FODMAP Friendly Christmas Recipe – Fruit Mince Pies

Fruit Mince Pies for Christmas - Low FODMAP & Gluten Free - by Not From A Packet Mix

I’m so excited to share these pies with all of you, they have been a long time coming.

Mince pies (or mince tarts, whatever name you know then by) are a Christmas staple in many Aussie households – as well as many other places that were colonised by the British, I suppose. Every year, Mum would stock up with Bakers’ Delight mince pies as soon as they were available and we’d freeze a bunch so that we’d have them well past Christmas, we loved them so much. Unfortunately, though, I had to cut them out long ago due to the extreme amounts of dried fruits, and often apple, that were lurking inside their delicious pastry shells.

Well, not any more! These fruit mince pies are low FODMAP (according to Monash University ratings) in servings of two pies – you can read the FODMAP information for each ingredient in the FODMAP Notes section below. They are moist, sweet enough, with buttery pastry and just the right amount of spice to finish off your Christmas meal. Enjoy them with a cup of tea, some freshly made custard or FODMAP friendly vanilla ice cream.

Don’t be scared that there are vegetables in here (yes, I know, choko is actually a fruit); the carrot is a naturally sweet vegetable, especially when small and young and the chokos, while typically used as a vegetable and not very sweet themselves, are the perfect apple substitute in a lot of recipes. Combine them with low FODMAP amounts of nut meals, dried fruit (optional) and traditional spices and we have a Christmas classic made low FODMAP.

Merry Christmas guys! Enjoy your time with family and friends, whatever you celebrate and I’ll see you in the new year for more delicious low FODMAP cooking. Don’t forget to sign up to receive each new post by email.

Natty xoxo

FODMAP Notes

  1. Choko, aka chayote squash, is low FODMAP in 1/2 cup (84 g) serves and a perfect replacement for apples in cooking. When young, they are juicy and crisp. The amount per serving of these mince tarts is well below the top recommended safe serve.
  2. A note about the fruit content: if you look online, many blogs and websites warn you to stay completely away from dried fruits. However, if you check Monash University’s Low FODMAP App, this depends on the fruit. Also, if you find that you cannot have any dried fruit (even low FODMAP serves) in the beginning, you may find that, as you progress and your gut settles, you might be able to introduce them back into your diet in small quantities. The amount of dried fruit in this recipe, spread over many small mince pies, should be well tolerated according to Monash. If you can’t handle dried fruit yet, obviously either substitute in raspberries as instructed, or don’t eat them.
    • Dried cranberries are low FODMAP in 13 g/1 tbsp. serves – much less than this is in each serving of mince pie.
    • Sultanas are listed as containing high levels of excess fructose and fructans in 13 g/1 tbsp. serves. Monash University informed me, however, that 1 tsp. of sultanas should be tolerated by most, which means that the 1.3 g of sultanas in each pie (so 2.6 g/ approx. 1/2 tsp. per two pie serve) should be tolerated as well.
    • Raspberries are low FODMAP in 45 g serves, so will be okay in the amount per serve of pie.
    • Common bananas are still low FODMAP when ripe in servings of 100 g (approx. one medium fruit). Only 50 g is required for the entire recipe, so a serving of these pies will stay well under the maximum low FODMAP serving. Make sure you get the common variety, rather than sugar/lady finger bananas, which become high in excess fructose when ripe.
    • If you are on elimination, please discuss these options with your dietitian, as they might wish you to use the extra low FODMAP method, which is to substitute in raspberries, instead of sultanas. 
    • If you are more sensitive to dried fruit than Monash University recommendations, please substitute in raspberries (fresh or frozen) for the dried cranberries and banana for the sultanas/raisins.
  3. Carrots are low FODMAP in 61 g serves, which is about one medium carrot. Much less than this is in each serving.
  4. Almond meal is low FODMAP in 24 g serves – the 50 g called for in this recipe is divided between 18 serves (36 pies), so is well within safe limits.
  5. Desiccated coconut is low FODMAP in 18 g serves – much less than this is used per pie.
  6. Maple and golden syrup are sucrose based, thus have a fructose ratio of 1.0 and are safe low FODMAP sugars in the amounts called for per serving.
  7. Whisky and vodka are each low FODMAP in 30 ml serves. Traditionally, rum would be used but, as it contains excess fructose, these are both safer options. If you know you can tolerate tiny amounts of rum, feel free to sub it back in. This is not advised while you are on elimination.
  8. Lemon/orange juice and zest are low FODMAP in the amounts consumed per serve.
  9. The spices and vanilla extract included are all low FODMAP in the amount consumed per serve.
  10. Butter is very low in lactose and Monash University has listed the typical serve (19 g/1 tbsp.) to be low FODMAP. If you include both the pastry and filling in each two-pie serve, you will have approx. 1.5 tbsp. of butter. If you are very sensitive to lactose, simply substitute the butter in the pastry and/or filling for your favourite lactose free option, such as refrigerated coconut oil or a dairy free “butter” spread.
  11. Dextrose is a form of glucose and is the most fructose/FODMAP friendly sugar out there, with a fructose ratio of 0.0. By using it in this recipe, it will help to balance out any fructose present in the rest of the pies as well as in whatever meal you ate just beforehand (as long as they go through the stomach and small intestine together).

