low FODMAP Victoria Sponge

I love a classic Victoria Sponge so I recently attempted to bake one for a birthday. Although I made the error of not placing the cake on the cooling rack, which resulted in a slightly soggy base, the overall cake was moist, fluffy and really tasty. The recipe for the cake itself is both gluten-free and dairy-free however the buttercream was made from ‘real’ butter. If you are to keep this completely dairy-free, when making the buttercream, double the amount of icing sugar.

Victoria Sponge

Ingredients – cake

  • 250g unrefined caster sugar
  • 250g dairy-free spread at room temperature
  • 1 teaspoon gluten-free baking powder
  • 125g gluten-free flour
  • 65g corn flour
  • 60g ground almonds
  • 5 eggs
  • 1 teaspoon vanilla extract
  • Strawberry or raspberry jam

Ingredients – buttercream

  • 125g unsalted butter at room temperature
  • 250g icing sugar
  • 1 teaspoon vanilla extract

Method – cake

  1. Pre-heat oven to 190 degrees
  2. Grease and line 2 cake tins (20cm)
  3. Mix flour, cornflour, baking powder and almonds in a bowl. I sieved the mix twice to ensure it was thoroughly combined
  4. In a separate bowl, cream together caster sugar and butter with an electric whisk
  5. Crack eggs into a bowl and beat
  6. Slowly add the eggs into the creamed mixture and whisk
  7. Add vanilla extract
  8. Add flour mixture and mix together
  9. Distribute the mixture between the two tins
  10. Bake for 20-25 minutes
  11. Remove cakes from the tins and leave to cool on a rack

Method – buttercream

  1. Soften butter with whisk
  2. Add icing sugar to the butter along with a splash of water and mix together with electric whisk
  3. Add vanilla extract and whisk one more
  4. Once the cake has cooled, add the buttercream and jam to the sponges

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Dark chocolate & peanut butter slices

This is one of The Wee Foddie’s recipe and is absolutely delicious. Based on a recipe from Madeline Shaw’s cook book, it has been altered to suit the low FODMAP diet. Whilst Sarah calls them brownies, you could argue they have a slight cake-like, bouncy texture so I’ve named them ‘slices’. This recipe is dangerously quick and easy so if the ingredients are kicking about the kitchen, they are a perfect offering for a mid-week sugar fix… Enjoy!

dark chocolate

Ingredients

  • 120g coconut sugar
  • 175g peanut butter
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 50g 70% dark chocolate

Method

  • Heat oven to 180 degrees
  • Add all but the chocolate into a mixing bowl and combine with a wooden spoon until smooth
  • Break the dark chocolate into small chunks and add to to the mixing bowl, stirring the pieces in
  • Line a baking tray with lacto-free spread and smooth out the mix
  • Bake in the over for 20 minutes
  • Remove the tray and let mix cool until ready to cut into slices

 

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Low FODMAP chocolate cake

Having never made a cake like this before I was a bit nervous when attempting it for a friend’s birthday. As she is lactose intolerant and I’m gluten free, I was after something that suited both these needs as well as providing a low FODMAP treat. Often gluten free cakes can be dry and fall apart but this recipe is moist, fluffy and absolutely fantastic. You’ll be amazed by the results and very likely to be having more than one slice!

low FODMAP

Ingredients (cake)

  • 450ml lacto free milk (almond milk, rice milk etc can also be used)
  • 300g caster sugar
  • 100g cocoa powder (I used Whittards 70% dark drinking chocolate)
  • 300g gluten free flour
  • 1 tablespoon gluten free baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon xantham gum
  • 160ml sunflower oil
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon salt

Ingredients (icing and decoration)

  • 225g icing sugar
  • 100g dairy free 70% dark chocolate
  • 225g dairy free sunflower spread
  • A selection of dairy free chocolate buttons or raspberries

low FODMAP

Method

  1. Pre-heat the oven to 200 degrees
  2. Line the base of two 20cm cake tins with baking paper and grease tins with dairy free spread
  3. Mix the flour, cocoa powder, sugar, baking powder, bicarbonate of soda, xantham gum and salt together in a bowl
  4. In a measuring jug, mix the oil, milk and vanilla extract together and add to the bowl of other ingredients
  5. Fold all ingredients together using a wooden spoon and ensure that there are no lumps
  6. Pour the mixtures into each tin, ensuring even distribution
  7. Place into the oven to cook for 30 minutes (test with skewer to ensure they’re fully cooked)
  8. When cooked, remove from the tins and allow to cool
  9. Whilst the cakes are cooling, prepare the icing by whisking together the icing sugar and dairy free spread in a bowl
  10. Break the chocolate into small pieces and melt in the microwave. Ensure this is done on a high heat for short intervals, removing the bowl to stir regularly as to avoid burning the chocolate
  11. Add the melted chocolate to the icing sugar bowl, whisk again
  12. When the cakes are cool, spread an even layer of icing onto the top of one of the cakes and then place the other cake on top
  13. Top the cake with the remaining icing and decorate with chocolate buttons or fruit

low FODMAP

Nutritional information – each slice approximately 555 calories 

 

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GF Raspberry & Coconut Flapjacks

These gluten free flapjacks are so easy to make and absolutely delicious! Perfect for a mid afternoon treat with a cup of tea. And of course, all ingredients are acceptable on the low FODMAP diet.

