Friendly Chicken Tenders (Low FODMAP)

15 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Step 6

Keto-friendly chicken tenders? What? It’s all in the panko you use. This recipe achieves gluten-free crispy crunchiness with Pork Panko (no, it doesn’t taste like bacon). They are easy to make whether baked in the oven or fried on the stove, and you won’t miss the flour (or the carbs) one bit! I served them with a quick and creamy Dijon dipping sauce and my Crisp Veggie Slaw, but you could put them on your appetizer tray, or serve them to your kids with Smoke N Sanity Low FODMAP ketchup. No matter how you serve them, they’re too good to last long!

Ingredients: Chicken

1 pound chicken tenders or chicken breast meat, cut into strips

1 1/2 cups Pork Panko or ground pork rinds, divided

1/3 cup almond flour (or gluten-free flour)

1 teaspoon Smoke N Sanity Essence of Garlic Salt

1 teaspoon Smoke N Sanity Essence of Onion Salt

1/4 teaspoon black pepper

2 eggs

Ingredients: Sauce

1 tablespoon Dijon mustard

1/4 teaspoon gluten-free Worcestershire sauce

2 tablespoons heavy cream (or mayonnaise)

Directions

(1) Prepare: Preheat the oven to 400 degrees F (if you are baking in the oven). Line a rimmed baking sheet with parchment paper. If you didn’t get chicken tender meat, slice the chicken breast into 1/4 inch thick pieces and pat dry with a paper towel. Season with a light sprinkle of salt and pepper. Then set aside.

(2) Prepare the panko mixture: In a shallow bowl or rimmed plate, mix together 1 cup pork panko, almond flour, garlic salt, onion salt, and pepper. In a separate bowl or rimmed plate, add the remaining 1/2 cup of pork panko.

(3) Prepare the egg wash: Whisk together two eggs with 3 tablespoons of water.

(4) Coat the chicken: Add one chicken tender to the panko almond flour mixture and turn and toss until fully coated. Then, dip the chicken tender in the egg wash, then put it back into the bowl with the panko almond flour mixture for another layer. For extra crispy chicken tenders, do a final coating with the pork panko only. As each piece is coated, set it on the parchment-lined baking tray, leaving a bit of space between each piece.

(5a) Bake (Oven Directions):

You may spray the top of the chicken strips with an oil spray such as this extra virgin olive oil spray to help keep the strips moist as they bake. Bake at 400 degrees F for 8 - 10 minutes, then turn them over and cook for another 8 - 10 minutes.

(5b) Fry (Stovetop Directions):

Fill a skillet with about 1/4 inch of avocado oil and heat over medium heat. Once oil ripples as you turn the skillet, you are ready to add your chicken strips. Working in batches, add breaded chicken tenders to the hot oil and fry for 3-5 minutes on each side until the chicken is cooked through. Remove to a plate lined with paper towels to absorb the excess oil.

(6) Make the sauce: In a small bowl or jar combine sauce ingredients and whisk or shake to blend. If you like a thicker sauce, make it ahead and chill for a few hours or overnight.

(7) Plate and serve: Serve chicken tenders warm or at room temperature with the sauce alongside for dipping.

Eat and enjoy every bite because you can!

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ appetizer recipes

Blistered Shishitos and Gorgonzola (Low FODMAP)

5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Vegetarian • Serves 4 • Ok to make ahead: Step 1

Shishito peppers are mild and flavorful and they taste absolutely amazing with good gorgonzola cheese. Blistering these peppers is a simple matter of cooking them in a hot frying pan with some oil for a few minutes. So don’t be daunted by this “fancy” sounding appetizer, it’s simple, delicious, low FODMAP, and a great way to add another healthy plant to your diet! A word to the wise…one out of every ten shishitos is a bit spicier than the rest so it adds a bit of adventure to the eating!