Fruit Mince Pies

Makes approx. 36 small pies | 18 low FODMAP serves

Pastry

Fruit Mince Filling

  • 160 g choko (approx. 1, aka chayote squash) or zucchini, peeled and finely grated
  • 1 small carrot, peeled and finely grated
  • 50 g (1/3 cup) sultanas or very ripe mashed banana
  • 50 g (1/3 cup) dried cranberries or fresh/frozen raspberries
  • 50 g (1/2 cup) almond meal
  • 50 g (1/2 cup) unsweetened desiccated coconut shreds
  • 80 ml (1/3 cup) pure maple syrup
  • 75 g (1/3 cup) dextrose powder
  • 1 tbsp. whisky or vodka
  • 1 tsp. lemon juice
  • Zest of 1/2 a lemon or 1 tsp. dried peel
  • Zest of 1/2 an orange or 1 tsp. dried peel
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1 tsp. vanilla extract
  • 30 g melted unsalted butter
  • 1 pinch salt

To Serve

The day before baking, make the fruit mince filling by mixing all the ingredients together in a container, then put the lid on and store it in the fridge overnight. This allows the dried fruit to soak up the juices from the carrots and choko and lets the flavours meld together. It makes a huge difference in terms of flavour, so don’t skimp.

The pastry can also be made one day ahead, if you wish. If you are using my pie crust pastry, don’t store it in the fridge – instead, keep it wrapped in plastic wrap in an airtight container in a cool, dark place. If you put it in the fridge for more than 30 minutes, it will turn into a solid brick, as most gluten free pastries do, and will need to be re-hydrated once more with a little ice water and your stand mixer.

Pre-heat your oven to 180 C/350 F and grease two small (24 hole) muffin pans.

On a pastry mat or a lightly floured bench, roll out your pastry until it is approx. 2-3 mm thick, then slice it into rectangles measuring 5 x 10 cm. Gently pick up each rectangle and line the muffin holes, trimming off the excess pastry as you go. Once all the muffin holes are lined and the pastry trimmed, re-roll the excess pastry and cut out little stars or leaves to top the pies.

Place the completed muffin trays into the freezer for 10-15 minutes, in the meantime clean your work space and get the fruit mincemeat filling out of the fridge.

Place approx. 1 1/2 tsp. of the fruit mince filling in each pie crust – they should be only slightly heaped, not overly full. Next, place a star or leaves on each pie and brush with your milk of choice.

