I’ve fancied making taquitos for a while now and when I eventually got around to it I thought they were really good. If you don’t know what taquitos are, they’re basically a tortilla wrap that’s filled with tasty ingredients, wrapped up like a cigar and then fried in a little oil to create a crispy tube that encases its filling.
Rhubarb is a wonderful low FODMAP vegetable to use in baking recipes. In fact, I’ve used it several times to make desserts such as …
Serve with lactose-free cream, ice-cream.
Ingredients for the cake base:
100g butter (or non-dairy version)
The zest of 1 orange
1 tsp vanilla extract
150ml of lactose-free yoghurt (or non-dairy yoghurt)
200g self-raising gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
1 tsp baking powder
1 tsp xanthan gum
Ingredients for the rhubarb filling:
260g fresh rhubarb (chopped into small chunks)
Ingredients for the crumble topping:
170g gluten-free plain flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
50g gluten-free oats
70g caster sugar
1 tsp dried ground ginger
80g butter (or non-dairy version)
Preheat your oven to 180C/160 Fan/350F/Gas Mark 5 and line a large cake tin with greaseproof paper. (Or make life simple for yourself and do as I do and use these pre-prepared cake tin liners. They’re so convenient!)
Make the rhubarb filling by mixing the chopped rhubarb with the sugar. Leave to one side.
Make the crumble topping by rubbing the butter into the topping ingredients until it looks like fine sand. Leave to one side.
Make the cake base by putting the butter, sugar and orange zest in a mixing bowl and whisk until fluffy. Add the eggs, yoghurt and vanilla and whisk again until combined.
Add the flour, baking powder and xanthan gum and whisk until combined.
Pour the cake batter into the greaseproof paper-lined cake tin and scatter the rhubarb filling on top.
Put the crumble topping on top of the rhubarb and spread it out evenly.
Bake for around 1 hour or until a skewer pushed into the centre comes out clean.
Leave to cool and then serve with lactose-free cream or ice-cream.
If you like this try these!
Halloumi seems to divide people into two camps. There are those who love its firm, chewy, creamy texture and others who think its ‘squeaky’ texture is an abomination within the fromage world. I fall into the former congregation. Although halloumi contains lactose, it is low FODMAP at a serving of 50g, although you can increase this portion to 100g if you’re okay with digesting lactose.
Dan Dan chicken is a brilliant meal that always goes down a storm with my family whenever I make it. This recipe has been developed from the traditional Chinese Sichuan recipe for Dan Dan noodles which is normally made with a spicy chilli and pepper sauce that’s filled with preserved vegetables surrounding minced pork and spring onions which is served over noodles. I’m not a big fan of minced pork in noodle or rice dishes though, so I just made mine with chunks of chicken breast instead.