160g gluten-free flour
200g ground almonds
2tsp baking powder
1/2tsp bicarb soda
60g poppy seeds (optional)
3 medium eggs
160g caster sugar
2 lemons - zest and juice
2 large courgettes - peeled & grated
100ml soy or lactose free milk
150g - 200g blueberries (if you buy a 200g punnet then you can use all of them)

First things first, credit where credit is due. This recipe is a FODMAP friendly variation on one first written by the fabulous Gizzi Erskine. You can see more of her recipes here

Preheat your oven to 200C (392F) and line your muffin tray with cases. Combine all the dry ingredients, except the sugar, in a mixing bowl and set aside.

Beat the eggs and sugar in a KitchenAid mixer (or with a hand held mixer) until they are pale, creamy & fluffy. Carefully add the lemon zest, juice, grated courgette, milk and blueberries. You do not want to lose the air from the mixture.

Then fold the dry mixture into the wet mixture, again, be careful not to knock all the air out.

Spoon into the muffin cases and put into the oven. Now, I use a fairly shallow muffin tray so I bake these for 30minutes or until brown on top. If you have one of those really deep, manly muffin trays, you'll need to watch the time and see when the tops go brown. It'll probably take a little longer.

100g butter
50g gluten-free flour
250g oats
75g sugar
4tbsp  golden syrup
1tsp cinnamon
1tsp vanilla extract
40g dark chocolate (grated)

Preheat your oven to 180C (356F) and line the bottom of your baking tray with greaseproof paper. My baking tray is 27cm by 20cm by 3cm but this will work in whatever tray you have.

Gently melt the butter, sugar, vanilla and syrup in a pan. While they are melting, combine the oats, flour, cinnamon, and dark chocolate in a mixing bowl.

Now pour the melted mixture from the pan into the mixing bowl of dry ingredients and thoroughly mix them together.

Tip the mixture into your baking tray and spread flat using the back of a spoon.
 Bake for 20 minutes or until golden around the edge. 
Remove from oven and let cool before turning onto a board and cutting into squares.

Don't be tempted to leave them in the oven too long, they should be soft when you take them out to ensure they are chewy when cold.