Bake at 180 C for 15 minutes, until the stars toppers are slightly golden brown. Do not wait for them to turn a true golden brown as this often doesn’t happen with gluten free pastry and you’ll just end up over-cooking your pies.

Remove them from the oven and let them cool completely before you remove them from the muffin pans. If you are storing them, place them in an airtight container in the pantry for up to a week but they taste best if eaten in the first couple of days.

Lightly dust the pies with icing sugar or icing dextrose just before you serve them, then enjoy with your favourite vanilla bean custard or ice cream and a cup of tea or coffee.

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FODMAP Friendly Christmas Recipe – Spiced Gingerbread Cake (also Gluten Free & Dairy Free)

Spiced Gingerbread Cake - FODMAP friendly, gluten free and dairy free - Copy (2)

Christmas is fast approaching – the last time I checked, it was the start of November and I was still comfortably in my mid-twenties. I’m now what most people would call “mid to late” twenties and it’s scaring the hell out of me! Where does the time go – and can I rewind it please? While I sit here and panic not-so-silently, I’ll take the opportunity to share a new recipe for a cake that is a combination of my two favourite Christmas desserts: gingerbread and plum pudding. I don’t think you could get a more Christmas appropriate low FODMAP recipe, if you tried.

But first of all, merry Christmas! Or rather the all encompassing term I heard a couple of years ago: Happy Chrismakwanzakah!

Secondly, I am a HUGE fan of fruit cakes and puddings – I absolutely love them. If there were Beliebers for fruit cakes, I’d be right at the front, wearing a t-shirt and screaming my heart out… but, by some cruel twist of fate (damn you, GLUT-5 fructose transporters), if I was to have a slice now, I’d probably have to down a glass of glucose syrup afterwards to ward off any reactions – which is not a healthy thing to do.

As for gingerbread, it’s quite easily made gluten free and low FODMAP, the instructions for which can be found here.

For me, Christmas is all about food and family. It’s just a pity that so many traditional Christmas desserts aren’t easily adaptable to a low FODMAP diet, as they rely so heavily on fruits higher in fermentable carbohydrates. It’s also especially hard being literally half way around the world from the rest of my family at this time of year but it’s alright… I never cook alone. Or eat alone. Or unwrap my presents without an audience, because every dog knows that the rustling of paper and plastic equals treats.

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Obviously, a proper plum pudding/Christmas pudding/cake would not be FODMAP friendly. In fact, I don’t know if even the best chef in the world could turn a recipe that asked for ONE KILOGRAM of dried fruit per cake into a low FODMAP recipe. Seriously – challenge issued to anyone out there. Jamie Oliver? Stephanie Alexander? Helloooooooooo?

I made this spiced gingerbread cake for Christmas 2014 at a friend’s house. After the flop that was the gingerbread house I had made the year earlier (apparently nobody else liked gingerbread), I decided to tone down the ginger and amp up the other spices, to give it a more well-rounded Christmas taste. In all seriousness, I also wanted to challenge myself a little last year, knowing that my Friendsmas hosts were going all out to make the meal Nat-friendly (thanks Kendal and Raymond, much appreciated), so I decided to add in just a little dried fruit to this cake, in the spirit of festiveness and, really, because whiskey and sultanas need no explanation.

