Tuesday, 28 August 2012

Gluten-free FODMAP Chocolate Brownies

Perfect, gooey, chocolatey brownies that are FODMAP-friendly. 'Nuff said!

100g (4oz) dark dairy free chocolate
75ml (5 T) rapeseed oil
200g (1 cup) soft brown sugar
2 eggs
4 tbsp cocoa (dutch method for US)
1tsp vanilla extract
1/2tsp salt
85g (3/4 cup) gluten-free flour
3tbsp brewed coffee (boosts the chocolate taste but you can use water instead)

Heat the oven to 180c. Grease and 8in x 8in brownie pan.

Place the chocolate in a microwavable bowl and melt by heating at HIGH for 30 second intervals and stirring until runny. Remove from the microwave and add the rapeseed oil and sugar. Stir to combine. Add in the coffee, vanilla extract and salt and mix again.

Tip in the flour and cocoa and give another stir. Finally add the eggs and mix until smooth. You should have a thick batter that falls in a thick ribbon off a spoon. 

Pour the brownie batter into the pan and bake for 25-30mins or until the tops are shiny and cracked but the batter still gooey in the middle. Allow to cool then cut into 16 pieces.

Wednesday, 15 August 2012

FODMAP Orange and Almond Cake

This is a lovely, damp fragrant cake. Instead of flour the cake uses FODMAP diet friendly polenta and almonds which give it a lovely moist crumb. It's gluten-free and dairy free by it's very nature which makes it a wonderful FODMAP dessert to serve to friends or family without anyone feeling like they are being served something 'alternative'. The recipe isn’t my own – it’s a traditional Middle Eastern cake and I first came across it in 'Food from the Village' by Thane Prince. 

The almonds make the cake a good source of monosaturated fat and there is a healthy boost of vitamin C from the orange.

3 large eggs
1 large orange
125g golden caster sugar
75g polenta
75g ground almonds
2tsp baking powder

Makes 8 good slices

Put the orange in a pan and pour boiling water over it – enough for it to be well afloat. Heat the water to a simmer and let the orange cook for about 45 minutes.
Drain the orange and allow it to cool, then cut it into quarters (leaving the skin on).
Put the orange pieces, eggs, sugar, almonds and polenta into the food processor and blend well until you have a bright, sunshine orange mixture.
Pour the mixture in a lightly greased loaf pan and bake for 40 minutes at 180c.
Remove cake from oven and allow to cool.
To serve, run a knife around the edges of the tin and then turn out. 
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