To make it all low FODMAPs, replace the peas and apples with cantaloupe, blueberries, etc.. A tahini dipping sauce might be nice, too!
I made a GF pie crust and filled it with zucchini, tomato, and cheddar cheese, then poured a mixture of 3 eggs and 1 cup of lactose-free milk for a lovely quiche.
I’m also really enjoying Schar white bread. It’s GF, low FODMAPs (a lot of GF breads are not — they have milk, apple fiber, or are sweetened with pear or apple juice) and has a subtle sourdough flavor! I’ve eaten it toasted with maple butter for breakfast. I also have a grown up cheese toast by covering it with a slice of tomato, Gruyere cheese and some fresh thyme.
The kids and I went to the farm and picked three pounds of strawberries. Not enough to make jam, but plenty for snacking and a pie!