2 tablespoons chia seeds
¼ cup almond milk
¼ cup fresh pineapple, finely chopped
1 tablespoon coconut flakes
1 tablespoon slivered almonds
Chop pineapple into small pieces.
Combine chia seeds, almond milk and pineapple and stir until moistened. Refrigerate overnight.
Top with coconut flakes and slivered almonds.
Low FODMAP & Gluten-free
adapted from www.katescarlata.com
Makes: 24 servings
Total Time: 30 minutes
The sauce is ready to use or cool to room temperature and refrigerate in airtight container for up to one week or freeze for up to 3 months. I like to freeze in 2 cup portions using quart size freezer bags
Makes: 16 servings
Makes 12 muffins, serving size 1 muffin.
These are so good, you won’t even be able to tell they are gluten-free!
-adapted from www.katescarlata.com
This one is loved by my whole family. It's quick, easy, and delicious!