As with most Low FODMAP baked foods, portion size is important. I developed these to have 1/4 of a Pizzelle with my morning cuppa. The recipe makes about 18 discs, so 1 / 70th should be ok. All ingredients are Low FODMAP .
1/2 cup Pure Maple Syrup
1/2 cup Lemon infused Olive Oil, ( or grated rind of 1 lemon and light Olive Oil )
1 1/2 cups of GF plain flour , 2 teaspoons of baking powder
1 1/2 cups SR GF flour and 1 teaspoon baking powder.
Pinch of salt
1 heaped Dessert spoon of ground Almonds.
Mix eggs, Maple Syrup and Oil together, 30 seconds, speed 4
Add flour, baking powder and ground Almonds, 30 seconds/ speed 4.
Set batter aside in bowl.
Heat Pizzelle Machine
Spray lightly with Canola oil
Place tablespoons of mixture in center and close lid. The weight of lid will spread batter.
Cook until light brown.
If batter is too thin, add a little more flour.
If too thick add lemon juice or Lemoncello.
Store in an airtight container.
Eat as is or spread with jam or lemon butter.