Many canapés contain high FODMAP ingredients such as onion, garlic and wheat so here's a delicious (and healthy) recipe that everyone can enjoy! I usually double the recipe and freeze a batch so I'm prepared for the next partay!
And you can happily indulge knowing they are low FODMAP, gluten free, low carb and packed full of protein and fibre.
Optional additions/substitutions: dried Chilli, parsley, basil, hemp seeds, sesame seeds
To make vegan: replace egg with flax-egg and use vegan cheese
To freeze: spread uncooked balls on a large tray lined with baking paper, freeze for two hours then transfer to a ziplock bag – can be frozen for up to 3 months!