Gluten-Free Carrot and Pecan Cake (serves 6-8)

Gluten-Free Carrot and Pecan Cake made by The Fat Foodie

Gluten-Free Carrot and Pecan Cake made by The Fat Foodie

I recently got a copy of The Complete Low-FODMAP Diet book from the library and it has a great recipe section at the back. I’m definitely going to buy a copy of my own though because it’s an invaluable resource for following the low FODMAP diet, as is the cookbook. As I was reading, one of the recipes that caught my eye was one for a gluten-free carrot and pecan cake.

Now let me tell you, I love cake, but I hate gluten-free cakes that have that horrid granular texture and whip all of the moisture out of your mouth whilst you try to chew them. Nope. Just nope. However, I’m very pleased to tell you, friends, that this cake is not like that. It’s moist, moreish and massively tasty!

The official recipe in the book calls for a blend of cornflour, rice and tapioca flours, but who has time for that? I just used a Doves Farm Gluten-Free Plain White Flour blend (which I’m going to start buying in bulk) and it worked just fine. Dove’s Farm G/F flour is also a good option because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP ingredients. The recipe also just states that you’re to use “2 small carrots”, but I hate that sort of instruction, particularly when it comes to making things like cakes when the quantities you use can make a massive difference to the overall result of the cake. Instead, I weighed my carrots and ascertained that 250g of carrots was the optimum carrot quantity needed. You’re welcome.  😉

I must admit, I tweaked the recipe that was in the book, so this is my version of the one you’ll find in The Complete Low-FODMAP Diet book. However, I’ll justify this ‘tweakage’ by stating that I think the different flours used called for a bit more rice milk and a bit less egg. And some nutmeg because all carrot cakes should have a bit of fresh nutmeg grated into them. And a coconut milk frosting too because all good cakes deserve to be draped in yet more sugar, don’t you think? What can I say, I’m a rebel.

This makes quite a large cake, so although the book recommended baking it in a single cake tin I actually baked mine in two smaller sandwich tins. My intention was to sandwich the two cakes between a dairy-free coconut icing, but the icing let me down because it wasn’t thick enough to join the cakes together. As a result, I just drizzled the coconut frosting over the carrot and pecan cake as you would with cream and it was delicious none the less.

If you fancy a slice of a good carrot and pecan cake, regardless of whether you’re gluten-free or not, I’d really recommend using this recipe. It makes a wonderfully delicate, but moist cake that’s speckled with sweet little carrot pieces and soft, yielding, tasty fragments of pecan nut. It’s definitely one of the best gluten-free carrot and pecan cakes I’ve ever had.

Gluten-Free Carrot and Pecan Cake made by The Fat Foodie

Gluten-Free Carrot and Pecan Cake made by The Fat Foodie

Ingredients:

250g grated carrots

270g 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.)

220g sugar

100g pecans

1 tsp bicarbonate of soda

2 tsps of baking powder

1 tsp xanthan gum

1 tsp vanilla extract

2 tsps ground cinnamon

1/2 tsp freshly grated nutmeg

130ml rice milk

2 large eggs

125ml vegetable oil

For the frosting:

1 tsp lemon juice

The coconut cream from a 400ml can of coconut milk (the solid fat that sits at the top) – Only use the solid cream, discard the rest of the coconut milk

350g icing sugar

Method:

Preheat your oven to 170C/150C Fan/325F/Gas mark 3.

Prepare a pair of cake tins by lining them with greaseproof paper.

Put all of your wet ingredients into a large mixing bowl and whisk together.

Add all of the other ingredients (apart from the frosting ingredients) and whisk together until it’s all fully combined.

Pour into the two cake tins making sure an equal amount of cake mix is in each tin.

Bake for around 35-40 minutes or until a skewer pushed into the middle comes out clean.

In the meantime, make your frosting by putting all of the frosting ingredients into a jug or bowl and whisking together. Add more lemon juice if it needs loosening up or more icing sugar if it’s too liquid.

Once baked, remove from the oven and let them cool.

Once they’re cold, serve with a drizzle of coconut frosting.

Gluten-Free Carrot and Pecan Cake made by The Fat Foodie

Gluten-Free Carrot and Pecan Cake made by The Fat Foodie

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Beef Chilli Nachos (serves 4)

Beef Chilli Nachos by The Fat Foodie

Beef Chilli Nachos by The Fat Foodie

On Saturday night I couldn’t be bothered cooking anything particularly time consuming, so I decided that a plateful of corn nachos covered in a rich beef chilli would do nicely for dinner. These nachos only took half an hour to make, but they resulted in a very satisfying and chilled out TV dinner.

I’ve been following the low FODMAP diet and a couple of things that they strongly advise you to stay away from is onion and garlic because they’re renowned for irritating IBS. To begin with I found this very restrictive because onion and garlic are the base ingredients for so many dishes, but as time has went on I’m discovering that really, you don’t notice when they’re omitted from recipes.

When I decided to make these beef nachos I found myself pausing before starting to cook them and asking myself whether they’d be any good without the usual addition of sliced onion and minced garlic, but upon tasting the beef chilli I can happily confirm that they weren’t missed at all.

I served the beef chilli on top of a bed of crispy corn tortilla chips. I used Morrison’s Savers lightly salted corn tortillas which, along with being very tasty, have the added benefits of being both gluten-free and cost only 46p a bag! I only wish I could have added a healthy dollop of guacamole to my nachos, but that’ll need to wait until I’ve finished my two month FODMAP elimination phase. For now the jalapeños and dairy-free cheese did very nicely.

This simple, but tasty recipe for beef chilli nachos makes a generous plateful of crunchy salted tortilla chips that are covered in a rich, hearty and satisfying beef chilli. It’s a perfect meal for those evenings that require you to cook something that’s low fuss, but delicious.

Ingredients:

450g beef mince (or vegan mince)

200g red bell pepper (diced)

1 tbsp smoked paprika

1 tsp cumin

1 tsp dried oregano

360g of tinned chopped tomatoes

Salt and pepper

2 bags of plain gluten-free corn tortilla chips

Possible toppings: jalapeños/guacamole/fresh chilli/fresh coriander/grated cheddar cheese etc.

Method:

Cook your beef mince in a pan (I dry fried mine, but you could add a little oil if you wanted) and once it’s cooked add the red peppers, herbs, spices and tin of chopped tomatoes.

Cook for ten minutes and then taste for seasoning. Add salt and pepper as you see fit, but remember that your tortillas chips are salted, so you might not need as much salt as you think.

Put the tortilla chips on each plate and top with a generous helping of beef chilli.

Add any additional toppings and serve.

Beef Chilli Nachos by The Fat Foodie

Beef Chilli Nachos by The Fat Foodie

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