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."

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. ​

Thoroughly combine the salt, sugar, star anise and orange zest in a mixing bowl. Spread the mixture over the salmon flesh then sprinkle the vodka over the top. Wrap in cling film and put something very heavy on top to weigh it down. I used a 1000ml bottle of gin that was unopened. You could equally use a carton of almond milk. 

Leave the salmon with the weight on top of it in the fridge for 24 hours. Whenever you walk past the fridge (every few hours or so) take the salmon out and pour the liquid that collects down the sink. Remember to wrap the salmon tightly and put the weight back on top before putting it back in the fridge. 

After 24 hours take the salmon out of the fridge and wash off all the salt/sugar mixture under cold water. Very gently pat the salmon dry with kitchen towel. Serve thinly sliced with cheese, oatcakes and something to wash it all down. 

Preheat your oven to 150c (350f) and line your muffin tray with cases.
Start by mashing the bananas in a mixing bowl, then add the vanilla essence, chocolate and walnuts. Set this bowl aside.

Place the butter, sugar and eggs in an electric mixer and mix on a low speed until combined. Now add the flour, potato starch, baking powder, baking soda and milk. Mix on a low speed until combined.  
Add the banana/chocolate/walnut mix to the muffin batter. Fold this in by hand until combined. Spoon into your muffin cases and bake for 40 minutes.

​A super tasty, low FODMAP breakfast treat.

500ml rice milk
50g butter
1 vanilla pod
100g rice flour
250g icing sugar (powdered sugar for my US friends)
pinch of salt
2 eggs
2 egg yolks
30ml dark rum

Put the butter, milk and seeds from the vanilla pod into a pan over a medium heat. You want to melt the butter and heat the mixture to a just below boiling point. As discussed in previous posts, I prefer to have milk below boiling point rather than risk getting it too hot and ruining it. If you boil it that is fine, just don't burn it!

Take the milk off the heat and while it is cooling mix together the flour, sugar and salt in a mixing bowl. When the milk has cooled to a lukewarm temperature add the rum, eggs and egg yolks then stir together with a fork. Pour the egg/milk mixture into the flour/sugar mixture and thoroughly mix together with a rubber spatula. Once all ingredients are combined strain the mixture through a sieve and into a measuring jug. Having the mix in a jug will make life much easier when it comes time to cook.  

Cover the jug with plastic wrap and leave in the refrigerator for two days. This resting period is important, I tried one day and it just doesn't give you the right result. You'll notice the mixture separate over time in the fridge, this is expected, just stir it two or three times a day.

After two days take the jug out of the fridge and let it come up to room temperature. Preheat your oven to 200c (390f) and put your mold onto a flat, oven safe, surface like a baking tray. Pour the mixture from the jug into molds, fill to about 3mm below the top. (This is considerably easier to do if the mixture is in a jug.)

Cook for 15 minutes at 200c (390f) and then turn the oven down to 170c (340f) and cook for a further 1hr 25min. Take your canelé out of the molds and allow to cool on a wire rack for as long as possible, ideally 5 hours. 

These low FODMAP pancakes are the perfect way to start a lazy weekend, and contemplate finishing your last Easter egg. Start by turning on your oven and setting it to about 100c (about 210f)

Sift the rice flour, potato starch, baking powder, salt and sugar and cinnamon into a large bowl. In a separate bowl lightly whisk together the milk and egg, then whisk in the milted butter. Mash up your banana and add it to this milk mix. Pour the milk mixture into the flour mixture and mix together. Let this batter stand for as long as you can wait, ideally 45 minutes or more. 

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 about 3 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. 

250g rice flour
40g of raisins (well under 10g each scone making it FODMAP friendly)
1tsp baking powder
1tsp baking soda
50g butter
50g caster sugar
1 egg
150ml lactose free milk

(should make 7 or 8 scones)



To start making these low FODMAP scones you soak the raisins in water for about an hour.

Set your oven to 220C (430F)

Put the flour and baking powder in a mixing bowl. Using your hands rub the butter into the flour, the mixture should resemble breadcrumbs once all the butter is combined with flour. Now stir in the sugar.

Whisk the egg and lactose free milk together then add to the flour mixture. Finally drain the raisins and add them to the mixture. Now mix all the ingredients together.

Personally I found these a little hard to shape on a baking tray. But, I found an excellent way to cheat! Lightly grease a muffin tray with butter. Then scoop the mixture into the muffin holes. Sprinkle brown sugar on top and place in the oven for 18 minutes.

Remove from the tray and leave to cool on a wire rack. Very easy and very tasty low FODMAP scones! They are perfect with home made lemon curd.