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.

I've just returned from visiting friends in Singapore. While I was there my friend Maya asked if I could teach her how to bake my chocolate tart recipe. What follows are the lessons we learnt while making pastry in high humidity. 

For me, the most interesting part of baking in humidity was how little liquid you needed to add to the pastry. It's almost as though the pastry mix was absorbing moisture from the air? 

Secondly, we had to find a way to keep the butter "solid" enough to mix it into the flour. Not only is Singapore humid, it's also hot. We found the best technique was to put ice cubes in a mixing bowl, then work your butter and flour in a larger mixing bowl nesting on top. This way the butter stayed cool enough for you to work with it.

Finally, the pastry itself seemed to take 3-4 minutes longer to bake. I would suggest you check it after 20 minutes and if it's not baked leave it in for a few minutes more.  

So, our final technique is as follows:

Measure out all your ingredients before you start working. I think being able to work quickly helped us create a good pastry.

Put ice cubes into a mixing bowl, then put a larger mixing bowl on top of the one containing ice. Put the butter, flour and ground almonds into this large mixing bowl. With your hands rub the butter into the flour until it resembles breadcrumbs. Next add the icing sugar and continue to rub the mix together. 

Add the egg, then quickly mix it all together with your hands. Now add the water one tablespoon at a time. We found 2tbsp was enough. If your pastry does not come together after 2tbsp try adding a touch more. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge overnight.

You can then use this pastry to bake any of my tart recipes:
http://www.fodmapfoodie.co.uk/recipes/category/tarts

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.  

My low FODMAP chocolate tart is one of my favourite recipes. It tastes fantastic and does not require cream or milk.  

The base
Put the butter and flour into a large mixing bowl. With your hands rub the butter into the flour until it resembles breadcrumbs. Next add the ground almonds and icing sugar and continue to rub the mix together. 

Add the water and egg, then quickly mix it all together with your hands. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge overnight.

​The filling
Preheat your oven to 180c (355f). Spread some icing sugar on your work surface to stop the dough sticking. Take your dough from the fridge and roll out. This gluten free dough will be a little 'wetter' and 'sticker' than regular dough so you need to try and roll it out quickly. Line your pie tin with the dough then bake until the crust turns golden, this should take about 20 minutes. 

Take the blind baked crust out of the oven, but leave it in your pie tin, and set aside. 

Pour the tart mix into the blind baked pastry shell and put back in the oven at 180c (355f) for 20 minutes. 

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. 

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 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. 

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. 

My low FODMAP pumpkin pie is so quick and easy you can enjoy it at any time of year. Note the fillings above will make a 9 inch pie. If you want to make a 12inch pie add 50% to the filling. E.g 22 ounces of pumpkin, 3/4 cup maple syrup and lactose free milk, etc. 

The base
Put the butter and flour into a large mixing bowl. With your hands rub the butter into the flour until it resembles breadcrumbs. Next add the ground almonds and icing sugar and continue to rub the mix together. 

Add the water and egg, then quickly mix it all together with your hands. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge overnight.

​The filling
Take your dough from the fridge and roll out. This gluten free dough will be a little 'wetter' and 'sticker' than regular dough so you need to try and roll it out quickly. Line your pie tin with the dough then set it aside.

Preheat your oven to 180c (355f). Blind bake your pie base for 15 minutes. In an electric mixer, mix together the pumpkin, milk, syrup, cinnamon, salt and eggs until well mixed. Pour the filling into your blind baked  pie shell then place in the oven. Bake for a further 40 or 50 minutes, The pie is completely cooked when a skewer inserted into the middle comes out clean. 

Allow the pie to cool completely before decorating with pecans. 

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!