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.  

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.  

To make my low FODMAP, gluten free banana and cinnamon muffins start by preheating your oven to 180C (355F)
Mash the bananas in a mixing bowl, then add the oil, sugar, egg and vanilla to the mashed banana. Mix together thoroughly with a spoon. 

Put the baking soda salt & rice flour into the mixing bowl containing your banana/oil mix. Mix all ingredients together until combined. Finally add the lemon juice and mix through. 

Spoon the batter into muffin trays and put in the oven, they should take about 20 minutes to cook.

To make these low FODMAP lemon cupcakes start by preheating your oven to 180c (355f). 

Mix the butter and sugar together in an electric mixer on high speed until they are light and fluffy. Then add the eggs one at a time and mix on a medium speed until combined.  Continue mixing on a low speed while you add the lemon zest and juice. 

Slowly add the flour, baking soda and salt while mixing on a low speed. Once all of these ingredients are combined add your lactose free milk. 

Spoon into cupcake cases and bake in the oven for 20 minutes. Allow the cupcakes to cool on a wire rack before icing them. 

​Put the butter, icing sugar and vanilla extract in a mixing bowl and beat to combine. Add the lactose free milk 1tbsp at a time. By adding the milk 1tbsp at a time you will be able to ensure your icing has the right consistency. If you find you need more (or less) than the 4tbsp I have suggested, then add milk until you have the consistency of icing you desire. 

200g rice flour
20g coca powder
2tsp baking powder
a pinch of salt
80g butter
200g caster sugar (granulated sugar for my US friends)
200ml lactose free milk
50ml sunflower oil
3 eggs
100g dark chocolate chips
50g chopped hazelnuts

To make my low FODMAP, gluten free chocolate chip and hazelnut muffins, start by preheating your oven to 175c (350f) and line your muffin tray with cases. 

Mix the flour, coca, baking powder, salt, butter and sugar on a low speed in an electric mixer until it has a sandy consistency.

In a separate mixing bowl whisk together the milk, oil and eggs.  

With the electric mixer running at low speed add the wet mix to the dry mixture 1/3rd at a time. Once all the wet mixture has been added to the dry mixture fold in the chocolate chips and chopped hazelnuts using a rubber spatula. 

Spoon the batter into your muffin tray and bake for 25 minutes. 

Start by preheating your oven to 200c (390f) and line your muffin tray with cases.

Combine the lemon zest, ground almonds, rice flour, baking soda and  dark chocolate chips in a mixing bowl and set aside. I prefer to make my own chocolate chips by chopping up a block of good quality dark chocolate. However, you can use any chocolate chips you like. 

Using an electric mixer whisk the eggs and sugar at a high speed until they are light and fluffy. Take the bowl away from the mixer and add the lemon juice, raspberries, grated courgette and milk to your egg and sugar mix. Add the dry ingredients into this wet mixture, gently folding them in with a spatula, being careful not to knock all the air out of the mixture. 

Spoon into your muffin tray and bake for 20minutes. Leave to cool on a wire rack.  

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. 

A quick note for anyone who has not cooked with lavender before. You need to get dried cooking lavender, it has to be edible and not just something you would keep in your wardrobe. It is available at most food markets in Europe, in the UK I order from Jersey Lavender, in the US I cannot recommend anyone as I have not purchased it there, but search for "culinary lavender".

Put the milk in a jug and add the dried lavender. The lavender will float on top of the milk so give it a good stir through. then cover the jug with plastic wrap and place in the fridge overnight. 

Preheat your oven to 170c (325f) and line your cupcake/muffin tray with cases. 

Put the flour, potato starch, sugar, baking powder and butter into an electric mixer and beat on a low speed until it develops a sandy consistency. Strain the lavender infused milk and pour into the flour mixture, continue mixing at low speed until all ingredients are mixed. Finally, add the eggs and mix until they are incorporated.  

Spoon the mixture into the cases until they are about 3/4 full. Bake in the oven for about 25 - 30 minutes, they should be light brown on top and spring back when pressed lightly on top. Remove the cupcakes from the tray when cooked and leave to cool on a wire rack. 

To make the icing put the icing sugar, butter and milk in an electric mixer and mix at a medium speed. When the ingredients start to combine add the vanilla extract and food colour. If you find the icing is too wet, slowly add more icing sugar until you get a consistency you are happy with. 

You could pipe the icing on for a fabulous finish or if you're impatient like me just spread it on with the back of a spoon. That way you can enjoy your low FODMAP cupcakes sooner!

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.