Roasted Strawberries and Rhubarb with Crispy Cinnamon Parsnips (AIP / low FODMAP)

Posted by in Desserts, Recipes, SIBO

I’m excited to start a series of posts with recipes I’ve created while treating SIBO. They are simple, easy, and fast, and definitely not lacking in flavor! I hope everyone benefits from these recipe ideas, but if you have SIBO they might be especially helpful for you!* What a better way to start the recipe series than with a dessert recipe!  So without further ado . . .

I’ve made a lot of dietary adjustments in my quest to troubleshoot my digestive issues and heal my gut, first going gluten-free, then paleo, then autoimmune paleo (AIP), and currently AIP + SCD + low FODMAP as I work on treating small intestine bacterial overgrowth (SIBO).  

Dietary restrictions aren’t easy to live with day to day and especially on special occasions (such as birthdays!) when the desire to celebrate with something sweet arises. I developed this SIBO friendly* dessert shortly after making the switch to my current diet, and I was happy I did because it served as a birthday treat for me when I celebrated my birthday a few weeks ago.

This dessert combines roasted rhubarb and strawberries with added sweetness from a dash of maple syrup, a tasty kick from orange zest, and a bit of creaminess from vanilla. Finely chopped parsnips fried in coconut oil and seasoned with cinnamon top this dessert with a delicious crunch.

*As a little disclaimer, I must mention that while there are specific dietary protocols one can follow when treating SIBO, everyone’s dietary needs and tolerance levels are unique, and some people with SIBO actually might not tolerate fruit at all. Since I developed this dessert, I’ve discovered that parsnips do not agree with me, and I adjusted my diet to exclude them for the time being. I’ve also removed maple syrup, as it is not SCD friendly. I try to limit fruit to two servings per day. Being intuitive, continually monitoring for symptoms, and making dietary adjustments as needed is an important part of the healing process! 

Roasted Strawberries and Rhubarb with Crispy Cinnamon Parsnips (AIP / low FODMAP)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1 serving

Roasted Strawberries and Rhubarb with Crispy Cinnamon Parsnips (AIP / low FODMAP)

This dessert combines roasted rhubarb and strawberries with added sweetness from a dash of maple syrup, a tasty kick from orange zest, and a bit of creaminess from vanilla. Finely chopped parsnips fried in coconut oil and seasoned with cinnamon top this dessert with a delicious crunch.

Ingredients

  • 1 cup chopped rhubarb (I used frozen, as fresh was not in season.)
  • 1/2 cup fresh strawberries, halved
  • 1 tsp maple syrup
  • 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

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