egg-free

Carrot & Walnut Bake for Autumn - low-FODMAP, gluten-free and vegan

Doesn't it scream autumn?

Doesn't it scream autumn?

Autumn weather is confusing this year and it’s confusing my usual autumn Low-FODMAP menu. Daddy-long-legs are drunkenly drifting about in the sunshine wondering what to do with themselves next. The apple tree has snapped in two under the weight of tiny red apples – as they are not FODMAP friendly I need to give these away – please pop in if you’re interested

I had intended to do something entirely different for teatime yesterday but I had an ingredients disaster and had to look to the store cupboard for salvation. Ras-el-Hanout came to my rescue again and gave a warm spiced pumpkin pie flavour to some decidedly normal carrots. Autumn means walnuts but to stop the flavour becoming too overwhelming I ‘cut’ them with some pumpkin seeds.

A low-FODMAP portion of dried cranberries is 13g so you’ll be within your ‘safe’ limit. Do check the ingredients of your ras-el-Hanout – there shouldn’t be any garlic. I seem to be strewing brown rice breadcrumbs over everything at the moment – I got mine from the local market. Eat for teatime or it slices well cold to have as leftovers.

No-one is more surprised than I that I got it out in one piece!

No-one is more surprised than I that I got it out in one piece!

Serves 4 generously, prep 15-20 mins, baking time 40 mins

1kg carrots, peeled and sliced

160g walnuts

50g pumpkin seeds

30g dried cranberries

Large pinch of salt

Heaped tsp. ras-el-Hanout

Heaped tbsp. brown rice breadcrumbs

Heaped tbsp. sesame seeds

A little olive oil for greasing.Pre-heat an oven to 180°C. Lightly grease a 22cm pie dish.

Cook the carrots either by steaming, microwaving (or boiling, although you will lose some vitamins) until soft. While the carrots are cooking place the walnuts, pumpkin seeds and cranberries into a food processor then blitz to fine crumbs. Tip the nut mixture into a bowl and stir in the ras-el-Hanout and salt.

Drain the carrots really well and allow to cool slightly so the steam can escape. Place the carrots in the food processor (you don’t need to wash it first!) and blitz until nearly smooth. Add the nuts back in and blitz again until everything is thoroughly combined. Press the mixture evenly into the pie dish. I did make a pretty pattern on mine using a spatula but I’m not sure I’d bother next time!

Mix the rice breadcrumbs and sesame seeds together before scattering evenly over the top. Bake for 40 minutes. You may need to loose the edge of the bake with a knife before cutting out wedges.

THE BEST Low-FODMAP, Gluten-free, Vegan Chocolate-chip Cookies!

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     Gotta catch 'em all!

Gotta catch 'em all!

Please excuse my excitable heading and font – but these really are THE BEST low-FODMAP, gluten-free, vegan chocolate-chip cookies EVER! Anyone who follows my Instagram feed (@ourhousefortea) will have witnessed the baking disasters I’ve created whilst getting to this point. I kept trying to replace the eggs with various ingredients and it was only when I wondered what would happen if I didn’t, that these little beauties emerged. They are crisp on the outside and a bit squishier and crumblier in the middle - perfect. I must confess I’ve had no breakfast but have eaten three cookies in a row… bad low-FODMAP evangelist ;-) Won’t ramble on now and will let you get to the good stuff. I’m just about to try substituting half the chips with crystallised ginger pieces*, will let you know how I get on, promise you’ll tell me how you get on too?

Makes 16 Prep – 10 minutes Baking time – 12-14 minutes

125g free-from sunflower margarine (Pure Sunflower for preference)

75g caster sugar

50g soft light brown sugar

2 tsps. vanilla extract

200g self-raising gluten free flour blend (Doves Farm for preference)

Pinch of salt

1 tsp. baking powder

2 tsps. almond milk

150g dark (semi-sweet) chocolate chips

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   FYI, the raw dough won't do you any harm...

FYI, the raw dough won't do you any harm...

Pre-heat the oven to 170°C. Line two baking sheets with greaseproof baking paper.