FODMAP Notes

  1. Whiskey is low FODMAP in 30 ml servings.
  2. Sultanas (aka raisins for those in the USA) are tricky. Grapes are low FODMAP in quite generous servings but the drying process means that the amount of sugar per volume of the grape (now sultana) increases. Monash University lists sultanas (very similar to raisins) as high FODMAP even in 1 tbsp. serves. The 1/4 cup of sultanas called for in this recipe, when divided by 12 (the number of servings it makes), means you will get 1 tsp. of sultanas per slice. As a safety measure, the added dextrose should help to balance out the concentrated sucrose but you can always leave them out if you are on elimination or know you react/for peace of mind.
  3. Dried cranberries are a low FODMAP alternative to sultanas, they are safe in 1 tbsp. serves and contain moderate amounts of fructans in 2 tbsp. serves.
  4. Coconut oil contains no carbohydrates, so is low FODMAP.
  5. All the sweeteners used are FODMAP friendly, the dextrose should balance out the extra fructose from the brown sugar (minute amounts) and the extra sucrose from the sultanas.
  6. Make sure your vanilla extract contains no high FODMAP additives.
  7. Use your favourite gluten free plain flour blend, or a self raising blend and omit the baking powder. Spelt flour is low FODMAP enough for some fructose malabsorbers but not for all – it is also NOT gluten free, as it is an ancient variety of wheat. Use what you feel comfortable with, as this cake batter performs equally well with either flour.
  8. Chia seeds are low FODMAP but still a great source of fibre and other nutrients. They work well as a xanthan gum replacement, for those sensitive to gums. If you only have xanthan gum, feel free to use that.
  9. The spices are all low FODMAP.
  10. Coconut milk (watered down coconut cream) is low FODMAP in 1/4 cup servings, which would be adhered to unless you ate 1/5 of this cake in a sitting.
  11. If you are still in the elimination phase of the low FODMAP diet, don’t include the optional sultanas/raisins or whiskey.

Spiced Gingerbread Cake

Serves 12-14.

Cake

  • 3/4 cup coconut oil, softened
  • 1/3 cup maple syrup or rice malt syrup
  • 1/4 cup castor sugar
  • 2 tbsp. dextrose
  • 1 tbsp. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 500 g gluten free plain flour or spelt flour (not gluten free, omit chia or xanthan gum)
  • 1 tbsp. chia meal or 3/4 tsp. xanthan gum
  • 3 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • Zest of 1/2 an orange
  • 1 tsp. salt
  • 1 1/4 cups coconut milk
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp. white wine vinegar
  • 2 tsp. baking powder
  • Optional: 1/4 cup sultanas or up to 1/2 cup of dried cranberries soaked in 1/8 cup whiskey for 4 hours

Royal Icing

  • 1 egg white
  • 1-1 1/2 cups icing sugar
  • 1 tsp. vanilla extract

Decorations

  • Nonpareils (the edible silver balls)
  • Strawberries or fruit of choice

At least four hours before you plan to make the cake, start soaking the sultanas or dried cranberries in whiskey. This is an optional step, you can omit the sultanas if they trigger your IBS, or swap in the dried cranberries.

Preheat your oven to 180 C/350 F and grease your bundt pan, grease and line your 20 cm/9 in cake tin, or line your 12-hole muffin tin with patty pans.

In the bowl of your stand mixer, add in the coconut oil, maple syrup, castor sugar, dextrose and brown sugar and beat for 1 minute at a low speed, followed by 2 minutes on high. Stop, add in the eggs and vanilla extract, then continue to mix for another minute at a medium speed. Meanwhile, in a large bowl, sieve the flour of your choice, chia meal (if using gluten free flour), ground spices and salt and roughly mix them together.

Get the coconut milk ready and then alternate adding thirds of the dry mix and the milk and mixing, until everything is used. If you feel the batter is too runny, don’t use all the milk – coconut milks don’t have a uniform consistency, unfortunately, so yours may be different than mine.

Mix the freshly squeezed orange juice, white wine vinegar and baking powder together and quickly pour it into the cake batter, then mix on high for 30 seconds. Next, add in orange zest and the optional sultanas/dried cranberries and whiskey and mix through until combined. Pour the mixture into your prepared cake tin and bake according to the instructions below.

Baking instructions:

  • Bundt pan – bake at 180 C/350 F for 45-50 minutes, or until cake tests clean with a skewer. Remove from the oven and let come to room temperature.
  • Round tin – bake at 180 C/350 F for 50-60 minutes, or until cake tests clean with a skewer. Remove from the oven and let come to room temperature.
  • Muffin tin – makes 12, bake at 180 C/350 F for 15-18 minutes, or until a centre muffin tests clean with a skewer. Remove from the oven and let come to room temperature.

