EatFit

'Eat better, feel better, live life'

Category: Breads & Bakes

Cranberry, oat and peanut butter cookies

A Quick High Energy Snack

Preparation Time:

20 minutes

Serves:

Makes 18 – 24 cookies
Ingredients:
  • 1 cup smooth peanut butter
  • 2/3 cup light brown sugar
  • 2 eggs
  • 3/4 cup oats
  • 1 1/2 tsp vanilla extract
  • 1/ tsp bicarbonate of soda
  • 1/3 cup chopped walnuts
  • 2/3 cup dried chopped cranberrires
  • 2 Tblsp shredded coconut
Method:
  1. Preheat the oven to 180 degrees Celcius
  2. Blend the peanut butter, brown sugar and vanilla extract together.
  3. Add the eggs and beat well
  4. Mix in the oats and bicarb.
  5. Fold in the chopped walnuts and cranberries.
  6. Form into balls and place on greaseproof paper on a baking tray
  7. Lightly squash each ball with a fork
  8. Bake until the edges are light brown, about 10 minutes

Granny’s Crunchies

Gluten Free Crunchies are an old favourite made FODMAP friendly just for you

gluten free crunchies
Bake:

Bake at 160C for 20-30minutes

Preparation Time:

10 minutes

Serves:

Makes approximately 20 squares
Gluten Free Crunchies Ingredients:
  • 1 cup all purpose gluten free flour
  • 2 cups oats
  • 1 cup sugar
  • 1 cup coconut
  • handful dried cranberries
  • handful of sunflower seeds
  • 250g Butter melted
  • 1 ½ Tablespoons maple syrup
  • 1 tsp vanilla extract
Method:
  1. Combine the dry ingredients.
  2. Melt the butter and and the syrup together.
  3. Add the vanilla essence.
  4. Add the butter mixture to the dried ingredients and combine well.
  5. Squash and flatten with the back of a spoon into a 20 x 30cm greased baking tray
  6. Bake at 160 C for 20-30minutes until golden brown
  7. Cut into squares when still warm

Cinnamon Muesli FODMAP

Another Gluten Free Breakfast low Muesli FODMAP muesli to enjoy that’s great for gut health. This one is a crunchy, fragrant, tasty breakfast treat.

cinnamon muesli fodmap
Preparation Time:

10 minutes

Cooking time:

40 minutes

Serves:

20 servings
Cinnamon Muesli Fodmap Gluten Free Breakfast Ingredients:
  • 4 cups raw giant oats
  • 1/2 cup almonds
  • 1 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 150g cranberries
  • 1/2 cup sesame seeds
  • 2 teaspoons ground cinnamon
  • 1/2 cup maple syrup
  • 2 tsp. vanilla essence
Method:
  1. Combine all the dry ingredients
  2. Mix in the maple syrup, vanilla essence and ground cinnamon
  3. Line a large baking sheet with baking paper
  4. Spread the mixture evenly onto the baking sheet
  5. Bake at 180 degrees Celsius for 40 minutes, stirring every 10-15minutes so it browns evenly
  6. Allow to cool
  7. Serve with lactose free milk or yoghurt

Want to know more about eating for IBS and gut health? Take one of our IBS Diet Programmes.

Coconut, Almond and Courgette Sponge

This is a delicious alternative to carrot cake and can be enjoyed at tea time or as a dessert.

gluten free cake
Preparation Time:

15 minutes

Cooking Time:

30 minutes at 180 C

Serves:

