Mirepoix – FODMAP/Fructose Friendly & Gluten Free

Mire Poix

A traditional mirepoix involves carrots, celery and onion; due to geographic and cultural divides, as well as taste preferences, variations have of course come about over time and often only include one of the original ingredients… which means that I don’t feel terrible at all about nixing the onion and replacing it with leek and chives!

A mirepoix actually forms the base of many sauces, stews and stocks – I’d been making one for ages unintentionally – and you have been, too – before I even knew it had a name. You know the browned vegetables that constitute the beginning of a stock, a pasta sauce, a chili or even the butter chicken sauce recipe on this blog? They are all actually a “mirepoix.” Go figure. I had no clue until a year ago, I just thought it was what you were supposed to do. Which you are. But it has a name. I’ll stop now.

I have adjusted this recipe of Alton Brown’s to be low FODMAP. You can use mirepoix as a pasta sauce on its own, to bake with oysters or top a pizza. Anything goes, really. I love versatility. Thanks to the dry heat used, which intensifies flavours, this simple method adds a real depth of flavour to dishes that require a tomato sauce base.

Notes:

  1. Celery contains enough mannitol to be high FODMAP if you eat an entire stalk, which you wouldn’t be doing here. However, if you are very sensitive, just reduce it or sub in some extra leek or add in celeriac (for texture).
  2. Green leek tips are low FODMAP in half cup servings, so unless you eat the entire batch of mirepoix, you should be fine.
  3. Tomatoes are low FODMAP in half cup servings.
  4. Carrots are low FODMAP in about a quarter cup serving size.
  5. Garlic infused oil is tolerated by many who are sensitive to fructans, even though it seems counter-intuitive. FODMAPs are water soluble, so the garlic sizzling/infusing in oil shouldn’t leach out too many fructans. Simple solution – use a pinch of asafoetida in its place, which is both low FODMAP and gluten free (unless wheat flour is used to cut it).
  6. Red wine is low FODMAP in 150 ml servings. Red wine vinegar is double fermented red wine, so it is also safe.
  7. Balsamic vinegar is low FODMAP in 1 tbsp. servings, which is all there is in the entire recipe.

Mirepoix

Serves 6-8, depending on usage.

  • 2 large tins of whole, peeled tomatoes, separated into toms and liquid
  • 1 cup finely sliced green leek tips
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1/2 cup red wine
  • 1/4 cup minced green chives
  • 1 tbsp. red wine vinegar
  • 1 tbsp. Balsamic vinegar
  • 2 cloves garlic, whole or diced
  • 2 tsp. fresh minced basil
  • 2 tsp. fresh minced oregano
  • 2 tsp. minced capers
  • Salt and pepper to taste

Strain the tinned tomatoes completely – give them a squish to make sure all the juice is out – and reserve the liquid. Prepare all the veggies as required above.

Combine the tomato liquid, red wine, chives, vinegars and herbs in a saucepan and bring to the boil, before lowering heat to a simmer and reducing volume by half. This should take about 20 minutes.

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Meanwhile, preheat grill/broiler of your oven (grill in Australia = broiler in USA) and then simmer the whole garlic cloves over a med-high heat on the stove top, in an oven-safe pan, until fragrant and then discard if you are sensitive (or dice and leave them in if not). I love my cast iron pan; like this sauce, it’s versatile – the most versatile piece of cookware that we own (bake cakes/breads, stove top, grill/broiler safe, arm workout, you name it).

Add in the leek tips, carrot and celery and sweat the veggies until tender. Add in the tomatoes, then put the pan under the grill/broiler (on the top/second shelf) and leave it with the oven door open for 15 to 20 minutes, until the tops have begun to char. This adds flavour and is a good thing, so let it get moderately charred.

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Once the veggies have sufficiently blackened, put them back on the stove, on a medium heat and add in the capers. Saute for a minute and then tip the veggies into the (now reduced) tomato liquid. Use an immersion blender to puree the mixture to the texture you need (i.e. pasta sauce would be chunkier than a pizza sauce), then flavour with salt and pepper before simmering for a further 5 minutes.

You’re done! Unless of course you want to preserve/can it, which I recommend, as you can make big batches and have jars on the ready for when you’re feeling lazy.

