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A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
A serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Baby spinach only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 2/3 tablespoons per serving, so it is likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or nonstick spray, making sure to coat the sides and rims.
In a medium bowl, whisk together the almond flour, tapioca starch, and 1/4 tsp salt. Work the cold butter pieces into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse, damp sand with no large butter chunks remaining. Add the beaten egg and stir until the dough comes together into a soft, pliable ball.
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