8 -10
Gluten Free Cake Ingredients:
    • 2 cups grated courgette
    • 1/3 cup desiccated coconut
    • 2 eggs , beaten
    • 4 Tbsp. melted butter
    • 1/4 cup canola oil
    • 120ml Lactose free yoghurt
    • 1/4 cup sugar
    • 2 Tbsp. brown sugar
    • 1 tsp vanilla extract
    • 1/2 tsp. almond extract
    • 1 ½ cups Gluten free Flour
    • 1/2 tsp. Bicarbonate of soda
    • 1/2 tsp baking powder
    • 1/3 cup chopped almonds
Glaze
  • ½ cup castor sugar.
  • ½ tsp almond extract.
  • 2 tsp water or more.
Method:
  1. Preheat oven to 180 C
  2. Grease a 22 cm square baking tin.
  3. Combine courgette, eggs, melted butter, oil, coconut and yoghurt in a mixing bowl.
  4. Add sugars and essences.
  5. Slowly blend in the flour, baking powder and bicarb.
  6. Add the chopped almonds.
  7. Pour into the prepared baking tin.
  8. Bake for 30minutes or until a skewer comes out clean.
  9. For the glaze mix together the sugar, almond essence and enough water to create a thick soup consistency. Drizzle over the warm cake and allow to cool before serving. Enjoy your Gluten Free Cake!

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Gluten Free Almond and Blueberry Tart

A delicious, decadent almond and blueberry tart recipe that can be topped with your favourite low FODMAP fruit syrup

tart recipe
Preparation Time:

30 minutes

Serves:

8-10
Tart Recipe Ingredients:
    • 250g butter
    • 2/3 cup castor sugar
    • 4 eggs
    • 500ml almond flour
    • 1/4 cup rice flour
Blueberry Syrup:
  • 1/2 cup castor sugar
  • 250g blueberries
  • 1 vanilla pod
Method:
  1. Preheat oven to 160°C
  2. Grease and line a 22cm deep edged baking tin
  3. Beat the butter and sugar together< /li>
  4. Slowly add the eggs.
  5. Stir in the almond flour and then the rice flour.
  6. Spread into the prepared pan and bake at 150°C for 45mins or until a skewer comes out clean.
  7. Turn out onto a wire rack and allow to cool.
  8. Meanwhile split the vanilla pod and scrape the seeds into a pot along with the bean, the sugar and ½ cup water. Cook gently until the sugar is dissolved then simmer for 5 minutes more to slightly thicken the syrup.Finally add the blueberries and cook for 2-3 minutes, then remove from the heat and discard the bean.
  9. Pour the warm syrup over the cake on a plate and serve.

Want to know more about FODMAP-friendly eating? Get in touch with us.

Fodmap Sesame & Peanut Butter Biscuits

Scrumptious FODMAP Biscuits

fodmap biscuits<
Preparation Time:

10 minutes

Cooking Time:

20-30 minutes

Serves:

Makes 12 muffins
FODMAP Biscuits Ingredients:
  • 30g unsalted butter, soft
  • 280g smooth peanut butter
  • 55g light brown sugar
  • 2 Tblsp. castor sugar
  • 2 eggs, beaten
  • 1 tsp. vanilla extract
  • 35g sesame seeds
  • 85g white rice flour
  • 110g cornflour
  • 45g potato flour
  • 1/2tsp. bicarbonate of soda
  • 1 tsp. xanthan gum
Method:
  1. Grease 2 baking sheets and preheat the oven to 170 degrees Celsius
  2. Place the butter, peanut butter, brown sugar and castor sugar together in a bowl. Beat until creamy
  3. Add vanilla essence, eggs and sesame seeds, beat well.
  4. Sift the rice flour, cornflour , potato flour, xantham gum and bicarb. twice.
  5. Add to the peanut butter mixture and mix well.
  6. Shape dough into small balls and place on greased baking sheets, flatten slightly with a fork.
  7. Bake for 10-12 minutes until golden brown.
  8. Allow to cool on sheets then on a wire rack.

Want to know more about a low FODMAP diet? Read here.

Gluten Free Chocolate Banana Bread

Delicious and moreish Gluten Free Banana Bread and FODMAP friendly.

gluten free banana bread
Preparation Time:

15 minutes

Cooking Time:

40 min

Serves:

1 medium loaf
Gluten Free Banana Bread Ingredients:
  • 2 ripe bananas mashed
  • 1 egg
  • 60g butter, softened
  • 90g caster sugar
  • 95g all purpose Gluten free self raising flour
  • 30g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp xantham gum
  • 3 tbsp lactose free milk
  • 1 tsp vinegar
  • 40g dark chocolate grated
Method:
  1. Grease a loaf tin and turn the oven to 160C to preheat
  2. Combine the milk with the vinegar and set aside to curdle
  3. Beat the butter and sugar together until light and creamy.
  4. Add the egg.
  5. In a separate bowl, sift and mix all the dry ingredients together (flour, xantham gum, bicarbonate of soda and cocoa powder).
  6. Start adding the flour mixture and banana slowly and mixing well after each addition.
  7. Continue until all banana and flour mixture are combined.
  8. Add the milk and vinegar mixture.
  9. Add the grated chocolate
  10. Freeze for 1 hour and serve.
  11. Pour the mixture into a loaf or cake tin and bake for 40- 50 minutes.
  12. Leave to cool in the tin for 10 minutes then continue cooling on a wire rack.

Want to know more about FODMAP eating? Read here.

EatFit Quick Oat Bread

Quick, easy, tasty and very filling fodmap bread, also good toasted for a number of days afterwards.

fodmap bread
Preparation Time:

10 minutes

Cooking Time:

30-40 minutes

Serves:

1 medium loaf
FODMAP Bread Ingredients:
  • 500g rolled oats
  • 2tsp Bicarbonate of Soda
  • 2Tbsp. Vegetable Oil
  • ½ tsp Salt
  • 500ml Buttermik (replace with plain lactose free yoghurt if lactose intolerant)
Method:
  1. Combine all ingredients in a bowl and mix well.
  2. Place in greased loaf tin pressing the mixture down slightly in the tin.
  3. Bake at 180 degrees Celsius until golden brown on top and cooked through when tested with a knife.
  4. Allow to cool in the tin before turning it out.

Read more about FODMAP-friendly foods.

EatFit Chocolate Cookies

Makes 24 delicious, chocolatey, chewy FODMAP cookies treats.

fodmap cookies
Preparation Time:

15 minutes

Cooking Time:

8-10 minutes

Serves:

Makes 24
Ingredients:
  • 3 Egg Whites
  • 1 ¾ cups castor sugar
  • ¾ cup cocoa powder
  • 1 ½ tsp vanilla extract
FODMAP Cookies Method:
  1. Preheat the oven to 180 degrees Celsius.
  2. Line 2 large flat baking trays with baking paper
  3. Whip the egg whites until forming soft peaks.
  4. Mix together the sugar, cocoa and vanilla in a separate bowl.
  5. Gradually fold in the cocoa mixture.
  6. Drop by tablespoon full onto the baking sheet ensuring that they are far enough apart.
  7. Bake for 8 – 10 minutes until slightly puffed up and a slight crust on top.
  8. Remove from oven and allow to cool on the tray.

Learn more about FODMAP Eating here.

Carrot Muffins

carrot muffins
Carrot Muffins Preparation Time:

15 minutes

Cooking Time:

12 minutes

Serves:

Makes 9-12
Carrot Muffins Ingredients:
  • 1 cup grated carrots
  • ½ cup oil
  • ¼ cup sugar
  • 1 egg
  • 2 Tablespoons crushed tinned pineapple
  • ½ teaspoon cinnamon
  • 1 cup gluten self raising free flour
  • ½ tsp baking soda
  • ¼ cup walnuts, finely diced

Cream cheese drizzle

  • 3 Tablespoons block-style cream cheese at room temperature
  • ½ cup castor sugar
  • ½ tsp vanilla extract or paste
Method:
  1. Preheat oven to180 degrees Celsius.
  2. Place muffin cases in the muffin tin.
  3. Combine carrots, oil, sugar, egg and pineapple and mix .
  4. Mix the dry ingredients together in a separate bowl and slowly add.
  5. Fold in walnuts.
  6. Fill muffin cases ¾ full and finish with light sprinkling of brown sugar.
  7. Bake for 12 minutes or until a knife comes out clean.
  8. When cooled add cream cheese drizzle, if desired.

To make Cream Cheese Drizzle: (This small amount of cream cheese is low in FODMAPs)

  1. Whip cream cheese in bowl using electric beaters. Slowly add confectioner’s sugar and vanilla.
  2. Drizzle over muffins when they are cooled. Keep the drizzle small.

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Looking for more delicious FODMAP recipes? Take a look at this delicious index.