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Travel Series – Flying with Fructose Malabsorption

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I’m not a huge fan of flying. I’m not scared of it but I don’t find it enjoyable, either; long hours (15 hours between Melbourne and LAX) in cramped seating, recirculated air, mostly unsuitable foods and the bathrooms, if you can call them that, all add up to me not having a good time. I stress about connections until we make them and about whether our luggage will make it when we do.

We have had enough mishaps with changed departure gates, delayed planes and missing luggage (LAX is a disorganised hellhole) that Ev and I have become very adept at travelling light. The last time we went home to Australia, we got everything we needed for two weeks, including things for other people, in two carry on bags… and by “carry on” I mean the real carry on bags, not the giant suitcases that American based airlines let people take on and try in vain to cram into the overhead compartments, taking up space meant for everyone. Yes, that annoys me. If I’ve been responsible and packed my belongings into a small suitcase intended for overhead bins, perhaps with valuables in there, I am not impressed when I am told it HAS to be checked, because a 3/4 full plane has already run out of overhead storage. But I digress.

Some people truly do enjoy flying but for the rest of us, here’s how I manage eating with FM and dealing with potential symptoms while flying. It’s pretty appropriate timing, because Ev and I are going to spend the next week in Cabo, Mexico! We’ve been waiting for this holiday since we got back from Cabo last summer. As much as I prefer road trips and exploring different towns, not staying in the one place for too long, sometimes it’s nice to just go and veg out somewhere that is completely relaxing and not have to worry (so much) about the food. As I have said previously, for me, Mexico/Mexican food seems to be a safe bet if I eat plainly and avoid tropical fruits.

The other posts in the travel series can be found here.

I’m sure I’ll be posting photos of tropical paradise on my Instagram account, if you’d like to follow along.

Step 1: Plan ahead, Stress less

Most people don’t need to be told that stress can increase their IBS symptoms; I know I don’t. It’s not all in our heads, though. Research also demonstrates that the two coexist (see here and here), as the autonomic nervous system and certain hormones, which are triggered during times of stress, also act upon the gut.

To avoid stress related IBS and ensure as smooth a travel/flight experience as possible, plan ahead. Some things to consider are:

  • Book your flights as early as possible – cheaper flights means more money in your pocket and less concern about finances during your trip. It’s only a small matter but everything helps.
  • Have all your home-affairs in order well before you go, so you’re not panicking about getting emergency cash out for the house/dog-sitter or paying a last minute bill.
  • Pack early. This is something I can’t help but do, as it all adds to my excitement of going on holiday. It also means you won’t be up until 3 am the morning of your 8 am flight to finish packing your bags.
  • Check in online 24 hours before your flight, if you are able. This means that your seat is reserved on the flight, all you need to do is collect your boarding pass and check in your luggage.
  • Call the airline to ask what their menu will be and decide whether it will be safe for you. This is more important for long haul flights, as I’m pretty sure that standard fare on every flight under 3 hours is a bag of pretzels/mixed nuts and a soft drink/water. Actually, mixed nuts and water sounds fine, thanks. I’ll take that. Just make sure they’re unseasoned.
  • Pack some non-perishable FODMAP friendly snacks; more on this later, just make sure you call the airline(s) and ask what you are able to take in carry on and what must be in checked baggage.
  • If you check in at the airport, or when you collect your boarding pass, confirm your meal choice. I normally go for the gluten free meal and pick what I can from it, supplementing with food I’ve brought from home.

Step 2: Make some safe food flash cards

If you don’t speak the language, flash cards listing the ingredients you can and cannot consume in the language spoken by the airline/at the airport will help prevent a lot of confusion, if you decide to brave the food.

In fact, even if you do speak the local language, flash cards might still be a good idea as the idea of fructose malabsorption is still so novel that the apparently random list of ingredients that you cannot consume might overwhelm the staff and create an unwanted fuss.

Make sure the lists are clear and concise as to what you can and absolutely cannot consume.

Step 3: Eat plain before the plane

Each time I fly, I will eat plainly in the preceding week, for a few reasons:

  • I know that additional stress seems to set me off with foods I can normally tolerate, so why push boundaries?
  • I want to give my gut the week to calm down, as some foods cause delayed reactions that can last a few days. This way, if I do happen to react to something at the end of the second-to-last week before flying, I have seven days for it to pass.
  • If I am starting from a better place, in terms of my gut, then a small slip up won’t end up with such severe results as it would if my gut wasn’t terribly happy to begin with.
  • Do you want to have diarrhoea on a plane? Exactly.

