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Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/8 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/2 tablespoons per serving, making it likely fine for most people. If you prefer to always avoid flour, please tap it and change its rating to Red.
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Combine the poppy seeds, plant-based milk, and organic cane sugar in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and most of the liquid is absorbed, about 8ā10 minutes. Remove from heat and stir in the 1 tbsp vegan butter, lemon zest, and 1/4 tsp vanilla extract. Transfer to a bowl and let cool completely before using.
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