To make my Low FODMAP macadamia mocha muffins start by preheating your oven to 180c (355f).

Dissolve the instant coffee in boiling water and leave aside to cool. 

Coarsely chop the macadamia nuts and set aside. Mix the coca, rice flour and baking powder together in a mixing bowl and set aside. 

Using an electric mixer, cream the butter and sugar together at a medium to high speed until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar. 

​Once the eggs are combined into the butter and sugar mix, add the flour and coca mix in two halves. Mixing on a slow speed the whole time. Finally add your instant coffee while mixing on a high speed. 

​Using a rubber spatula mix in the macadamia nuts in by hand.

Spoon into muffin cases and bake for 30minutes.  

To make my gluten free homemade granola, start by preheating your oven to 120c (250f).

Mix your oats, nuts and coconut together in a mixing bowl. In a separate bowl combine your orange zest and juice, cinnamon, vanilla and maple syrup.  

Stir your wet ingredients into the bowl with the nuts, oats and coconut. Mix through thoroughly.  

Line two baking trays with baking paper. Spread your granola mix over the trays. Bake in the oven for 30minutes. Remove the trays and carefully stir your granola mix on the tray. You are trying to avoid any edges catching/burning. Put the trays back in the oven for another 30minutes.

Remove from the oven and allow to cool on the tray. Once cool mix through your dried cranberries."

To make my Low FODMAP coffee and chocolate chip muffins start by preheating your oven to 160c (320f).

Dissolve the instant coffee in boiling water and leave aside to cool. 

I like to buy a block of dark chocolate and chop into chocolate chips myself, remember if they are too large they will sink to the bottom of the batter. If you buy ready made chocolate chips that is fine as well. Mix the chocolate chips, rice flour and baking powder together in a mixing bowl and set aside. 

Using an electric mixer, cream the butter and sugar together at a medium to high speed until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar. 

​Once the eggs are combined into the butter and sugar mix, add the flour and chocolate about a third at a time. Mixing on a slow speed the whole time. Finally add your instant coffee while mixing on a high speed. 

Spoon into muffin cases and bake for 25minutes.  

Preheat your oven to 170c (340f)
​Place the hazelnuts, chocolate and baking powder in a food processor and blitz until you have coarse crumbs.  Add the coffee and butter then blitz again until mixed.

In a large bowl, beat the egg yolks and the sugar together until light and fluffy. Add the coffee and the hazelnut mixture to the egg/sugar mixture and beat by hand until combined. Note, what you'll end up with will be a fairly firm paste like texture. 

Using an electric mixer, whisk the egg whites and the pinch of salt together until stiff. Then add one-third of the egg whites to the other ingredients and stir well to combine. This first third will help remove the paste like texture from the batter.  Add the remaining egg whites in two batches, folding in carefully to retain as much air in the mixture as possible.

Pour the mixture into the cake tin and bake at 170°c, (340f), for about 45 minutes. Leave to cool for 5 minutes in the tin and then turn out onto a wire rack to cool completely.

To make the chocolate topping, fill a saucepan about 1/4 full with water and simmer over a medium heat. Place a mixing bowl on top of the saucepan and add the chocolate. Once the chocolate melts add the butter and stir until combined. Take the mixing bowl off the saucepan and leave to cool for 15 minutes.

Drizzle your chocolate over the top of your cooled cake.

These low FODMAP buckwheat flour pancakes are the perfect weekend brunch. Start by turning on your oven and setting it to about 100c (about 210f)

In a large bowl combine the buckwheat flour, baking powder, salt, sugar and cinnamon. In a separate bowl lightly whisk together the milk and egg. Mash up your banana and add it to the milk mix. Now pour the milk/banana mixture into the flour mixture and mix together. Let this batter stand for as long as you can wait, ideally overnight in the fridge covered in cling film. 

The next morning your pancake batter will be very thick, almost a paste. Add the frozen blueberries and 60ml of lactose free milk then stir to combine. Leave on a bench to bring up to room temperature.  

Heat a non stick fry pan over a medium heat and add about 1/2tsp of butter, if that. Once the butter has melted add some pancake batter to the fry pan. Personally I add around 3 or 4 table spoons for each pancake. But it's a personal choice depending on how big you want them to be. 

When the top of the pancake is covered in bubbles gently lift up the edge and check underneath. I don't like mine too dark, but you can leave them on until you are happy with them. once it's ready to flip gently slide your flipper under the pancake and turn it over. 

You could also take the showmanship approach and flip it using just the fry pan and your wrist action. I prefer to eat my pancakes off a plate rather than the floor so I use the flipper tool. 

Once you've cooked the other side of the pancake slide it off the fry pan and onto a plate, put the plate in the oven to keep the pancake(s) warm until you have cooked all the batter. 

Now, here is the most important part. After you cook each pancake take the fry pan off the heat and wipe out any excess butter using some folded up kitchen towel. Being careful not to touch the pan surface with your fingers! Once the pan surface is free of butter, take another small 1/2tbs and start the process again. ​

Start by preheating your oven to 160 degrees celsius (320 f)

​To make my low FODMAP, gluten free lemon drizzle squares first combine the butter and sugar in an electric mixer. Mix on a high speed until pale and fluffy. Next, while mixing on a medium speed add the eggs one at a time and continue mixing until the eggs are incorporated. 

Add the lemon juice and zest then add the flour, baking powder and salt. Mix on a medium speed until all ingredients are combined. 

Pour your cake batter into a brownie tray, mine measures 30cm by 20cm by 3cm. Also, I line mine with baking parchment to make it easier to turn the cake out. 

​Bake in the oven for 30minutes, it will be golden brown on top.

While cooling on a wire rack cut into squares. Mix together your lemon juice and icing sugar by hand. Then drizzle over your squares once they cool.   

Firstly, I need to be clear, rum is not FODMAP friendly. Personally I am happy to put up with this because I love egg nog and there are only 31 noggy days a year. If you are not ok with rum please try another spirit.  

​Start by separating your eggs. Then mix the egg yolks and sugar together until light and fluffy. Gradually mix in your spirit of choice. Once all of the spirit has been added stir in the lactose free milk. 

In a separate bowl whisk the egg whites until they form soft peaks. I do this by hand. It's not easy but you really deserve the egg nog after whisking egg whites by hand. Gently fold the egg whites into the liquid mixture. Serve in a glass and top with your choice of ground nutmeg or cinnamon. Enjoy!

To make my gluten free, low FODMAP spiced bundt cakes, start by preheating your oven to 160c (320f).

Using an electric mixer, cream the butter and sugar together until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar. Once the eggs have been incorporated into the mix add the vanilla essence. 

While mixing on a medium speed slowly add the flour, baking powder, spices and salt. Once all the dry ingredients have been incorporated, mix in the milk. ​

Pour the cake mix into your bundt cake tins, be careful not to overfill the tins. You don't want the cakes to rise too far out. Bake for 22 minutes before turning onto a wire rack to cool.