Step 4: Pack your own food

This will not always be possible, due to customs regulations and such but if you are able, I highly recommend taking FODMAP friendly snack foods to tide you over during flights and layovers while you’re away.

Some ideas include:

  • A variety of foods for different meal times – who wants tuna for breakfast?
  • Non-perishable foods (or at least foods that will keep for a few days outside the fridge) are best.
  • Easily digestible foods that won’t tax your gut too much.
  • Pack the food in a freezer bag and take what you are allowed to inside your carry on luggage. Some carry on restrictions might prevent this, so put it on your list of questions to ask when you call ahead.

Examples of what I might pack:

  • FODMAP friendly veggies of your choice, such as carrot sticks, celery (if you can tolerate polyols), cucumber etc.
  • FODMAP friendly fruits, to a lesser extent, such as bananas and berries. These will need to be kept in a hard case, as they’ll bruise easily while travelling, so I generally wouldn’t bring them on a flight as they’re more likely to get squashed than on a road trip.
  • Muesli bars, like my strawberry pepita or fruit free bars. pictured below. Muffins are delicious but I find that they squash too easily.
  • Pre-packaged snacks, such as corn chips or rice cakes.

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Step 5: Be prepared for the worst

Sometimes, despite our best efforts, shit happens. Literally. While it’s not ideal, you can lessen its impact on your travel by planning for it. If you have an FM-ergency kit, your life will be a lot easier. (See what I did there? You can use it). Keep this in your carry on, you may need it on your flight as well as at your destination.

  • Analgesics to help with cramps – ibuprofen is a known gastric irritant, so I personally don’t use it but if it works for you then don’t stop. I prefer paracetamol (acetaminophen) to help ease cramps, which are not fun to have on a plane.
  • Dextrose/glucose tablets – to help offset any excess fructose that you may accidentally consume, using the co-transport method of absorption.
  • Any supplements that you take, such as a probiotic, digestive enzyme or multivitamin. It’s best not to disrupt your schedule, if possible.
  • Stay hydrated.
  • Wet wipes/baby wipes, in case of an emergency cleaning situation.
  • Any other methods that you know work, such as Buscopan (I’m not saying it does work, it’s just an example). I would advise against using something you haven’t tried before, especially on a plane. It’s best to try those things out at home, beforehand, where you can crawl into a ball and feel sorry for yourself without upsetting the rest of the flight and your holiday.

I hope these guidelines help you fly and travel successfully, as they have me. If you think of anything that I should add, please let me know.

I just joined Bloglovin.

<a href=”http://www.bloglovin.com/blog/11362999/?claim=wwe48jjmfg8″>Follow my blog with Bloglovin</a>

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I’ve just signed up with Bloglovin’, an online platform from which you can follow any blog you like – regardless of who or what hosts it – and it collates them into one easy-to-read feed for you. It’s essentially like the old Google Reader, which I used to use, until it was cancelled; definitely handy to use and it helps to de-clutter your email inbox, if you choose not to follow the same blog in two locations.

Feel free to head over there, sign up (for free, with Facebook or email) and follow me – and any other blogs you like. This way, you’ll never miss a post. Unlike if you just follow the Facebook page, as Facebook is now on a vendetta to make you pay for it to publicise your posts with your followers. Which would be fine if this was a business… but it’s not. So, if you only follow Not From A Packet Mix on Facebook and have been wondering why you’re not getting my weekly posts in your news feed, I would recommend either following by email or Bloglovin’, as well.

Happy reading!

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Summer has officially hit Seattle! Here are 25 Summer-approved low FODMAP recipes.

Whether you’re soaking up the sun like Bailey, or you’re more of a Nellie and prefer to relax in the shade, I hope you’re enjoying this amazing Pacific Northwest weather! We’re experiencing crazy hot temperatures – for Seattle – this year and some of us are loving it…. some, not so much.

Unfortunately for Nellie, we think the heat might be a trigger for her epilepsy. At the very least, she doesn’t cope well above 25 C/80 F, the poor thing; she’s a lot like Evgeny (cue fur joke). Bailey and I, on the other hand, don’t really consider this as “hot” weather, it still seems more like late Spring weather to us, than high Summer. Yes, I realise I just put words in my dog’s mouth. Also, check out our Facebook page for a cute little video of Nellie Belly getting her den just so. It’s been so hot that she had to dig down to find the cool/damp soil.

