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. 

To make my low FODMAP, gluten free banana and cinnamon muffins start by preheating your oven to 180C (355F)
Mash the bananas in a mixing bowl, then add the oil, sugar, egg and vanilla to the mashed banana. Mix together thoroughly with a spoon. 

Put the baking soda salt & rice flour into the mixing bowl containing your banana/oil mix. Mix all ingredients together until combined. Finally add the lemon juice and mix through. 

Spoon the batter into muffin trays and put in the oven, they should take about 20 minutes to cook.

I've just returned from visiting friends in Singapore. While I was there my friend Maya asked if I could teach her how to bake my chocolate tart recipe. What follows are the lessons we learnt while making pastry in high humidity. 

For me, the most interesting part of baking in humidity was how little liquid you needed to add to the pastry. It's almost as though the pastry mix was absorbing moisture from the air? 

Secondly, we had to find a way to keep the butter "solid" enough to mix it into the flour. Not only is Singapore humid, it's also hot. We found the best technique was to put ice cubes in a mixing bowl, then work your butter and flour in a larger mixing bowl nesting on top. This way the butter stayed cool enough for you to work with it.

Finally, the pastry itself seemed to take 3-4 minutes longer to bake. I would suggest you check it after 20 minutes and if it's not baked leave it in for a few minutes more.  

So, our final technique is as follows:

Measure out all your ingredients before you start working. I think being able to work quickly helped us create a good pastry.

Put ice cubes into a mixing bowl, then put a larger mixing bowl on top of the one containing ice. Put the butter, flour and ground almonds into this large mixing bowl. With your hands rub the butter into the flour until it resembles breadcrumbs. Next add the icing sugar and continue to rub the mix together. 

Add the egg, then quickly mix it all together with your hands. Now add the water one tablespoon at a time. We found 2tbsp was enough. If your pastry does not come together after 2tbsp try adding a touch more. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge overnight.

You can then use this pastry to bake any of my tart recipes:
http://www.fodmapfoodie.co.uk/recipes/category/tarts

To make these low FODMAP cookies start by preheating your oven to 180c (350f)

Combine the flour, ground almonds, baking powder, baking soda, salt, cinnamon, ground cloves, nutmeg, ground white pepper and ground ginger in a mixing bowl then set aside. 

Cream the butter and both sugars in a electric mixer. Once the mixture is smooth add the egg and vanilla then mix until blended. Scrape down the sides of the bowl as necessary. 

Add the flour mixture to the butter mixture and mix until just combined. Finally add the chocolate chips, stir with a rubber spatula until they are mixed through. Personally I buy a block of dark chocolate and cut it into chips myself. This way I know the quality of the chocolate. 

Shape the dough into one inch balls and place onto your baking tray. The exact cooking time will vary depending on the size of dough balls you made. They should be done in about 12 minutes. The will still be slightly soft in the centre when baked but will firm while cooling.