FODMAPS Blueberry Drizzle Cake
A very dear friend of mine has FODMAPS, and I have my own food sensitivities, so when we get together or food needs combine to create a very tricky mine-field indeed. After recovering from a delightful but tiring Easter I was super eager to do some baking, and clobbered together a recipe for a cake which would be suitable for both of us to eat.
Be warned – although I used a low-fructose sweetener, this is so packed with glucose that it is a powder-keg of simple sugars: in no way is this health food!
Here is my recipe for FODMAPS free and no: gluten/dairy/egg/soy/nuts/prawns blueberry drizzle cake!
For the Cake:
100 grams of oil (coconut and olive oil)
130 grams of rice malt syrup
2 medium “eggs” (1 tablespoon of ground chia seeds per egg)
the zest from 2 lemons
the juice of 1 lemon
150 grams of coconut yoghurt
60 grams of rice flour
50 grams of coconut flour
100 grams of polenta
1 tsp of baking powder
130 grams of frozen blueberries
For the Drizzle sauce:
the juice of 1 1/2 lemons
the zest of 1 lemon
250mls of rice malt syrup
Combine the wet ingredients including the ground chia seed “eggs” and allow to sit for at least 5 minutes so the chia seeds can gel up nicely. I suggest that you warm up the coconut oil so it is pourable.
Combine the dry ingredients, then mix together with the wet – except for the blueberries. Taste the cake mix for sweetness and adjust if needed.
Save the blueberries for last and lightly fold through – you can use fresh or frozen, but if using frozen then allow them to come to room temperature or the cold blueberries will cause the coconut oil to solidify.
Spoon into a medium sized cake tin (I used a springform pan) that has been well-oiled or covered in baking paper.
Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes.
In the last ten minutes of the baking time, put the drizzle sauce on a medium/high heat to lightly simmer. Taste the sauce to check that it is sweet enough before you finish, as the sauce is quite tart (just the way I like it!).
Test to see if the cake is done with a knitting needle or a toothpick. Place the hot cake on a plate (especially if using a springform pan) and pour over the drizzle sauce.
Allow to cool before removing from the pan.
Serve at room temperature with coconut yoghurt!