SWEET STRAWBERRY & LEMON GLUTEN FREE CAKE
Low FODMAP, Dairy free, Gluten free, Vegetarian
We recommend 1 slice per serving (50g) for a Low FODMAP option
1 teaspoon baking powder
1 teasoon bicarb soda
pinch of salt
2 cups gluten free self-raising flour
2 teaspoons vanilla essence
1/2 cup lactose free milk
1/2 cup stevia
1/2 cup melted butter
1/4 cup maple syrup
1 tablespoon lemon juice
1 tablespoon lemon juice
300g butter, soft
700g icing sugar
250g medium sized strawberries, chopped
Preheat a fan-forced oven to 180°C and line a medium sized square or rectangle cake tin with baking paper. Sift dry ingredients into a medium mixing bowl. Add wet ingredients and blend on a high speed using an electric beater. Cook in the oven for 30-40 minutes, until golden brown. Insert a skewer in the centre of the cake to check if it is cooked through. If the skewer comes out clean, it is ready. If the cake needs longer we recommend lowering the temperature to 160°C for a further 10 minutes. Allow to cool to room temperature on a cooling rack before icing.
Once the cake has cooled, use a large sharp knife to cut horizontally through the middle of the cake to split it in half. To prepare the icing, beat butter and icing sugar on a high speed until think and fluffy, in a medium sized mixing bowl. Use a butter or palette knife to spread a thin layer of icing onto the first layer of the cake, and neatly place half of the chopped strawberries onto the icing. Place the second layer of cake on top of the strawberries, and continue ice the top layer with the left over icing. Finish with the left over chopped strawberries before serving. Enjoy!
*As this is a gluten free cake, cook on the day of consumption and keep in the fridge in an airtight container, for 2 days only.
Low FODMAP, Dairy free, Gluten free
We recommend consuming 1 piece of the snap per sitting (30g)
100g 90% dark chocolate
12g almonds (10 crushed)
30g walnuts (10 crushed)
15g dried cranberries (1 tablespoon crushed)
15g shredded coconut (1/4 cup)
1 tablespoon pumpkin seeds, chopped
cracked himalayan salt for garnish
Line a large plate with baking paper and make room in your freezer or fridge for it. Melt chocolate in a microwave or stove top on low heat, until a runny consistency. Pour chocolate on to the baking paper and spread out evenly with the back of a spoon, until the chocolate is approximately 5mm thick. Drizzle remaining ingredients over the the chocolate and place in the freezer or fridge for 2 hours, or until completely frozen/set.
Before serving, snap the chocolate into uneven chunks. Garnish with cracked himalayan salt, enjoy!
ULTRA HEALTHY CHOC SOUFFLÉ
Low FODMAP, Gluten free
The healthiest chocolate soufflé/pudding you will ever eat! Hot tip* we add 2 sneaky small blocks of dark (85%) chocolate after microwaving to create a sauce! Enjoy!
1 banana (unripe)
2 teaspoons cacao or cocoa
1/2 teaspoon vanilla essence
Garnish - lactose free yoghurt & strawberries (walnuts if this amount of fruit cannot be tolerated).
Blend ingredients in a blender until a smooth consistency. Poor into a large mug or dessert bowl. Microwave on high for 2 minutes. Garnish with lactose free yoghurt or any other low FODMAP/gluten free options.
RHUBARB & RASPBERRY OAT CRUMBLE
2 cups rolled oats
1 cup walnuts, blended
2 tablespoons coconut oil
½ cup pure maple syrup
3 teaspoons stevia, powder
¼ cup coconut, shredded, dried
2 teaspoons icing sugar, for serving
150g raspberries, fresh
2 cups (260g) rhubarb
1 teaspoon olive oil, for greasing
1 cup lactose free yoghurt, for serving
Oil a medium sized baking dish with a teaspoon of coconut oil and preheat a fan-forced oven to 180°C (200°C for conventional). Chop rhubarb into small pieces and place into a small saucepan over medium-high heat, adding the stevia and enough water to just cover the rhubarb. Simmer until soft and light pink in colouring. Watch carefully as it should take no longer than 5 minutes once simmering. Drain excess liquid from rhubarb, then spread across the bottom of the baking dish until it is all covered. Sprinkle frozen raspberries on top of the rhubarb.
Place walnuts, oats and shredded coconut into a large mixing bowl and combine. Add coconut oil and maple syrup and rub together with fingers until small clumps form. Sprinkle the mixture on top of the raspberries and place in the oven for 40 minutes. Remove the crumble once the top is brown and crisp.
To serve, sprinkle with icing sugar and serve with lactose free yoghurt.
PLEASE NOTE: In Australia oats are not guaranteed to be gluten free. Oats can only be labelled low in gluten due to manufacturing. Replace rolled oats with quinoa flakes for a gluten free option! Consult a health professional for more information and clarification.