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Helping you enjoy food, while following the FODMAP process

Macadamia Mocha Muffins - gluten free and low fodmap

6/10/2018

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Ingredients
225g rice flour
2tsp baking powder
225g butter, softened 
150g caster sugar (granulated sugar for my US friends)
4eggs, beaten 
20g coca
​3tsp instant coffee
​3tbsp boiling water
​100g macadamia nuts
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.  
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Low FODMAP Cranberry and Chocolate Chip Cookies

5/20/2018

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Cranberry cookies and cup of tea
​Ingredients
160g rice flour

100g ground almonds (the serving size will be low FODMAP)
100g caster sugar (granulated sugar to my US friends)
100g light brown sugar
100g dried cranberries 
125g butter
1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
1tsp vanilla extract
1 egg
200g dark chocolate chips
To make these gluten free, low FODMAP cookies start by preheating your oven to 180c (350f)

Combine the flour, ground almonds, baking powder, baking soda, and salt 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 dried cranberries and 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.  
Low FODMAP, gluten free, cranberry and chocolate cookies
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Homemade Granola

5/5/2018

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300g rolled oats
250g nuts - a mix of whatever you have available - walnuts, hazelnuts, macadamia, pecan, brazil, etc
50g coconut flakes
1tsp ground cinnamon
zest and juice of 1 orange
1tsp vanilla extract
100ml maple syrup
100g dried cranberries
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."
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Low FODMAP coffee and chocolate chip muffins

6/2/2017

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Low FODMAP coffee and chocolate chip muffins
Ingredients
225g rice flour

2tsp baking powder
225g butter, softened 
225g caster sugar (granulated sugar for my US friends)
4eggs, beaten 
100g dark chocolate chips
​2tsp instant coffee
​2tbsp boiling water
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.  
Low FODMAP coffee and chocolate chip muffins
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Hazelnut, chocolate and coffee cake

3/9/2017

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Chocolate, hazelnut and coffee cake
Cake Ingredients
200g hazelnuts, ideally with their skins on

100g dark chocolate
1 tsp baking powder
2tsp instant coffee, mixed with 6 tsp of boiling water
100g butter
5 eggs, separated
75g caster sugar (granulated sugar for my US friends)
pinch of salt

Chocolate topping ingredients
90g dark chocolate
40g butter
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.
Hazelnut, chocolate and coffee cake
cake slice
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Low FODMAP buckwheat pancakes

2/25/2017

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Buckwheat pancakes with coffee and syrup
Ingredients
140g buckwheat flour
1tsp baking powder
1/2tsp salt
2tbsp caster sugar (granulated sugar for my US friends)
130ml your choice of lactose free milk
1 large egg
1 ripe banana
1tsp ground cinnamon
60g frozen blueberries
​another 60ml of lactose free milk
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. ​
Buckwheat pancakes with coffee
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low FODMAP, gluten free lemon drizzle squares

2/1/2017

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low FODMAP lemon drizzle squares
Ingredients
250g caster sugar (granulated for my US friends)
250g butter
250g rice flour
3 lemons (zest and juice)
2tsp baking powder
pinch of salt
3 eggs
​
Lemon drizzle icing
150g icing sugar (powdered sugar for my US friends)
​juice of 1 lemon
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.   
low FODMAP lemon drizzle squares
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My lactose free eggnog recipe

11/30/2016

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Lactose free eggnog
Ingredients 
2 large eggs, separated
25g caster sugar (granulated sugar for my US friends)
80ml rum or bourbon or brandy - whichever spirit you are comfortable with
200ml lactose free milk
​ground nutmeg or cinnamon  
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!
eggnog picture
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Low FODMAP - Gluten Free Spiced Bundt Cakes

11/30/2016

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Picture of low FODMAP bunt cake
Ingredients for the cake
200g butter, softened 
200g caster sugar (granulated sugar for my US friends)
200g rice flour
2tsp baking powder
3eggs, beaten 
2tsp vanilla essence
2tbsp lactose free milk

3tsp cinnamon
1/2tsp ground cloves
1tsp nutmeg
1/4tsp ground white pepper
1/4tsp ground ginger
​1/4tsp salt

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. 
Picture of Low FODMAP bunt cake
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Blueberry cookies - gluten free and low FODMAP

10/5/2016

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Blueberry Cookies
210g rice flour
40g potato starch
50g caster sugar (granulated sugar to my US friends)
1tsp baking soda
pinch of salt
75g butter (frozen then grated)
225g lactose free, plain yoghurt
1 egg
1tsp vanilla extract
​juice and rind of 1 lemon
125g blueberries
I made this recipe for my neighbour and he questioned if they are cookies or not? He described them as "muffin tops". I like to think of them as cookies. They have a fabulous cakey texture like a New York black & white cookie. To make these low FODMAP, gluten free, blueberry cookies start by preheating your oven to 200c (390f)

Combine the flour, potato starch, sugar, baking soda and salt in a mixing bowl. Then grate the frozen butter into the mixing bowl. Using your hands rub the butter into the flour mix. Because the butter is frozen, it will not completely combine with the flour. This will help make the cookies light and fluffy when you bake them. Remember to think of the cake like texture of a New York black & white cookie.   

Whisk together the egg, yoghurt, vanilla, lemon juice + rind. 

Add the yoghurt mixture to the flour/butter mixture and mix gently until just combined. Don't over mix as you will make the cookies too dense. Finally add the blueberries, stir with a rubber spatula until they are mixed through. The cookie batter will be very wet, it'll be much closer to cake batter than cookie dough. 

​Spoon onto a baking tray and bake for 12-14 minutes depending on the size of cookies you've spooned out. 
Low FODMAP, gluten free, blueberry cookies
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    About me

    Ice hockey playing, college football watching, art deco collecting, IT tech come home baker. Once described as Renaissance man.

    In short, if I can cook it you can cook it too.

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