Birthdaybananacake
withlemonicing
Readyin1¼hourspluscooling|
Serves 16 |LF|GF|DFO|NF|SF
250gdairy-freespreadorbutter, cubed
1 cup(210g)whitesugar
2 tspvanillaessence
3 largeeggs
2 cups(600gor3-4large)mashedfirm banana
(chooseonewithnobrown spots)
2 tsplemonjuice
1 tspchiaseeds
2 Tbspboilingwater
½cup(125ml)low-FODMAPmilk(see page 84)
2 tspbakingsoda(GFif needed)
3 cups(420g)gluten-freeall-purposeflour
2 tspbakingpowder (GF if needed)
LEMONICING
80gdairy-freespreadorbutter,softened
1 ½cups(195g)icingsugar (GF if needed)
1 ½Tbsplemonjuice
1 Tbsp lemon zest
1 Preheatovento 170°C.Placeovenrack
inthecentreoftheoven.Greaseandline
a 25cmroundcaketinwithbakingpaper.
2 Slightlysoftenthedairy-freespreador
butter(butdon’tmeltit).Creamthe
dairy-freespreadorbutterandsugar
togetherina largebowluntilfluffy.Beat
inthevanillaessenceand the eggs,
addingoneata time.
3 Mixthebananaandthelemonjuice
throughthewetmixture.Softenthechia
seedsintheboilingwateruntilgluggy.
Thenstirthemthroughthewetmixture.
4 Heatthemilkinthemicrowavefor
20 seconds.Stirthebakingsodaintothe
milk.Foldthroughthewetmixture.
5 Sifttheflourintoa largebowlandstir
throughthebakingpowder.Combinethe
dryandwetmixtures. Mix gently until
justcombined.
6 Pourthebatterintothetin.
7 Bakeintheovenfor45-60minutes,
untilthetopisgolden,thecakefeels
spongytothetouch,anda skewer
insertedinthemiddlecomesoutlargely
clean. Leave to cool before icing.
No-bakeenergybars
Readyin 10 minutespluschilling|
Makes 14 |LF|GF|DFO|EF|NFO|SF⅓cupsunflowerseedbutter or peanut butter
6 Tbsppuremaplesyrup
1 ½cups(45g)puffedrice(GFif needed)
½cup(75g)pumpkinseeds,roughlychopped
4 Tbspdriedcranberries*, roughly chopped
(seepage84)
½tspgroundginger
½tspgroundcinnamon
½tspguargumorxanthangum(optional)
30gdarkchocolate, roughly chopped (DF
if needed)1 Linea 21cmsquare baking tin with
bakingpaper.2 Meltthesunflowerseedorpeanut
butterwiththemaplesyrupina large
non-stickfryingpanovermedium-low
heat.Oncemelted,turnoffheatandstir
throughremainingingredientsexcept
chocolate(thegumwillmaketheslice
lesscrumbly,butyoudon’thavetouseit).
Oncetheingredientsareevenlycoated
insyrup,transfertothebakingtin.3 Spreadthemixtureevenlyinthetin.
Placea pieceofbakingpaperontopand
pressthemixturefirmlyintothetin
usingyourhands.If youdon’tcompact
themixturefirmly,theenergybars will
crumblewhenyoucutthem.4 Ina smallbowl,meltthechocolate
inthemicrowavein30-secondbursts
(stirringeachtime), until melted
andsmooth.5 Removetoplayerofbakingpaperand
drizzlemixturewithmeltedchocolate.6 Placeinthefridgefor2 hours.Once
cold,cutwitha sharpknife.Storeinan
airtightcontainerinthe fridge or
somewhere cool.•Darkchocolate&
raspberrymuffins
Readyin 35 minutes| Makes 12|
LF|GF|DFO|EFO|NF|SF2 ½cups(350g)gluten-free self-raising flour*
(seepage84)
100gdairy-freespread or butter, chopped
andsoftened
1 cup(210g)whitesugar
1 cup(250ml)low-FODMAPmilk*
2 largeeggs,lightlybeaten
1 tspguargumorxanthangum(or1 tspchia
seedssoakedin2 Tbsphotwater)
1 cup(125g)freshorfrozenraspberries
½cup(90g)choppeddarkchocolate,cut
intosmallpieces
Icingsugar, for dusting (GF if needed, optional)1 Preheatovento 190°C.Placetheoven
rackinthecentreofthe oven. Grease a
12-holemuffintray.2 Placetheflourina largebowl.Rubthe
dairy-freespreadorbutterintotheflour
usingyourfingertips.Continuedoing
thisuntilthemixtureturnsgrainywith a
fewlumpsandiswellcombined.3 Addthesugar,milk,egg,gum(orchia
seedmixture),raspberriesandchocolate.
Mixuntilit isjustmoistened.4 Fillthemuffintraywiththemixture
(three-quartersofthewaytothetop).5 Bakeintheovenfor 15 minutes.Usea
skewertoseeif thecentresarecooked
orstillgooey.Iftheskewerdoesn’tcome
outclean(don’tworryaboutmelted
chocolate),thenbakeforanother
2-5minutes.Theoutsidesof the muffins
shouldbegoldenbrown.6 Leavethemuffinsinthetrayfor
5 minutesbeforetransferring to a wire
rack to cool slightly.8 Tomaketheicing,placethedairy-free
spreadorbutter,icingsugar,lemonjuice
andhalfthezestina largebowlandbeat
untilsmoothandcreamy.Ifthemixture
isn’twetenough,adda smallsqueezeof
lemonjuice.Icethecakeandsprinkle
with the remaining lemon zest.- Driedcranberries– Avoiddriedcranberriesthathavebeensweetenedwithapplejuiceorhigh-fructosecornsyrup.
- Gluten-freeall-purposeorself-raisingflour– Chooseonethatdoesn’tcontainsoyflour,chickpea/besanflour,lentilflour,amaranthflourorcoconutflour.
- Low-FODMAPmilk– Eglactose-freemilk,soymilk(madefromsoyprotein),almondmilk,hempmilk,macadamiamilk,unsweetenedquinoamilk.Youcan
also use rice milk, UHT coconut milk and canned coconut milk but the serving size needs to be limited (check the Monash University Low-FODMAP Diet app).
7 Servewarm,dustedwithicingsugarif
desired.(Ifservingthemlater,reheatin
themicrowavefor 20 seconds as they
are best enjoyed warm.)