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Once the cake has cooled, flip it out onto your serving dish of choice and make the royal icing.

Beat the egg white until it forms a soft peak (it will look like sea-foam), then slowly add in the sieved icing sugar, until the batter just begins to form stiff peaks. If you add in too much, the icing will be quite stiff and harder to spread – this quality is great when you want to pipe fine details, like on gingerbread biscuits but not when you want to spread the icing easily over an entire cake.

When your icing is ready, immediately ice your cake and sprinkle with the nonpareils, or decorations of your choice. Royal icing dries very quickly when exposed to air, so it becomes rough, harder to spread and less sticky for your decorations. It will keep well for up to one week in an airtight container in the fridge.

This cake can be made a day or two in advance, just ice it no earlier than the night before you want to serve it. Enjoy this cake with freshly made warm vanilla bean custard, vanilla ice cream, lactose free yoghurt or fresh FODMAP friendly fruit. Merry Christmas!

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The Guide to FODMAP Friendly Sugars and Sweeteners

Please view this article, “The Guide to FODMAP Friendly Sugars and Sweeteners,” at it’s new location on The Friendly Gourmand.

Don’t forget to sign up at the bottom of The Friendly Gourmand to receive an email whenever a new recipe or research article is posted!

The FODMAP content of different varieties of corn/maize and their derivatives

low fodmap, maize, corn, gluten free, irritable bowel syndrome, IBS, fructose malabsorption, corn syrup, high fructose corn syrup, corn starch, corn meal, cornflour, popcorn, sweet corn

For a grain that is used in so many gluten free/IBS friendly recipes and products, corn tends to be a topic of contention in terms of FODMAPs. But why? It’s gluten free (unless contaminated with the protein through processing methods), that much we know, but why do some people react to corn and others not, or, even more confusing, why do different types of corn cause issues for an individual when others are well tolerated?

One of the obvious answers is that all of us react differently to different fermentable carbs, which is true – but it goes deeper than that. The problem with corn is simple – corn is not simple at all. People have sensitivities, intolerances and allergies to different aspects of corn, and not all corn is created equal. This article will deal with the fermentable carbohydrates that corn can contain, as corn allergies and intolerances are not within the scope of this blog. If you are concerned that you have an allergy to corn, please see your doctor.

Since the Native Americans domesticated corn thousands of years ago, it has been extensively bred into many varieties, all of which contain different amounts of FODMAPs, as well as different physical characteristics that lend themselves to certain uses in cuisine and industry. Obviously, for the purpose of this article, I will stick to the species of corn that are intended to be eaten.

Genetic Modification

This needs to be said. Corn is commonly found as a genetically modified (GMO) product. You may choose to consume non-GMO varieties of corn for personal beliefs, however, genetic modification does not affect FODMAP content. Unless a variety of corn is bred to contain large amounts of fructans, or have a higher fructose:glucose ratio than sweet corn (etc), the GMO corn you find at the supermarket will have the same recommended safe serving size as it’s non-GMO counterpart.

Sweet Corn/Corn on the Cob

Variety: sweet corn.

FODMAP rating: safe in 1/2 cob servings.

Sweet corn is the corn we eat prepared as a vegetable – on the cob, or find tinned in the grocery store. It is picked when immature, before the simple sugars have a chance to convert to starches. Delicious with butter, salt and pepper, it unfortunately has a very close fructose:glucose ratio, as well as a large amount of sucrose, so should therefore be limited to half-cob servings, according to Monash University. Of course, if you know you can eat more without reacting you may continue to do so.

Corn Meal, Polenta/Grits and Popcorn

Variety: dent and flint corn.

FODMAP rating: safe in 1 cup servings.

