LOW FODMAPS ROASTED STRAWBERRY AND RHUBARB WITH CRISPY CINNAMON PARSNIPS

If you are looking for something sweet and low FODMAPs isn’t cutting it, give this a try for dessert or breakfast treat.
 
Ingredients

• 1 cup chopped fresh or frozen rhubarb
• 1/2 cup fresh or frozen strawberries, halved
• 1 tsp melted unpasteurized raw honey or a few drops of stevia to taste
• 1 tsp vanilla extract (alcohol-free)
• zest from one orange
• 1/4 cup parsnips, very finely diced, about 5mm cubes (can also use rutabagas)
• 1 Tbsp coconut oil
• liberal sprinkling of cinnamon
• dash of sea salt

 
Instructions

• Preheat oven to 400 degrees.
• Mix together rhubarb, strawberries, stevia, vanilla extract, and orange zest and place in baking dish.
• Bake for about 15 minutes, until fruit is soft.
• In the meantime, heat coconut oil on medium heat in small frying pan.
• When oil is hot add parsnips and fry, stirring often, until starting to brown. Be careful not to burn them!
• Sprinkle parsnips with a liberal amount of cinnamon and season with a dash of salt.
• Place fruit in serving dish and top with parsnips.
• Enjoy!

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