Blood Orange Cake (serves 8-10)

Blood Orange Cake by The Fat Foodie

This blood orange cake was created after a strong wave of nostalgia spurred me on to buy a handful of blood oranges from Lidl the other day. My granddad loved blood oranges and he wasn’t stingy about sharing them with me when I was a kid either. Looking back, I think he got a thrill from showing me the unexpected, particularly when it came to food because he would often bring home a handful of blood oranges from Jackie White’s fruit and vegetable market in the town centre and sit and peel the orange before explaining to me the reasons as to why it was uniquely red.

Continue reading

Digiprove sealCopyright protected by Digiprove © 2018

Coconut Rings (makes 8)

Coconut Rings by The Fat Foodie

Coconut rings are lovely little tasty bites of cake that are formed of creamy desiccated coconut which create a raised moat around a jam-filled centre. They’re a really easy bake to make and require very few ingredients too. In its dried, desiccated form coconut can be used to lend creaminess and body to curries and tagines as well as sweet and exotic fruity flavours to sweet dishes.

Continue reading

Digiprove sealCopyright protected by Digiprove © 2018

Maple and Raspberry Chia Jam (makes 8-10 servings)

Maple and Raspberry Chia Jam by The Fat Foodie

Chia jam has been all the rage for a while now, but on the whole I’ve failed to see the attraction. However, when eating a low FODMAP diet, one of the things you need to watch out for is high FODMAP jams. A low FODMAP jam is a jam which is made with a suitably low FODMAP fruit, such as raspberries or strawberries, and is made with sucrose or glucose syrup. High FODMAP jams have got added fructose, high fructose corn syrup, glucose-fructose syrup, honey, agave syrup, sorbitol, mannitol, xylitol, maltitol, erythritol and isomalt.

Continue reading

Digiprove sealCopyright protected by Digiprove © 2018

Mini Cheesecakes (serves 5)

Mini Cheesecakes by The Fat Foodie

I’m a big fan of cheesecake, but the amount of lactose in standard cheesecakes does not agree with my digestive health. However, there are now a lot of lactose-free products on the market, including lactose-free cream. The first time I ate lactose-free cream I was convinced that I would have the same reaction as I would usually have to cream, but was absolutely astonished when it didn’t. It certainly made me much more likely to try lactose-free cream again without the same amount of fear I would usually have.

Continue reading

Digiprove sealCopyright protected by Digiprove © 2018