Baily, rolling in the sun

Nellie, shade

In honour of this hot weather – and also to make my Mum jealous, as she suffers through Melbourne’s “freezing” temperatures (her words, not mine) – here are some good looking, low FODMAP recipes that are also appropriate for summer.

Salads, Snacks & Meals

  1. Ceviche - Not From A Packet Mix
  2. Grilled tofu salad - Not From A Packet Mix
  3. Seared rainbow trout in white wine - Not From A Packet Mix
  4. Strawberry salad, with a maple lemon vinaigrette - Not From A Packet Mix
  5. Sushi, Gunkan, Maki rolls, Nigiri - Not From A Packet Mix
  6. Toasted almond and cranberry salad - Not From A Packet Mix
  7. Warm salmon salad - Not From A Packet Mix
  8. Balsamic chicken salad with strawberries -  - from Delicious As It Looks
  9. Carrot and coriander soup – from She Can’t Eat What?
  10. Greek pasta salad – from Thrifty Kitchen
  11. Grilled Rosemary Salmon – from Delicious As It Looks
  12. Rainbow salad – from Fructopia

Sweets

  1. Baked peach in puff pastryNot From A Packet Mix
  2. Banana “ice cream” - Not From A Packet Mix
  3. Chia seed puddings, chocolate, coconut and strawberry (coming soon) - Not From A Packet Mix
  4. Classic vanilla ice cream - Not From A Packet Mix
  5. Dark chocolate tofu mousse - Not From A Packet Mix
  6. Pavlova - Not From A Packet Mix
  7. Blueberry ice cream – from Savory Lotus
  8. Chocolate Frosty – from Rabbit Food For My Bunny Teeth
  9. Coconut melon ice cream lollies – from Squashablanca
  10. Frozen yoghurt trail mix bars – from The Lean Green Bean
  11. Lemon mousse – from No Sugarless Gum
  12. No-bake cheesecakes in jars – from Amelia (use Google translate)
  13. Rhubarb pie ice cream – from No Sugarless Gum

Stay cool, everyone!

Banana and Spinach Smoothie – FODMAP/Fructose Friendly, Gluten Free, Dairy Free & Vegan (It’s not gross, I promise!)

Banana and Spinach Green Smoothie - FODMAP, Fructose Friendly, Gluten Free, Dairy Free and Vegan

I really enjoy a smoothie for breakfast. Not only is it quick and easy but it allows me to cram in as many nutrients as possible into one meal. The first time I heard about spinach in a smoothie, I almost gagged. What the hell were those spinach drinkers thinking? I couldn’t imagine anything worse.

But then they became so popular that I realised that there was something going on. People were claiming that their kids were drinking them (the vibrant green colour might have helped); maybe they weren’t as bad as all that… so I resigned myself to try one. That was about a year ago and boy, was I wrong. The following recipe is one I’ve settled on as a favourite. The spinach, which I do love in a salad or a Spanikopita, is barely noticeable; the banana and blueberries provide all the sweetness I need, though you can add a little Stevia if you need to; the yoghurt or coconut cream gives it a little more oomph in terms of its ability to fill my stomach and I am easily satisfied from 8 am until noon.

This smoothie will vary from 300 to just under 400 calories, depending on whether you use the entire banana, or coconut cream instead of Greek yoghurt (coconut cream is much more calorie dense). It isn’t low in carbohydrates but I don’t mind that in the morning, as there is no added sugar and I need a bit of a carb boost to get going. It is high in vitamins A, B (especially B6 and B9/folate), C and manganese, low in sodium and contains around 5 g of protein.

Notes:

  1. Spinach is a low FODMAP vegetable in servings of 1 cup – if you can tolerate more (and like the taste), go ahead and add it. I normally use 3 cups.
  2. Banana is a low FODMAP fruit, use 1/2 a banana if the combo of a whole banana and the blueberries would be too much fruit for you.
  3. Blueberries are low FODMAP in servings of 20 berries.
  4. Coconut cream/yoghurt is low FODMAP in 1/2 cup servings.
  5. Greek yoghurt is a dairy food, so using it would mean that this is no longer vegan or dairy free. However, it is lower in lactose than normal yoghurt if it has been cultured correctly. You could swap it out for a LF dairy yoghurt of your choice, if that’s what you have on hand.
  6. Pure Stevia is a low FODMAP, essentially zero calorie sweetener, made from the leaf of the stevia plant. Just ensure that your Stevia is pure and not mixed with any sugars or polyols that might upset your gut.

