The reason why we have included this delicious recipe in Cooking for the Sensitive Gut is because it demonstrates the importance of portion control. If you have a sensitive gut you do not have to avoid foods completely. You just have to learn the portion size that is likely to upset you.
Sun dried tomatoes contain fructose and they are absolutely fine to eat in small quantities. If you eat too much fructose it may cause some symptoms if you are one of those people who do not absorb it very well. The recipe below makes 6 portions and most people will tolerate this portion size very well.
I love to use soothing herbs in my recipes and in this recipe sage teams up with the tomatoes and walnuts beautifully.
Soaking nuts is a great way to make a nutritious pâté. The nuts absorb water and when they are liquidised become creamy and smooth.
Walnut, tomato and sage pâté made with just two store cupboard ingredients plus a herb that grows in many gardens across the UK.
Makes 6 portions
- 90g sundried tomatoes in oil
- 90 g walnuts soaked in cold water for a 2 hours
- 1/2 tbsp chopped sage leaves
- salt and pepper to taste
Place all the ingredients together with 1 tablespoon of water, in the bowl of a food processor. Blend to a smooth purée. Add a little more water or oil from the sundried tomatoes if you need to make the paste smoother. Taste the pâté and season with salt and pepper.
NB A 15g portion of sundried tomatoes contains moderate amounts of excess fructose. Sundried tomatoes should be eaten sparingly by people who malabsorb fructose.