To share with a few friends – this recipe makes 2 rolls, which can be cut into 4 pieces each.
Here are the easy steps:
(Serves 3 as a low FODMAP recipe)
1. cook the quinoa until soft with the followings:
- 1/2 cup quinoa
- 1/2 cup coconut milk + 1/4 cup water
- 2 tsp sugar
- 1 inch cinnamon stick
2. cook one firm medium sugar banana in microwave with a little water (high for 1 minute); mix the banana with the cooked quinoa.
- 1 medium firm sugar banana
3. prepare the filling by combining the followings:
- 20g sugar
- 50g toasted & crushed peanut
- 50g desiccated coconut (skip the coconut for a low FODMAP option)
- 20g toasted sesame seeds
4. Prepare the rolls like rolling up sushi rolls without seaweed sheets – with quinoa-banana replacing the rice, and the peanut-coconut-sesame as filling in the centre. I use a sushi maker – this is what a roll looks like at this stage:5. prepare 2 rice paper sheets by wetting the sheets slightly; lay the sheets flat on 2 plates; place a quinoa roll at one end of a sheet, roll it up, tugging the sides in; slice the roll into 4 pieces; repeat with the second roll.
I garnish my rolls with apple blossoms (skip for the FODMAP friendly option).
Notes for FODMAP friendly version – simply skip desiccated coconut & pay attention to the following amounts:
Monash University recommends 1 setting quantity as follows:
- peanut = 28g
- sugar = 16g
- sesame = 11g
- coconut milk = 1/2 cup
- quinoa = 1 cup
- cinnamon = 2g
- firm sugar banana = 112g; ripe sugar banana = 56g; or ripe common banana = 33g