Corn destined to be consumed as a grain is picked and processed once it has matured, which means the water content in the endosperm is greatly reduced and the simple sugars have largely been converted into starch. Starch is not a FODMAP, which means that products made from corn meal, polenta and popcorn kernels (such as corn tortillas, corn bread and mamaliga) are safe in terms of fermentable carbohydrates, as long as no other FODMAP-containing ingredients have been included in the recipe.

Dent corn has a greater water content than flint corn, which has a much harder, less digestible endosperm; this is due to the differing amounts of floury vs vitreous starch (see Figure 3). For this reason, they are turned into corn meal/polenta and popcorn, respectively.

Cornflour/ Corn Starch

Variety: waxy corn.

FODMAP rating: safe.

Waxy corn contains a different type of starch (amylopectin, rather than the amylose found in the previously mentioned corn varieties), and is more effective as a thickener and stabilising agent in foods. This product doesn’t come from the entire corn kernel but is the isolated amylopectin.

Corn Syrup

Variety: dent corn (amylose starch).

FODMAP rating: safe but use in moderation.

Consisting of approximately 93-96% glucose (in the form of maltose, a disaccharide of two glucose molecules), corn syrup is considered safe in terms of FODMAPs, though it should still be consumed in moderation, as it is a sugar and very high GI. Corn syrup is produced via a multi-step enzymatic process, which breaks the corn starch down into varying products, including maltose. Corn syrup is available in light and dark varieties; the dark corn syrup is mixed with some molasses, which, while it has a slightly elevated fructose:glucose ratio, should be evened out by the extremely concentrated glucose in the corn syrup.

In the USA, corn syrup is synonymous with glucose syrup, as glucose syrup is nearly always made from corn. In other countries, glucose syrup can be made from wheat, rice, potatoes or tapioca.

High Fructose Corn Syrup

Variety: dent corn (amylose starch).

FODMAP rating: high, avoid.

Once corn syrup (which is mostly maltose/glucose) has been produced, the reaction is taken a step further and the corn syrup is processed with the enzyme glucose isomerase, to convert some of the glucose into fructose. This produces HFCS-42. Liquid chromatography is used to further convert glucose into fructose, to create HFCS-90, which can be blended with HFCS-42 to create HFCS-55.

Regardless of your opinion of the health dangers of HFCS, it is NOT low FODMAP. As the varieties (42%, 55% and 90% fructose) are not labelled differently, it’s best to stay clear.

Other names include: isoglucose, glucose-fructose syrup, fructose-glucose syrup, isolated fructose and fructose syrup (the latter two refer to HFCS-90).

Corn/Maize Oil

Variety: made from the germ of corn kernels.

FODMAP rating: safe.

FODMAPs are a variety of fermentable carbohydrates. Pure corn oil is 100% fat, so contains no carbohydrates, thus no FODMAPs and is safe to use.

So, there you have it. Different varieties of corn (maize) and their derivatives all have different FODMAP ratings; however, as usual, if your tolerances vary from what Monash has suggested is safe, follow your gut.

Disclaimer: I am not a dietitian or a medical doctor; I have just researched this topic myself. If your health professional has advised you to avoid corn, please do so, as it might not be for a FODMAP-related reason.

Title image credit goes to: http://pixabay.com/en/users/margenauer-271373/

Low FODMAP & Gluten Free Treats to Spoil your Mum this Mothers’ Day

Mother's Day, low fodmap, fructose malabsorption, gluten free, ibs, irritable bowel syndrome, love, family

As much as I love Seattle, it does suck a little bit (at least), living literally half a world away from your family. Even more-so around holidays; Skype is great but it’s not the same as being there in person. It might be just another Hallmark Holiday to some but I do like having a chance to show my mum (and my dad, when it’s his turn) how much I am grateful for the time they spent caring for and raising me as a kid.

Given that I’m not going to make it to Melbourne by Sunday, even if I could, a phone call will have to do until we’re next together and I can make Mum her chocolate cake and Dad his pecan pie. But for those of you lucky enough to live in the same city as your family, here’s a collection of low FODMAP and gluten free recipes with which you can spoil your mum, whether you chose morning tea, brunch (my favourite) or just fitting it in whenever you can. Hopefully there’s a variety to suit everyone’s needs, including vegan/dairy free, some healthy and others not so much.

