Low FODMAP Pork Stir-fry

If you don't tolerate any amount of soya whatsoever substitute the soy sauce for white wine vinegar. Beansprouts are low FODMAP but not everybody can digest them, if that it's your case try using water chesnuts instead.

Ingredients:

• 300g pork fillet, cut in thin strips
• 1 small red pepper, cut in julienne
• 1 carrot, cut in julienne
• 100g pineapple chunks
• 10g ginger
• 40g beansprouts (or water chesnuts)
• 1 spring onion (green part only), sliced

For the sauce:

• 2 tblsp Tamari (wheat free) soy sauce (or white wine vinegar)
• 150ml pineapple juice
• 1 tsp cornflour

Method:

Season the pork strips with salt and pepper. Prepare the sauce mixing all the ingredients. Heat a wok with a little oil. Once hot add the ginger and the pork. When the meat starts to brown add the pepper, spring onion and carrot. Cook for a few minutes, then add the beansprouts and the pineapple. Stir in the prepared sauce, mix well and let it thicken for a few more minutes.

Serve with rice or brown rice vermicelli noodles.

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www.meandmyibs2.blogspot.com

Sweet Corn Semolina

If you have read the recipe for polenta this is just a sweet version using fine corn semolina (polenta is coarse cornmeal). You can find it in the Polish shops. It reminds me of a Spanish dessert called “membrillo” made with quinces. I wonder if quinces are low FODMAP... Anyway, I love having a slice of this semolina paste with a cup of coffee whenever I'm craving something sweet.

Ingredients:

• 2 cups of sugar
• 2 cups of rice milk
• 2 cups of water
• 1 tsp ground cinnamon
• 1 cup of dairy-free margarine
• 2 cups of fine corn semolina

Method:

Pour the sugar, milk and water into a saucepan. Bring to a simmer and stir until the sugar is dissolved. Melt 1 cup of butter in a second saucepan, add 2 cups of semolina and stir over a medium heat until is golden brown. Combine the milk mixture and the semolina. Cool.

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www.meandmyibs2.blogspot.com

Macaroons

Macaroons are so easy to make... If the mixture is too sticky to handle chill it in the fridge for half an hour. Don't overcook them or they will become very hard, they will still taste lovely but I prefer them chewy in the middle.

Ingredients:

• 2 egg whites
• 175g ground almonds
• 175g caster sugar
• a few drops of almond essence

Method:

Preheat the oven to 180°C. Whisk the egg whites until they form stiff peaks. Gently fold in the almonds, sugar and almond essence. Roll the mixture into small balls and arrange in 2 baking trays lined with baking paper.  Bake for 10 minutes or until lightly browned.

You can substitute the almonds for shredded coconut, a mixture of ground almonds and coconut or ground almonds and ground walnuts.
Note:  I have read somewhere that they taste better if you preheat the oven to 130C and bake it in a very low oven for approximately 40 minutes. I haven't tried it yet, though.

www.meandmyibs2.blogspot.com

www.meandmyibs2.blogspot.com

Courgette and Walnut Cake without gluten or dairy

I have been wanting to make a bread using courgettes for ages. There are lots of recipes on the internet but I settled for this recipe adapted from the book “Sweet Food”. This cake didn't go down well with my son, he didn't like it, and my husband didn't even want to try it once he found out there were courgettes in it! He doesn't have a problem with carrot cake though... But I do have to say that carrots are a lot sweeter than courgettes. I quite liked it but the next time I will try to make a bread rather than a cake.

Ingredients:

• 150g chopped walnuts
• 500g grated courgettes
• 250ml sunflower oil
• 330g sugar
• 3 eggs
• 310g self-raising flour
• 1 ½ tsp ground cinnamon
• 1 tsp ground nutmeg

Method:

Preheat the oven to 170°C. I used a 2lb silicone loaf so I wouldn't have to grease any tins and there was so much dough left over I made muffins as well.

Put the courgettes, oil, sugar, eggs and 100g of walnuts in a big bowl. Mix well. Add the flour, cinnamon and nutmeg. Pour the mixture in a tin and scatter the rest of the walnuts on top. Bake for 1 hour. Leave to rest in the tin for 10 minutes before cooling onto a wire rack. 

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Gluten & Dairy Free Chocolate Custard

This chocolate custard tastes just like the Alpro custard I used to buy but without the soya! It's delicious...

Ingredients:

• ½ litre almond milk
• 3 eggs
• 100g sugar
• 2 tblsp dairy/gluten free cocoa powder

Method:

Whisk the eggs with the cocoa powder. Pour the milk, sugar and egg mixture in a saucepan and bring to the boil. Then simmer on a low heat, stirring all the time, for 3 or 4 minutes until it thickens (don't worry if it doesn't look very thick, it will get thicker as it cools). Leave the custard to cool, stirring from time to time. Divide it into 4 cups and let it cool in the fridge overnight.

www.meandmyibs2.blogspot.com

Dairy/Egg/Gluten/ Nut Free Cake

Yesterday was one of those days when there was nothing in the kitchen. I didn't have any biscuits, cakes or even eggs to make some! I really wanted something sweet so I decided to try this dairy, egg, gluten and nut free recipe from the back of a self-raising gluten free flour packet. I use Doves Farm flour because it doesn't have any soy flour and it's also very reasonably priced.

The cake turned out to be quite small and a little on the tough side but still tasty. The recipe recommends to cut it in half horizontally after cooling it and spread on half with jam, place the other half on top and sieve icing sugar over the top. I think the next time I make this recipe I will make it into scones...

Ingredients:

• 125g sugar
• 6 tbsp sunflower oil
• 1 tbsp vanilla extract
• ½ ripe banana
• 150g gluten free self-raising flour
• 4 tbsp water
• 1 tsp oil

Method:

Preheat oven to 190°C/Fan 170°C. Lightly oil or greaseproof line a 18cm round cake tin. In a bowl beat together the sugar, oil and vanilla. Peel and mash half a banana then beat this into the sugar mixture. Add the flour and water and mix well. Turn the mixture into the prepared cake tin and smooth the top. Bake in a preheated oven for 35 minutes. 

www.meandmyibs2.blogspot.com