Gluten and Dairy-free Lemon & Poppyseed Traybake

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It’s been a while but I’m back and still baking FODMAP friendly delights… and this is no exception! Such a light, fluffy sponge and an icing to die for (honestly, I could have eaten a whole bowl of it). The original recipe comes from the queen of baking, Mary Berry. I adjusted it so that it was suitable for the FODMAP diet, i.e. so that I could scoff it all 🙂

Makes 16 squares

SPONGE

2 lemons
225 g Vitalite (or another dairy-free substitute)
225 g caster sugar
275 g  gluten-free self-raising flour
2 level tsp gluten-free baking powder
4 eggs
4 tbsp lactose-free milk
25 g poppy seeds

ICING

3 tbsp lemon juice, approximately
225 g icing sugar, sifted

Pre-heat the oven to 180C/160Fan/Gas 4. Grease and line a 30 x 23 x 4cm (12″ x 9″ x 1 1⁄2″) traybake tin or roasting tin with greased parchment paper.

Using a zester remove the zest from one lemon and set aside for garnish. Finely grate the rind from the other lemon. Measure all the ingredients into a large bowl, add the grated lemon rind and beat well by hand or with an electric hand whisk for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.

Bake in the pre-heated oven for about 35-40 minutes or until the cake is shrinking from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Once cool turn out and remove paper.

For the icing, mix together the lemon juice, sieved icing sugar and mint to give a coating consistency. Spread out evenly over the cake sprinkle with reserved lemon zest and leave to set.

Cut into squares to serve.

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Low Fodmap Spinach and Parmesan Quiche

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Following the FODMAP diet, I usually opt for a straightforward salad for my lunch, but sometimes I really miss simple comfort food. Seeing as the theme of Great British Bake Off this week was Pies and Tarts, I thought I’d give pastry a go and make something I could have for lunch which WASN’T SALAD. So here is my low FODMAP quiche. I can eat every last bit- the spinach, the parmesan and cheddar, even the gluten and dairy free shortcrust pastry! Despite not being your average quiche, my family gave it a try too, and managed to scoff the lot- a compliment I suppose… It is rather scrummy after all! 

Ingredients

Pastry 

225g gluten free plain flour
pinch gluten free baking powder
½ tsp xanthum gum
2 pinches salt
110g dairy free butter (I use vitalite)
1 medium egg, beaten
cold water

Filling

225 ml lactose-free milk
2 eggs, beaten
50g parmesan, grated
85g cheddar, grated
1 bag (260g) spinach, wilted and strained to remove as much liquid as possible
100g (approx.) cherry tomatoes, halved 
4 spring onions, finely sliced and cooked

 

Preheat the oven to 180 degrees

Firstly, the pastry:

Place flour, baking powder, xanthum gum and butter in a bowl
Rub ingredients together to resemble fine breadcrumbs
Add egg and a little water and mix well (you may need to add more water so the mixture is soft)
When a soft dough is formed it’s ready to roll out on a floured surface
Line a pastry tin with the pastry, and chill in the fridge for about 10 minutes
Remove the tin from the fridge and prick with a fork
Place greaseproof paper on top of the pastry a blind bake with baking beads for 10 minutes
Meanwhile, make the filling by combining all the ingredients together in a bowl until well combined
Once the pastry has blind baked, remove the baking beads and greaseproof paper, then place half the filling into the pastry case
Place the tin back in the oven, then pour the remaining mixture
Bake for 45 minutes or until when a knife is inserted it comes out clean

Happy baking! Check out Mummy Mishap’s page

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Homemade and Low FODMAP Spanish Fish Stew

Veering a little away from baking here, but stay with me. Last week I went out for dinner to a tapas bar and shared a fish stew with my friend. Being a delicious meal and me being a student, I wanted to create my own version at home, especially as I follow the FODMAP diet so could omit some of the high FODMAP ingredients for low ones. The result… Scrumptious, and the perfect dish for this dreary English weather! Paired with a warm crusty gluten-free bread bun, I was in heaven.

1-2 tbsp (a good slosh!) Garlic Oil
Bunch of Spring Onion, roughly sliced
250g Baby New Potatoes, cut into chunks of about 2cm
Pinch of Cayenne Pepper
1 tsp Paprika
1 Lemon
400g can Chopped/Plummed Tomatoes
1 Fish Stock Cube
450g approx Assorted Fish (I used: Sea Bass (chunked), Prawns, Scallops, Mussels (without shell))
Gluten-free Bread (optional)

Chop Parsley and zest the lemon, place to the side for later use
Heat the garlic oil in a large pan, add the onion and potato, place the lid on and sweat for 5 mins (if the contents starts to stick, add a little water)
Add the spices and cook for a further 2 mins
Add the juice of the lemon followed by the tomatoes and 1/2 can of water, crush the fish stock cube and add to the mixture
Simmer for 15-20 mins until the potatoes are just cooked
Add the fish (In my case I added the Prawns, Scallops and Mussels, stirred, then placed the sea bass on top of the mixture to cook)
Place the lid back on, turn down the heat and gently simmer for 8-10 mins until the fish is cooked, stirring gently once or twice
Take off the heat and sprinkle the Parsley and Lemon mixture over the stew, and serve with some warmed crusty bread! 

 

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