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. 

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. 

Chop the walnuts finely, if they are too large they will sink to the bottom of the cake. Mix the finely chopped walnuts, rice flour and baking powder together in a mixing bowl. 

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. 

Gently fold the flour mix into the butter/sugar/egg mix by hand using a spatula. 

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 22 minutes to cook. When you take them out of the oven leave them to cool on a wire rack. 

Once the cakes have cooled use a pastry brush to brush the coffee onto the top of each layer. 

Put the butter, icing sugar and vanilla extract in a mixing bowl and beat to combine. Add the cold coffee 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 cold coffee 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 coffee until you have the consistency of icing you desire. 

Once you have spread the icing over the cake decorate the top of the cake with walnuts. Enjoy your low FODMAP, gluten free cake!

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.  

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. 

Preheat your oven to 180c or 356f

Roll the dough out to around 5mm thick and lay it in the pie tin. If you need to you can use any scraps to cover any edges of the pie tin you may have missed. 

Once you have set the dough in the pie tin you want to use a fork to make small holes across the bottom of it. Then you'll need to blind bake it. 

I have always used baking beans when blind baking a pastry shell. But the couple of times I tried this pastry I did not use them and it worked out fine. 

Bake the pastry shells in the oven for 20 minutes. When cooked, they should be golden brown around the edges and shrink away from the edge of the tin.

The filling
Start by beating your egg yolks together with the caster sugar, they should become slightly thickened. Next whisk in the cornflour. 

Heat the milk and vanilla extract in a saucepan on a low heat until it just starts to boil. Remember to sir it regularly so it does not scald on the bottom. Apologies to the experts among us, but for the novices, milk does not boil like water. It should rise slightly in the pan but not bubble. 

Pour half of the warm milk into the egg mixture. You need to try and pour this into the side of the bowl rather then directly onto the eggs. Also you must whisk constantly while adding the milk to avoid scrambling the eggs. 

Now pour the egg/milk mix back into the saucepan containing the remaining milk. Whisk constantly. You will notice the mixture thicken. There is a fine line here, if you do not allow the mixture to thicken enough you'll be left with a creme paissiere that is too runny and unusable. You can also leave it on the heat too long and the mixture will split and become unusable. Ideally you want a consistency you could pipe in a piping bag. 

Once the mixture has thickened you need to take it off the heat and cool it rapidly so it does not continue cooking. I found the best way to do this is to put the saucepan into a large bowl of ice water.

Pipe or spoon the filling into the cooled pastry cases then top with strawberries in whatever style works for you!

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!!

100g Dark chocolate
100g Butter
100g Caster Sugar (granulated sugar)
2 Eggs and another 2 egg yolks
100g Rice flour
Butter for greasing
Coca for dusting

(makes 4 chocolate fondants)

The first step is preparing the moulds, fondants can be a little tricky to get out of the mould at the end so preparation is key. Using a sheet of kitchen paper rub the inside of each mould with butter to grease the mould. Then cover the mould in cling film and place in the fridge for an hour. After an hour remove the cling film and rub another coat of butter in the moulds. Lightly dust the inside of the moulds with coca powder. You will not need much coca powder at all, it's a light dusting that sticks to the butter. Wrap the moulds in cling film and place in the fridge for another hour. 

Place a mixing bowl over a pan of simmering water, ensuring the water does not touch the pan. Slowly melt the chocolate and butter together in this mixing bowl. Once melted, remove the bowl from the pan of water and stir the melted chocolate/butter until smooth. Leave to cool on the kitchen bench. 

In another bowl whisk the eggs and sugar together until thick and fluffy. Sift the flour into this egg mixture and whisk until combined. Pour the cold chocolate mix into the egg mix in thirds, ensure the ingredients are combined before adding the next third. Once all the chocolate and egg mixture is combined tip the fondant batter into the moulds. Cover the filled moulds in cling film and refrigerate for at least two hours. 

Heat your oven to 200c (390f). Take the fondant moulds from the fridge and remove the cling film. Place the moulds on a baking tray and cook in the oven for 11 minutes. Remove from the oven and leave to sit for 1 minute. Then run a knife between the fondant and the edge of the mould before turning them out onto a plate.  

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. 

The filling
I like to start by making the lemon filling. Put some water in a pan and set it over a low heat. Put the sugar, butter, lemon juice and zest into a mixing bowl. Sit the mixing bowl over the pan of simmering water, ensure the water does not touch the bottom of the bowl. Stir the mixture occasionally until all the butter is melted. 

Now, whisk your three eggs together and then slowly pour the eggs into the warm lemon mixture. It is important that you thoroughly wisk the lemon/egg mix until all the ingredients are combined. 

Leave the mixture to cook for about 12 minutes, stir it regularly. This regular stirring helps ensure the eggs are incorporated. When cooked the mixture should be thick and creamy, you should be able to coat the back of a spoon with it. Take the mixture off the heat when cooked and allow it to come to room temperature before placing in the fridge.

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. 

Preheat your oven to 180c or 350f

Roll the dough out to around 5mm thick and lay it in the pie tin. If you need to you can use any scraps to cover any edges of the pie tin you may have missed. 

Once you have set the dough in the pie tin you want to use a fork to make small holes across the bottom of it. Then you'll need to blind bake it. 

I have always used baking beans when blind baking a pastry shell. But the couple of times I tried this pastry I did not use them and it worked out fine. 

Bake the pastry shells in the oven for 20 minutes. When cooked, they should be golden brown around the edges and shrink away from the edge of the tin.

The meringue
When the base cools to room temperature spoon in the chilled lemon filling. 

I found the meringue difficult and have to admit, it took me a few attempts. Don't give up if it takes you a while. Also, be extremely careful with the boiling syrup. It is very dangerous and will burn you!
Combine the sugar and water in a small pan and bring to the boil. Once the syrup reaches about 90c (195f) whisk the egg whites in an electric mixer until they form soft peaks. Once the syrup reaches 115c (240f) on a thermometer slowly pour the syrup into the meringue while whisking at a medium speed. Continue mixing at a medium speed until the meringue is thick and glossy, 8-10 minutes.

Pipe the meringue onto  your lemon tart before scorching the meringue with a blowtorch. 

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!