Description
A delicious breakfast treat to elevate your weekend brunch!
Ingredients
Scale
- 1 Grapefruit
- 2 Teaspoons Maple Syrup
- Dash of Ground Cinnamon
Coconut Whipped Cream:
- 1 Can of Coconut Cream (I prefer Trader Joes brand)
- 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Maple Syrup (add more if want sweeter)
Instructions
Grapefruit:
- Preheat the oven to broil.
- Cut the grapefruit horizontally and pour a teaspoon of maple syrup onto each half. Sprinkle a dash of cinnamon on both halves.
- Place grapefruit on a lined baking sheet and broil for approximately 5 minutes, checking frequently to prevent burning.
Coconut Whipped Cream:
- Open the unshaken can and using a spoon remove the top white cream layer only (making sure to avoid the coconut water).
- Using a mixer, whip coconut cream, vanilla extract and maple syrup on high speed until whipped texture begins to form (about 3-4 minutes).
- Refrigerate leftover whipped cream for up to a week.
Notes
It’s important to watch your portion size when it comes to both grapefruit and coconut cream. Grapefruit is moderate FODMAP at 1/2 cup portion size and is low at 80 grams. Keep your coconut cream consumption to 1/4 cup to stay low FODMAP.
Keywords: fodmap breakfast recipe, fodmap grapefruit recipe, fodmap breakfast