Flapjacks

Ingredients

  • 150g gluten free oats
  • 30g raspberries, finely chopped
  • 50g unsalted butter
  • 40g brown sugar
  • 1 tablespoon golden syrup
  • Tablespoon chopped coconut

Method

  1. Preheat oven to 180 degrees and line a baking tray with parchment paper
  2. On a low heat, melt the butter, sugar and syrup together until smooth
  3. Add oats and chopped raspberries to the pan and combine mixture
  4. The mixture needs to be sticky so add more syrup if you think it’s needed
  5. Add mixture into the baking tray and sprinkle coconut on top
  6. Bake for 20 mins
  7. Remove, leave to cool and slice

image

Nutritional information – makes 8 flapjacks, approximately 183 calories each

 

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Snack Bars: Banana & Peanut Butter

snack bars

These quick and easy to make, gluten free snack bars are packed with protein and fibre. They’re perfect whilst out and about or provide a mid-morning boost at work.

As I don’t have a food processor, I bought a pack of Linwood’s pre-ground seeds. These are great for baking but can also be added to cereal or salads.

Ingredients:

  • 100g gluten free oats
  • 100g ground flaxseed, sunflower and pumpkin seeds
  • 25g seed mix
  • Tablespoon peanut butter
  • 2 bananas, chopped
  • Teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 120ml water

Method:

  1. Pre-heat the oven to 170c and line baking tray with parchment paper
  2. Add oats, ground seeds and bananas to a mixing bowl. Cover with water and pulse with blender until mixed in
  3. Add peanut butter, vanilla essence and salt and continue to pulse
  4. Once combined, add mixture to the baking tray and smooth out. As the mixture will be quite sticky, you may need to use 2 spoons
  5. When mixture is smooth, sprinkle the remaining seeds on top
  6. Bake for 20 minutes. The top should be bouncy but not squidgy when ready
  7. Leave to cool for 10 minutes and then cut into 12 snack bars
snack bars
Baked mixture to be cut into snack bars

*Nutritional information:- recipe makes 12 snack bars at 116 calories each

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Gluten Free Baked Caramel Cheesecake

This absolutely delicious gluten free baked caramel cheesecake serves approximately 12 people. If you are lactose intolerant, swap the dairy items for lacto-free alternatives.

gluten free

Ingredients:

  • 200g gluten free biscuits (Tesco GF digestives are YUM)
  • 110g unsalted butter, melted
  • 500g cream cheese (or lacto-free)
  • 150g caster sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 egg yolk
  • 250g chewy caramels (make sure they aren’t too hard)

gluten free

Method:

  1. Pre-heat the oven to 150 degrees and grease a 20cm tin
  2. Place the gluten free biscuits in a bag (or food processor if you’re super fancy) and smash them with a rolling pin until they form fine crumbs
  3. Add the melted butter and stir until combined. Press the mixture into the bottom of the tin, cover and refrigerate for 30 mins
  4. Meanwhile, mix the cream cheese, sugar and vanilla using an electric whisk
  5. Add the eggs, one at a time, beating them into the mix and then add the egg yolk
  6. If the caramels are particularly hard, I would recommend melting these slightly so they are not too chewy when the cheesecake is ready. Either way, add the caramels to the mix
  7. Pour the mix into the tin over the base and bake for 1.5 hours. It should be firm to touch once complete
  8. Turn the oven off and leave the cheesecake in the oven with the door slightly open for 4 hours, leaving the cake time to settle and cool
  9. When cool, cover with cling film and put in the fridge for at least 2 hours before serving

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Gluten Free Chocolate Torte

A family favourite in my household, this gluten free dessert is quick and easy to make, but tastes absolutely amazing! As it is so rich, a small slice is only needed.

This is not suitable for those who are lactose intolerant or react badly to butter. This recipe also contains nuts!

Gluten Free

Ingredients:

  • 200g unsalted butter
  • 200g dark chocolate, 70% cocoa, chopped
  • 4 large eggs
  • 200g golden caster sugar
  • 70g ground almonds
  • 30g gluten free flour (I use Doves Farm)
  • 1/4 teaspoon salt
  • Cocoa powder, for dusting (optional)

Gluten Free

Method:

  1. Pre-heat oven to 180c
  2. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin
  3. Add butter and chocolate into a pan and gently melt together on a low heat until smooth
  4. Meanwhile, use an electric whisk, beat the eggs and sugar together for about 3 minutes. The texture should be the consistency of old-fashioned custard
  5. Pour chocolate and butter mix into the whisked egg and sugar, the fold it together
  6. Mix the flour, almonds and 1/4 teaspoon of salt together and fold until mix is even
  7. Spoon into the pan and bake for 25-30 mins (keep checking as it may need longer, depending on your oven) until a slight crust forms
  8. Leave the cake to cool, remove from tin and dust with cocoa
  9. Cut into wedges and serve
    1. For friends and family not following a low FODMAP diet, I would recommend serving with single or double cream

 

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