Spinach and Banana Smoothie

  • 1 to 3 cups of tightly packed spinach or baby spinach
  • 1/2 to 1 small banana
  • 1/4 cup frozen blueberries
  • 1/2 cup yoghurt or 1/3 cup coconut cream
  • 1/4 cup chilled water
  • 5 drops of pure Stevia extract (optional)

Put the water and yoghurt/coconut cream in the bottom of the blender, then follow with the banana, blueberries and optional Stevia. Blend until combined, then add in the spinach and pack it down. Blend once more on the highest speed for at least 60 seconds, until the spinach has been completely pureed and the drink is smooth. Add in more water and blend for a further 20 seconds, if you like a thinner smoothie.

Done!

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Warm Salmon Salad, Dressed in a Lemon, Ginger and Soy Sauce – Low FODMAP, Fructose Friendly & Gluten Free

Warm Salmon Salad Dressed in Lemon, Ginger and Soy Sauce - Low FODMAP, Fructose Friendly & Gluten Free 1

Firstly, I apologise for the dodgy photos in this post; my camera’s battery had run out and I used my phone, which isn’t great for indoor photos.

Secondly, have I mentioned how spoilt we are for salmon in the Pacific Northwest? It’s crazy good. In Melbourne, you’re lucky to get lightly ripped off when you buy Atlantic salmon, which is really just farmed salmon that’s never even sniffed the Atlantic Ocean… side note to any ichthyologists out there, can fish smell? In Seattle, Atlantic doesn’t even factor into our choice of salmon, it’s the bottom of the barrel. At your local supermarket you can get whole Chinook, Coho and Sockeye (my personal fav) when they’re in season for about a third of what we pay for Atlantic back home; when they’re out of season, they’re still only about half the price. There are more varieties, of course, if you go to specialty fish markets.

Guess what July is? The middle of Sockeye salmon season.

Notes:

  1. The green tips of leek are low FODMAP.
  2. Zucchini is low FODMAP in servings of 1/2 cup.
  3. Cherry tomatoes are low FODMAP in servings of 1/2 cup.
  4. Mushrooms contain mannitol, so if you malabsorb mannitol then swap them out for more zucchini.
  5. Spinach is low FODMAP in servings of 1 cup.
  6. Lemon, ginger and soy sauce are all low FODMAP. Use gluten free soy sauce if you are a coeliac/sensitive to gluten.

Warm Salmon Salad

Sauce

  • 1/4 cup soy sauce
  • 3 cm of ginger root, minced finely
  • Juice of half a lemon, plus a little from the other half

Salad

  • Olive oil
  • Garlic infused olive oil
  • 225 g/8 oz salmon fillet – I like sockeye
  • 2 cups baby spinach
  • 1/2 cup green leek tips, finely sliced
  • 1 large zucchini, halved and sliced
  • 1 cup cherry tomatoes, halved
  • 8 button mushrooms, finely sliced

Seal your pan with the olive oil and pan fry the salmon fillets over a med-high heat; it should take about 4 minutes on the first side and 2 minutes on the second, though this will depend on the thickness of the fillets. Once for each side, drizzle with the “little bit” of lemon juice from the second half of the lemon.

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Meanwhile, lay out washed baby spinach on a serving dish. Saute the leek tips, zucchini, cherry toms and button mushrooms in the garlic infused olive oil until tender (not over cooked) and remove from the heat.

By this time, the salmon should almost be done. Turn down the heat to low and cut the salmon into bite-sized chunks and stir through the sauce ingredients. Once the sizzling has stopped, stir through the sauteed veggies.

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Layer the warm salmon and veggies over a bed of fresh baby spinach (you could wilt the spinach if you like but I prefer it fresh) and serve with white rice. The white rice takes 30 minutes to cook (without a rice cooker, I couldn’t tell you how long it would take with one), so make sure you get it going before you start cooking the salmon and veggies, as they only take 10 minutes once they’re on the heat.

