raspberries

Low-FODMAP Chocolate and Raspberry Pudding Cakes - gluten-free and vegan recipe.

Ahh, Valentine’s Day. I’m of the mind you shouldn’t restrict your romance and affection to one day a year. However, my daughter has other ideas and feels grand gestures should be compulsory. Therefore, I shall be demonstrating my love and affection to my family by making these low-fodmap, gluten-free, vegan, chocolatey-raspberry treats. In return they can show their love and affection to me by not bickering and doing their homework without me having to nag.

I’m using frozen raspberries as they’re readily available. You need to have 9 fairly good-looking ones for the tops but the others can be a bit battered. When using coconut cream, empty the can or tetrapak into a bowl first and beat with a spoon to thoroughly combine, before weighing out. Any unused cream can be kept in the fridge in an airtight container. Please do not panic if the tops go cracked – they’re going to be smothered in choccy topping. FODMAP friendly portion sizes at the bottom.

Squidgy

Squidgy

Makes 9 cakes

85g gluten-free self-raising flour blend

100g dark 72% chocolate, very finely chopped

85g dairy-free margarine

55g caster sugar

1 tbsp. golden syrup

125ml UHT coconut milk

36 frozen raspberries

160ml coconut cream

Pre-heat a fan oven to 150°C. Line a muffin tin with 9 paper cases and place 3 raspberries in the bottom of each case.

Sift the flour into a bowl and make a well in the middle. In a small pan, melt the margarine, sugar, golden syrup and milk over a low heat. Stir with a wooden spoon as it warms, do not let it get hot. When it no longer feels grainy on the spoon, stir in 30g of the chocolate and remove from the heat. Keep stirring until it is all combined and melted.

Pour the chocolate mixture into the well in the flour and whisk well with a balloon whisk. Pour the batter into a jug then pour over the raspberries, splitting the mixture evenly between all 9 cases. Bake for 25 minutes. When baked, leave to cool in the tin.

Place a tightly fitting heatproof bowl on top of a pan of simmering water. Add the coconut cream and stir until it is smooth and just warm. Stir in the remaining 70g of chocolate until it just starts to melt then remove the pan from the heat. Continue stirring until it is completely smooth. Remove the bowl from the pan and leave to cool for 10 minutes. Whisk for 5 minutes using an electric hand-held whisk.

Keeping the cakes in the tin, spoon the chocolate on the cakes to as near to the top of the cases as you can. Leave to cool and set. Lift the cakes out of the tin using a palette knife. I like to remove the paper cases before serving. Place a ‘good-looking’ raspberry on the top and if you’re feeling fancy, sift over a little icing sugar.

Low FODMAP servings

Dark Chocolate – 30g

Margarine – 19g

Sugar – 14g

Golden Syrup – ½ tbsp.

UHT Coconut milk – 125ml

Raspberries – 10 berries

Coconut cream – not yet tested but it is processed in the same way as coconut milk so it is likely to have a similar results. It’s high fat content means it is possible it could be even lower in FODMAPs

This is a sample of how we do Valentine's Day - Homemade Moomin Cards. Like our family sayings - I have no recollection how we started this but after 16 years we're amassing quite a collection! They no longer look like Moomins but strange creatures that find themselves in a variety of unusual situations. 

This is a sample of how we do Valentine's Day - Homemade Moomin Cards. Like our family sayings - I have no recollection how we started this but after 16 years we're amassing quite a collection! They no longer look like Moomins but strange creatures that find themselves in a variety of unusual situations. 

Low-FODMAP Meringues with Raspberry or Passion Fruit

Low-FODMAP Meringues with raspberry or passion fruit

We have a phrase at Our House For Tea, ‘is that Low-FODMAP or is it you?’ It’s shorthand for ‘Can you not eat this because it is high in FODMAPs or because it is another of your intolerances?’ Eggs and cows milk fall into the ‘me’ category but seeing as three-quarters of the household can eat eggs and half can eat cows milk, it would be churlish of me to deprive them of meringuey treats. Most people with IBS can tolerate 60g of whipped cream. Meringues are terrifically quick to prep but the cooking time is a little longer. I would plead with you to try making your own but if you really can’t be faffed, simply use the cream filling on shop-bought meringues.

These little meringues have a cream filling, flavoured with either Passion Fruit or Raspberry Syrup. If you are in the mood to impress your guests, make half of the meringues passion fruit flavoured and half raspberry flavoured. For accuracy's sake, I have given the cream measure in grams as opposed to ml.

You will need an electric hand whisk or stand mixer with whisk attachment fitted. When you lift the whisk out of the whisked egg white, and it holds its shape in peaks, you have reached the stiff peak stage. When the cream holds its shape briefly before flopping over, you have reached the soft peak stage.

Serves 4 – makes 8 meringue sandwiches

Prep –  15 minutes + 1 hour baking. 

 

1 medium egg, separated.

1.5 x caster sugar to the weight of egg whites

(My egg white weighed 34g so I used 51g of caster sugar)

120g whipping cream (do not use double cream)

 

For passion fruit flavour

1 tsp. Passion fruit syrup

1 flesh of 1 Passion Fruit

For raspberry flavour

1 tsp. Raspberry syrup

2 tsp. freeze-dried raspberry pieces

 

Preheat a non-fan oven to 120°C - you will need to watch the oven temperature like a hawk. Line a baking sheet with non-stick baking paper.

Ensure your bowl is dry and entirely free-from all traces of grease. Whisk the egg whites until they form stiff peaks. Add the sugar one tablespoon at a time, whisking well inbetween to make sure all the sugar is combined. Stop when the meringue is looking thick, peaky and glossy.

Spoon the meringue onto the baking sheet in 16 well spaced, dessertspoon sized, peaky dollops or pipe into 16 smarter rosettes. Either way, the meringues should be between 4.5cm – 5cm in diameter. Bake in the middle of the oven for 1 hour.

The meringues will be ready when they lift away from the paper. Remove from the oven and allow to cool for half an hour on the baking sheet.

Whip the cream until it reaches the soft peak stage, add the syrup and briefly whisk again, taking care not to over-whip and split the cream.

Sandwich the meringues together with a very heaped teaspoon of cream. Scatter the cream with either passion fruit pulp or the raspberry pieces.