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Helping you enjoy food, while following the FODMAP process

Low FODMAP Hazelnut Chocolate Chip Cookies

1/23/2016

2 Comments

 
Low FODMAP cookies
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
75g coarsely chopped hazelnuts 
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 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 coarsely chopped hazelnuts 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.  
Picture
Picture
Low FODMAP, gluten free cookies
2 Comments

Victoria Sponge Cake

1/16/2016

1 Comment

 

Low FODMAP, gluten free sponge cake. 

Low FODMAP sponge cake
For the cake
210g butter, softened 
210g caster sugar (granulated sugar for my US friends)
210g rice flour
2tsp baking powder
3eggs, beaten 
3tsp vanilla essence
2tbsp lactose free milk
a pinch of salt
Your favourite jam 
​For the icing
200g butter, softened
3tsp vanilla extract
400g icing sugar (powdered sugar for my US friends)
5tbsp lactose free milk

Preheat the oven to 160c (320f) and grease your cake tin(s). I only have one cake tin so have to make one layer at a time, if you have two cake tins you will be able to cook both layers at the same time. 

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 and salt. Once all the dry ingredients have been incorporated, mix in the milk. 

Divide the cake mix into two even halves. I only have one cake tin so I put half into the tin and leave the other half in the mixing bowl. The cakes take around 25 minutes to cook. When you take them out of the oven leave them to cool in the cake tin for 4-5 minutes then turn out onto a wire rack. 

Once the cakes have cooled spread your jam onto the top of one layer.

Put the butter, icing sugar and vanilla extract in a mixing bowl and beat to combine. Add the milk 1tbsp at a time. I find icing to be the one part of baking that is more of an art than a science. By adding the milk 1tbsp at a time you will be able to ensure your icing has the right consistency.

Spread icing over the top of the other layer. Then carefully place the jam and iced layers together. I like to ice the outside of my cake but this step is optional. Traditionally the sides are not iced. 
sponge cake halves
Low FODMAP sponge cake
Victoria sponge cake
Low FODMAP sponge cake
1 Comment

Low FODMAP Carrot Cake

1/3/2016

4 Comments

 
Low FODMAP carrot cake and coffee
For the cake
​200g soft light brown sugar
200ml sunflower oil
3 eggs
200g rice flour
100g ground almonds (will be low fodmap in portion size)
1tsp bicarbonate soda
1tsp baking powder
1tsp cinnamon
1tsp vanilla extract
300g grated carrots
50g chopped walnuts
For the icing
250g butter, softened
500g icing sugar (powdered sugar for my US friends)
juice of 1 lemon
2-3tbsp lactose free milk
Preheat your oven to 170c (340f), grease your cake tin(s). I only have one cake tin so have to make one layer at a time, if you have two cake tins you will be able to cook both layers at the same time. 

​Put the sugar, oil and eggs in a mixer and beat until everything is well mixed. While continuing to beat on a low speed, slowly add the flour + ground almonds 100g at a time. Then add the bicarbonate soda, baking powder cinnamon and vanilla. Continue to beat until everything is mixed. 

Turn off the electric mixer and add the grated carrot and walnuts, using a spatula mix these in by hand. Divide the mixture in half and bake each half in a separate cake tin. I bake these for about 25minutes. 

​Allow each half to cool before spreading icing. To make the icing put the butter, icing sugar and lemon juice in a mixing bowl and combine. Add the lactose free milk 1tbsp at a time. I find icing to be the one part of baking that is more of an art than a science. By adding the liquid 1tbsp at a time you will be able to ensure your icing has the right consistency. If you find you need more than the 3tbsp I have suggested then add lactose free milk until you have the consistency of icing you desire. 
Low FODMAP carrot cake halves
Low FODMAP carrot cake
carrot cake slice
4 Comments

    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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