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.   

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.  

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.  

Preheat your oven to 180c (350f)

Combine the flour, ground almonds, baking powder, baking soda, coca 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 chocolate chips and 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. Check on them after 10 minutes, they should be done in about 12 minutes. The will still be slightly soft in the centre when baked. They will firm while cooling.  

These low FODMAP cookies should last several days in an air tight container. Provided you can show some restraint!

150g Dark Chocolate
10g Butter
Peanut Butter

I think the key to making this work is having cases that are sturdy enough to hold the melted chocolate. The ones I used are much thicker than the usual thin paper style cupcake cases. 

Melt the butter and chocolate in a pan over a saucepan of simmering water. Once they are melted stir gently to ensure a smooth consistency. Tip a small amount of the melted chocolate into the cases to form a base. Then using a small spoon put a dollop of your favourite peanut butter in the middle of the case. Cover the peanut butter with melted chocolate and leave to set for an hour or two. 

It's that simple!!

You will need a madeleine tray for this recipe. However, these are super easy to make and extremely tasty. I think the tray is a worthwhile investment. 

Combine ground almonds, flour, sugar, salt, baking powder and lemon zest in a mixing bowl. Ensure the ingredients are mixed together then set the bowl aside. 

Melt the butter and allow it to cool a little. Put the melted butter, eggs and  vanilla extract in a mixing bowl and whisk together. 

Add the butter/egg mix to the dry ingredients and mix together until well combined. Cover the mixing bowl with plastic wrap and let it rest for an hour. 

Preheat your over to 190c (375f) and spoon the batter into the madeleine tray. Bake in the oven for 10-12 minutes, until they are golden brown. Remove the madeleines from the tray and allow to cool. Sprinkle with icing sugar and serve with lemon curd. http://www.fodmapfoodie.co.uk/recipes/lemon-curd

My low FODMAP, gluten free brownies for your baking enjoyment. 

Start by preheating your oven to 170c (340f)

Break the chocolate into small pieces and place in a large heatproof mixing bowl. Then cut the butter into small chunks and add to the mixing bowl with the chocolate. 

Put the sugar and water in a non-stick frypan and stir slightly to mix. Bring this to the boil over a medium heat. Be careful here, boiling sugar is extremely hot! Do not touch it or put a spoon in your mouth after it has touched the boiling sugar. Pour the boiling sugar syrup into the mixing bowl containing your chocolate and butter. Stir well until the butter and chocolate have both melted and you are left with a runny chocolate sauce. 

Separate your eggs and add the egg yolks to the chocolate sauce one at a time, stirring each egg yolk in before adding the next. Finally add your ground almonds and stir until combined. Set this mixing bowl aside. 

 Take the egg whites and salt and whisk them to a firm meringue. In the time it takes you to do this the chocolate mix should have come to room temperature. Once the chocolate mix it at room temperature gently fold in the egg whites one third at a time. You want the egg whites to be incorporated but you need to do it gently over time rather than quickly stirring them in. The idea is to ensure you do not lose the air from the egg whites. 

Once the egg whites are incorporated pour the mixture into your brownie tray and place in the oven for 30 minutes. After 30 minutes take the tray out of the oven and leave to cool on the bench for 5 minutes. After this 5 minutes of cooling you can turn the block of brownies out of the tray and leave to cool on a wire rack. Do not try to cut the brownies into squares until they are completely cool. This may take several hours. 

Finally, these are very strong brownies! When you cut them make sure you only cut them into pieces that are two or three bites in size. Serve with tea or coffee and enjoy!

1 egg
100g caster sugar (granulated sugar for my US friends)
165g ground almonds
30ml amaretto liqueur

Start by separating the egg. In a small bowl slowly whisk the sugar into the egg yolk. Next add the ground almonds and mix until combined. Then add the liqueur and mix until combined.
Try to whisk the egg white as best as you can. It's one egg white so there is a limit to how fluffy you can get it! Then mix the egg white into the almond/sugar mixture until combined. Shape the dough into a ball, wrap in cling film and leave in the fridge overnight.
After the dough has been refrigerated take it out of the cling film and break a bit off, shape it into a ball using the palm of your hands. You want the balls to be about 20g, I weigh the first one and then get the others to the same size by look and feel. No need to weigh each ball.

Place on a baking tray and bake in a preheated oven at 160c (375f) for 30 minutes. They should be golden brown when you take them out. You want a nice crust on the outside with a chewy inside. Sprinkle with icing sugar (confectioners sugar for my US friends) and serve with coffee.

160g rice flour
120g ground almonds (the serving size will be low FODMAP)
125g caster sugar (granulated sugar for my US friends)
105g light brown sugar
125g butter
1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
1tsp vanilla extract
1 egg
200g dark chocolate