Tag: #lowfodmapsweets

Banana and White Chocolate Cheesecake (serves 6-8)

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Banana and White Chocolate Cheesecake by The Fat Foodie

This Banana and White Chocolate Cheesecake could be described as an amalgamation of a banoffee pie and a soft cheese cheesecake. The base is composed of crushed gluten-free digestive biscuits which are packed down to form a crunchy layer before being topped with sliced bananas and a creamy white chocolate cream cheese mixture.

I really like this Banana and White Chocolate Cheesecake because, unlike a lot of desserts, it’s very light and yet it has no problem satisfying my sweet tooth. I use dairy-free white chocolate in my cheesecake mixture, but you could use dark chocolate if you’d prefer. It’d make a beautiful contrast to the light colour of the sliced fresh bananas.

If you’re looking for a delicious low FODMAP dessert to make then I’d highly recommend this Banana and White Chocolate Cheesecake. I’ve made it countless times and it’s loved by the whole family.

Ingredients for the Base:

160g gluten-free digestives

60g melted butter (or non-dairy)

Ingredients for the Filling:

200g dairy-free white chocolate

160ml tinned coconut milk solids

100g lactose-free soft cheese (or non-dairy)

1 firm yellow banana (with no dark spots on the skin)

Method:

Put the tin of coconut milk in the fridge overnight. (This helps the coconut fat solidify and makes it easier to remove it from the tin the next day.)

Line an 7 inch circular removable base baking tin with greaseproof paper. (If you don’t have a removable base tin then just line a normal one with greaseproof, but make sure the greaseproof goes over the edges, so you can lift it out of the tin.)

Crush the digestives until it resembles sand and then mix in the melted butter. Pour it into the baking tin and press down to form a base. Put it in the fridge to solidify.

Melt the white chocolate in the microwave, stirring extremely frequently to ensure it doesn’t burn. (I stir it every 10-15 seconds because it can burn really fast!)

Place the tinned coconut milk solids (the firm white coconut fat from the tin) and soft cheese in a microwaveable jug and heat it until it is warm. Stir the white chocolate into it.

Line the digestive base with sliced bananas and then pour the white chocolate cheesecake mixture on top and then put it back in the fridge. (I decorated mine with some dried strawberries, but you could use some dark chocolate, if you prefer, or leave it plain.) Serve.

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Fody Foods Competition!

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Fody Foods Dark Chocolate, Nuts & Sea Salt Bars

Some time ago Fody Foods contacted me to see if I’d like to try their new Dark Chocolate, Nuts and Sea Salt snack bars and I quickly took them up on the offer. However, they most generously also gifted me a whole box of their bars, so that I could offer them as a competition prize for UK readers on my Facebook page!

I’m really excited to offer you a chance to win a whole box of Fody Foods’ new Dark Chocolate, Nuts and Sea Salt snack bars!

I’ve tasted them and I think they’re out of this world. I’ll be honest, I’m not a massive fan of the whole sea salt and chocolate combination, but I really like it in these because they’re not overly salted. In fact, I think the levels of sweet to salty are just right.

I also love the fact that they’re packed full of almonds, peanuts and walnuts because the high protein content of the bars keeps hunger at bay for ages! They’ve been tested by Monash and one bar is certified as a low FODMAP serving.

If you live in the UK and you’d like a chance to win this box of
Dark Chocolate, Nuts and Sea Salt snack bars just head over to my Facebook page and like and share the competition post. The winner will be chosen at random on Sunday the 3rd of March 2019.

Terms and conditions:

Competition only open to UK entrants.

No cash alternative to prize.

No responsibility is taken for the consumption of the bars. Note that the bars are listed as containing: Nuts – almonds, peanuts and walnuts; Soya; May contain Milk; Egg and other Tree Nuts. See picture below for full ingredients list.

Entrants must successfully like and share The Fat Foodie competition post on Facebook within the allocated timeframe. If these conditions are not met their entry is deemed invalid.

Ingredients listing for bars.

The Fat Foodie Cookbooks are now available from Amazon worldwide!


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And in paperback!


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Dairy-Free Chocolate Truffles (makes 32)

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Dairy-Free Chocolate Truffles by The Fat Foodie

As much as I enjoy biscuits and cake, sometimes the only thing that will satiate my sweet tooth is a hit of pure chocolate. However, so many types of chocolate contain dairy, so it can be hard to find a sweetie that fits the bill. Also, a lot of pre-made chocolates can be of pretty mediocre quality and don’t seem worth the money they ask for them. Thankfully, that’s where these homemade dairy-free chocolate truffles come in. I’d estimate that this entire batch of dairy-free chocolate truffles cost me around £1.50 to make. I know that seems unbelievable, but it’s true.

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Lemon and Poppyseed Muffins (makes 12)

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Lemon and Poppyseed Muffins by The Fat Foodie

The other day I was contacted by the publisher Modern Books and asked if I’d like to review a copy of Calm Belly Cookbook by the Norwegian low FODMAP writer Cecilie Hauge Ågotnes who runs the website Low FODMAP Blog. I jumped at the chance to have a read of Cecilie’s book and got my copy a few days later. Now, hand on heart, I promise I’m going to write an honest, fair and balanced review of the book. Yes, I have included Amazon affiliate links to the book, but it’s entirely up to you as to whether or not you’d like to use them.

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