Using an electric hand whisk beat together the margarine, sugars and vanilla in a mixing bowl, until light and fluffy. In another bowl, mix the flour, baking powder and salt. Sift flour mix into the margarine and stir until it is combined. (If you use the electric beaters for this stage, the flour will fly everywhere.) When the flour is safely combined, add the almond milk and then whisk until you have a smooth, sticky dough. Stir in the chocolate chips until they are evenly distributed.

Dollop the dough in dessertspoonfuls onto the baking sheet, keeping them well spaced apart. You should have 8 dollops per sheet. Smooth the tops a little with a clean finger until they are around 6cm across.

Bake for 14 minutes, turning the sheets halfway through to ensure they brown evenly. Allow to cool on the tray for 2-3 minutes to harden slightly then move to a wire rack to cool. If you are going to store them, wait until they are cold and store in an airtight container.

Eaten warm, (she says from experience) they are delicious with a glass of milk, or whatever you’re drinking these days that passes for milk. The chips are still a bit soft and the chocolate can travel a surprisingly long way, particularly if for some reason you have it on your elbow. How?!

*Half ginger, half choc chips worked! I also added 1/2 tps. of ground ginger with the flour - delicious!


As a special treat here's a pic of one of my many disasters - follow me on Instagram for more kitchen disasters @ourhousefortea

Hmm...

Hmm...

Cantaloupe Granita - Low-FODMAP and gloriously orange

Low FODMAP Cantaloupe Granita 2

Cantaloupe Granita - Low-FODMAP and gloriously orange

Aside from IBS and accidental-ingestion-of-a FODMAP associated pain, lots of childhood ‘illnesses’ elicit the same response from me. These are responses that can be said with a degree of concern in my voice but without betraying the scepticism I’m feeling. Nothing will quicken the turn of a perceived illness or injury into a full-blown illness, than a child who doesn’t believe you are genuinely concerned.

Low-FODMAP Cantaloupe Granita 1

Child – “Mummy, I’ve got a…”

Me, (in my best concerned voice, wearing my best concerned face) “Oh dear. Have you tried having a glass of water/ going to the loo/ having a little lie-down on the window seat/ putting a wet flannel on it/ opening a window/ running it under a cold tap/ putting on a jumper/ having a bath to relax your muscles/ putting a plaster on it/ not bending your leg/finger/arm backwards?”

Any of these seem familiar?

Heartless I know, but sometimes just having someone acknowledge your stress and pain is all that is needed. Often it turns out the illness/ injury was just a prelude to what has really been bugging them. A bad day at school, an injustice on the playground or disappointment that something didn’t turn out quite as anticipated. I think this is also true for grown-ups. When was the last time someone gave you their best concerned face? A little kindness can go a long way.

Sometimes, the struggle is real and you need to bring down a high temperature. Granita is a great to administer as a cooling-aid. Give 90g of cantaloupe melon granita, safe in the knowledge that you won’t also be tending to FODMAP related pain.

Check out the matching nails ;-)

Check out the matching nails ;-)

Prep - 5-10 minutes,

Freezing time 3 hours.

 1 ripe cantaloupe melon

Juice of half a lime.

Deseed the melon. If you have a hand-held blender, scrape the gorgeously orange flesh and lime-juice into a bowl. You could also use a blender or food processor. Whizz together, taking a moment to enjoy the wonderful perfume and wish you had a nail varnish the same colour.

Pour into a shallow freezer safe container. Cover and freeze. Every 30 minutes scrape in the ice that starts to form around the sides back into the mix, using fork. The mixture will start to get a granular slushy consistency. After 3 hours your granita will be ready.

For a grown-up slushie I recommend a shot of limoncello poured over the top.

If you keep it frozen, it will turn into a solid block. Leave to defrost slightly and show it some welly with either a food processor or blender to loosen things up.

Just realised I've given you a Low-FODMAP, sugar-free, vegan recipe - my life has changed immeasurably since 2012...

 

LowFODMAP Canteloupe Melon Granita 3