Ingredients

2 tablespoons (1.25 oz) extra virgin olive oil

8 ounces Shishito peppers

3 ounces gorgonzola cheese, crumbled

1/2 teaspoon (.07 oz) Kosher salt 

Red pepper flakes for serving (optional)

Directions

(1) Prepare: Wash the peppers and allow them to dry (so the water doesn’t make the oil spatter so much).

(2) Cook: Put a medium-large skillet (large enough to have all the peppers in one layer in the pan), and heat the olive oil. When the oil shimmers, add the peppers and cook, tossing regularly, for about 5 minutes, until the peppers have softened and blistered (you will get white and black char marks on the skin of the pepper).

(3) Finish: Remove from heat. Sprinkle with gorgonzola crumbles and toss to combine.

(4) Plate and serve: Pour onto serving tray and sprinkle lightly with Kosher salt and red pepper flakes (if using). Serve warm with a small dish to discard the stems.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ appetizer recipes

Crispy Corn Fritters (Low FODMAP)

15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegetarian • Makes 2 dozen • Ok to make ahead: Steps 1-5

When my client told me she liked corn fritters, I had to try them out to see if I liked them too. I decided a savory version would be good since corn is already on the sweet side. These corn fritters have a delightful savory crunch that is complemented by the sweetness of the corn. They make a wonderful appetizer that can be made with fresh or frozen corn—so don’t wait for summer to add these to your appetizer selection. Delicious with sour cream or simply on their own. You can serve them hot or at room temperature—so they are a great make-ahead appetizer.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

More Deliciously Low FODMAP™ appetizer recipes

Everything Spiced Snack Crackers (Low FODMAP)

5 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Makes a bunch • Ok to make ahead: Steps 1-4

Get ready to get addicted! These crackers are crisp and buttery and, thanks to some pretty darn good herbs and seasonings, they’re so tasty you won’t believe they’re low FODMAP. Add to that, they’re super easy to make, you can store them nicely (so a great make-ahead for your next gathering) and you’ve got a perfect recipe. Mix up a batch or two of these and give them a try. I think you’ll agree—they are delicious!

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ appetizer recipes

Rosemary Cheddar Savory Biscotti (Low FODMAP)

15 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Makes 12 - 16 • Ok to make ahead: Steps 1-3

We all know sweet biscotti and coffee make a wonderful combination. So why not savory biscotti and soup? When my client asked me if I had a recipe for savory biscotti, I decided it sounded great and I would have to create one! This recipe, featuring sharp cheddar cheese and fragrant fresh rosemary, with just enough cayenne to give it a bit of heat, makes a perfect dipper for your favorite soup.

Ingredients

2 eggs

1 cup grated Extra Sharp Cheddar cheese

1/4 cup grated Parmesan cheese

1 cup gluten-free flour, plus more as needed

1/2 teaspoon baking powder

3/4 teaspoon Kosher salt

1 teaspoon dry rosemary

1/8 teaspoon cayenne, or to taste

Directions

(1) Prepare: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Grate the cheeses.

(2) Blend the liquid ingredients: Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt, rosemary, and cayenne and process for about another minute until the dough is well blended and comes together.

(3) Shape the dough: Turn the dough out onto a lightly floured surface and gently knead it and shape it into an 8- to 10-inch log, Transfer to the prepared baking sheet and gently flatten.

(4) Bake: Put the baking sheet in the oven and bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias (diagonal) into half-inch slices. Lay the slices flat on the prepared baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email us at hello@ibsgamechanger.com

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ appetizer recipes

Sweet and Savory Candied Maple Walnuts (Low FODMAP)

5 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Makes 1 cup • Ok to make ahead: Steps 1-5

These are the simplest and best, candied walnuts you will ever make! Eat them plain, tossed on a salad, alongside your next cheeseboard, or on top of your overnight oats. No matter how you eat them, you will love them. Keep in mind the low FODMAP serving size of walnuts is ten halves. So don’t eat them all in one sitting — even though you might want to.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ appetizer recipes