Oh and the most important part – enjoy!

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What does an Aussie take to a 4th of July BBQ?

Fourth of July Pavlova

When I was asked to bring dessert to an Independence Day barbeque, I got really excited, because I haven’t made a red, white and blue dessert before. Finally, now was my chance! I searched Pinterest boards and blogs but there were a few things stopping me from whipping up some of those spectacular examples:

  • There’s nothing more American than apple pie, so guess what was popular… apples – yeah, no thanks. I’d like to be functional this weekend.
  • A flag cake – I don’t have a rectangular cake tin and a round flag would look silly.
  • A bundt cake, covered with white icing and filled with strawberries and raspberries – one of my rules is to never experiment when you’re serving it to someone else.

What could I make that was tried and tested, as well as red, white and blue? A Pavlova, of course. I hope Americans forgive me for using an Aussie dessert.

Using my never-fail (famous last words?) Pavlova recipe, I covered it with whipped coconut cream and berries for an Aussie-fied 4th of July dessert offering.

Notes:

  1. Castor sugar is 1:1 fructose and glucose, so is low FODMAP. However, too much of any sugar can set some people off, so watch your portion sizes. If you have SIBO, I would steer clear of this dessert.
  2. I have attempted a glucose/dextrose Pav before and it was a complete flop. I guess the way dextrose crystallises differs too much from sucrose.
  3. Egg whites are low FODMAP; I use 50 g (large) eggs.
  4. You can use either potato starch or corn starch, both are low FODMAP. Corn is a grain, so if you use corn starch it will no longer be grain free.
  5. Vanilla extract is low FODMAP, just beware additives that might change this.
  6. White wine vinegar is low FODMAP in 1 tsp. servings.
  7. Coconut cream is low FODMAP in half cup serving sizes. Refrigeration causes the fat and water content to separate, giving you an even richer, creamier and more whippable topping.
  8. Strawberries and blueberries are low FODMAP fruits.

Pavlova

Pavlova

  • 4 egg whites
  • 1 pinch table salt
  • 250 g castor sugar
  • 2 tsp. corn starch or 1 tsp. potato starch
  • 1 tsp. white or white wine vinegar
  • 1 tsp. pure vanilla extract

Toppings

  • 400 ml of full cream coconut, refrigerated
  • Red and blue berries, to top. I used strawberries and blueberries.

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Let your eggs sit for 30 minutes at room temp to take the chill off, unless you’re working in a warmer environment, in which case I find colder eggs hold stiff peaks better. Separate the egg whites and yolks, store the yolks for use at another time. Preheat your oven to 180 C/350 F.

Beat the egg whites and pinch of salt on a low-medium speed for 1 minute, then on a high speed for 3-4 minutes, until they are fluffy. While maintaining a med-high speed, slowly add in the castor sugar until it’s combined, then turn the speed up to maximum for a further minute.

Lift the beaters out of the batter – does the peak formed retain its shape? If yes, add in the starch, white wine vinegar and vanilla extract and mix through on a medium speed for 30 seconds.

Spread the mixture out on a baking sheet covered with baking paper, so that it forms a circle with a 20 cm diameter.

Place it into the oven on the bottom tray and turn the heat down to 150 C/300 F. Bake for 30 minutes, before turning the heat down to 120 C/250 F and baking for a further 45 minutes. Alternatively, if you don’t want to play around with temperatures, you could bake it at 120 C/250 F for 2 hours. When the time is up, let it cool for 15 minutes with the oven door cracked open, before removing it to the bench. I was in a hurry and took mine out too soon, so it cracked and collapsed a little. No worries, though, as we’re covering it with whipped coconut cream, so no one will be the wiser… unless they read this.

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I used Oh She Glows’ instructions on whipping coconut cream. I’ll let you head over there to view her step-by-step photo tutorial but I have to tell you that you need to refrigerate the tin overnight (this is important, as I have done this with a tin refrigerated for only 4 hours and it hadn’t separated enough).

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Smother the Pav with whipped coconut cream (or normal whipped cream) and top with blueberries and strawberries (or other blue and red berries) for a patriotic looking 4th of July dessert that is crispy on the outside and marshmallowy soft on the inside.

Now to wait until after dinner to devour it. *Twiddles thumbs.*

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