There are twenty-seven recipes, one for each year that my beautiful Mum has put up with been graced by my presence.

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We scrub up alright

Sweets

I have my priorities sorted, thank you.

Breakfasts

Salads

Main Meals

Drinks

  • Sangria – Not From A Packet Mix
  • Freshly squeezed mimosas – Inspired Taste (It’s basically the same recipe that I make but have never published… I’ve never measured in the triple sec, though. Use freshly squeezed OJ and limit to one serving)
  • Purple basil lemonade – Fructopia

Maureen’s Old Fashioned Chocolate Brownies – Low FODMAP, Gluten Free & Dairy Free

Old Fashioned Chocolate Brownies - low FODMAP, gluten free, dairy free

When I was younger, a friend of Mum and Dad’s always made a plate of her amazing chocolate brownies on special occasions. At Christmas and on birthdays, Sharon would turn up with an ice cream container filled with chocolatey goodness – and Dad would then say that they weren’t made for the kids. He was terrible at hiding them, though, so it all worked out in the end. The second drawer in the garage filing cabinet wasn’t such a clever place, after all.

For years, I’ve been trying to work up the courage to try out brownies. It’s not that they’re an exact science, or really fiddly, like pastry but they weren’t ever made in my house, so I didn’t have any tried and true recipes to go from/convert to be gluten free and FODMAP friendly…

… Which is why I snagged someone else’s (not so) secret family recipe and FODMAPified that, instead. Apparently it’s at least 75 years old! I’ve been following Maureen, the Orgasmic Chef, for a few years now and am continuously wowed by what she creates – and her pace of blogging. Fair warning, it’s not a blog for those with food intolerances, so you’ll have to put on your thinking caps and tweak the recipes yourself but, really, I like that, as it allows me to give my own flare to meals at the same time.

After my first attempt, I was a little disheartened, as my brownies hadn’t developed the crispy/flaky crust that I love so much. After a bit of searching, I discovered that the more you beat your eggs, the more pronounced this crust will be, as it’s actually a thin layer of meringue. Well, I decided to go all out and whip the egg whites and sugar together before adding them to the mixture and voila! Batch number two had a perfect layer of brownie crispiness on top.

These little beauties take almost no time at all to whip up and you’ll end up with cake-like brownies; just chocolatey and sweet enough to satisfy a mid-afternoon or late night craving without making you feel sick and guilty. Perf. Maureen very kindly allowed me to share my altered version with you guys here, so thank her!

FODMAP Notes

  1. Unsweetened dairy free dark chocolate is low FODMAP in the amounts called for in this recipe.
  2. Coconut oil is FODMAP friendly (it’s 100% fat, no carbs) but it can be replaced with butter if you can tolerate dairy. PS. Butter is low in lactose, just not lactose free.
  3. I’ve reduced the sugar called for in Maureen’s original recipe, both to suit my tastes and to reduce the overall fructose load of the brownies. Feel free to up it back to 2 cups if you want and you know you can tolerate it.
  4. Almonds and walnuts are low FODMAP in the amounts called for in this recipe.
  5. I use milk in this recipe (even though the original doesn’t call for any), as gluten free baked goods are notoriously dry and need a little extra moisture to keep them soft. Use coconut/almond/rice milk etc if dairy free is required, or lactose free dairy milk if not.
  6. The chocolate chips are optional, just, as above, use chocolate that follows your dietary requirements.

Maureen’s Old Fashioned Brownies

Makes approximately 32.

