Quinoa and banana rolls with a peanut sesame filling (low FODMAP, gluten free, vegan)

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To share with a few friends –¬† this recipe makes 2 rolls, which can be cut into 4 pieces each.

Quinoa and banana rolls with a peanut sesame filling (low FODMAP, gluten free, vegan)

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





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