  • 120 g unsweetened dark chocolate
  • 4 tbsp. coconut oil or butter
  • 1 cup castor sugar
  • 3 eggs, separated
  • 1 tsp. vanilla extract
  • 1 cup gluten free flour, sifted
  • 1/2 cup almond meal
  • 1/2 tsp. xanthan gum
  • 1 heaped tbsp. cacao powder
  • 1 pinch kosher salt
  • 1/4 cup low FODMAP milk of your choice
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips (optional)

Preheat your oven to 180 C/350 F and grease and line a 9×13″ baking tray – or two 9×9″ cake tins (or there abouts), if you’re like me and don’t have the full sized pan.

Melt the chocolate and coconut oil together over a very low heat (so as not to burn the chocolate). Mix thoroughly and set aside.

In a large bowl, beat the egg whites until fluffy and soft peaks form, then add in the castor sugar beat for another minute. Pour in the melted chocolate mixture, along with the egg yolks and vanilla, and mix until combined.

Add in the flours, cacao powder and xanthan gum and stir through, before adding in the milk. Finally, thoroughly stir through the chopped nuts and the optional chocolate chips, before pouring the mixture into the prepared baking tins and baking for 20-25 minutes, or until they just test clean with a skewer.

Let them cool to room temperature before slicing and serving, or they might crumble while you cut them. Enjoy them with some fresh strawberries and tea or coffee. Yum.

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And a behind the scenes shot… it’s almost warm enough for the poor, shaggy creature to get a hair cut.

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Overnight Chia Oats – Low FODMAP, Gluten Free & Vegan

Overnight Chia Oats - Low FODMAP, Gluten Free and Vegan

I have a confession to make: I’m a lazy breakfaster. If that’s even a word. When I drag myself out of bed on a weekday, I’m only interested in eating something that is already made, small and light. My stomach doesn’t wake up until about 10 am on most days. Weekends are another matter… brunch, come at me!

That’s why I like to bulk make breakfasts that are ready to eat – and portable, so, if the need arises, they can double as on the go snacks.

My usual go-to breakfast in a jar would be one of any variety of chia seed pudding (recipes all found here) but I suppose I felt I was getting into a (nutritious) breakfast rut and wanted to give something else a go. I’d been meaning to try overnight oats for absolutely ages, so now was my chance.

FODMAP Notes

  1. Oats are low FODMAP in 1/4 cup servings, higher than that and you will ingest higher amounts of fructans.
  2. Chia seeds are low FODMAP. Read about them in more detail here.
  3. Banana, strawberries and blueberries are all FODMAP friendly in the amounts required.
  4. Maple syrup is 1:1 fructose/glucose, so is fructose friendly.
  5. Coconut and almond milk are low FODMAP in 1/2 cup servings, rice milk is another safe option.
  6. Desiccated coconut is low FODMAP in 1/4 cup servings, which is split into five jars.

Overnight Chia Oats

Makes 5.

  • 1 cup oats (gluten free if required)
  • 1/4 cup chia seeds
  • 1/4 cup unsweetened desiccated coconut
  • 1 1/4 cup dairy free low FODMAP milk of choice (I used coconut milk)
  • 2 tbsp. maple syrup
  • 1 medium banana
  • 1/2 cup blueberries
  • 1/2 cup diced strawberries
  • 2 tsp. cinnamon
  • 1 pinch salt

Prepare the fruit and set aside. Mix all the dry ingredients together in a large bowl with a pouring edge. Pour in the wet ingredients and stir through thoroughly.

Decide how you want to arrange the fruit in the oats:

  1. Mix them through with the other ingredients.
  2. Arrange them into alternating layers with the oat mixture.

I chose option two but either would work, depending on how much time you have. I mean, it tastes the same no matter what, right? Divide the mixture and fruit over five jars and refrigerate overnight before serving. The oats and chia seeds will soak up much of the liquid and soften in the process, the sweetness from the fruit will also seep into the mixture and the oats can be served cold straight from the fridge or even warmed up for a couple of minutes (as long as it’s in a microwave safe jar).

Enjoy! Now you can take an extra five minutes for yourself every morning.

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