Banana and White Chocolate Cheesecake (serves 6-8)

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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Low FODMAP All-Butter Flapjacks (makes 24)

Low FODMAP All-Butter Flapjacks by The Fat Foodie

I’ve posted a recipe for flapjacks before in the form of my Iron-Rich Flapjacks which are fairly low fat and are filled with delicious low FODMAP dried fruits, nuts and seeds, but although those flapjacks are nice, sometimes all you want is a butter-enriched simple flapjack which celebrates the incredible ingredients which are butter and oats.

(The recipe for my Iron-Rich Flapjacks can be found here: https://thefatfoodie.co.uk/2018/01/07/iron-rich-flapjacks-makes-20/).

I have no shame in telling you that this is a very plain, yet classic, recipe for all-butter flapjacks and it’s a real fall-back biscuit in my house due to its tastiness and ease of baking.

Butter, in and of itself, is low FODMAP in portions of 19g or less per serving which makes these All-Butter Flapjacks a low FODMAP biscuit. In fact, butter doesn’t actually contain FODMAPs. However, all forms of fat have the potential to increase gut motility (i.e. make you poop faster/more frequently), so if you’re sensitive to fats, I’d advise you to stick to the recommended low FODMAP portion size of 1 serving.

These low FODMAP All-Butter Flapjacks are rich, indulgent and extremely delicious while adding valuable insoluble fibre to your diet. If that’s not nutritionally celebrating the best of both worlds I don’t know what is!

Ingredients:

500g gluten-free oats

130g salted butter

130g brown sugar

4 tbsps golden syrup

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6 and line a large tin or high-sided baking tray with greaseproof paper.

Put a saucepan over a medium heat and melt the butter and syrup together until combined.

Add the brown sugar and stir until dissolved.

Measure the oats into a large bowl and then pour over the syrup mixture and mix well until all of the oats are coated.

Pour the oats into the baking tin, press them down until they are level and then bake them in the oven for 25-30 mins until golden brown.

Leave them to cool down a bit and then cut them into 24 portions before serving.

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Gluten-Free Scones (makes 12)

Gluten-Free Scones by The Fat Foodie

I’ve struggled for a while now to develop a decent recipe for making homemade gluten-free scones because I find that the pre-made ones you can buy from the supermarket are often really dry and can be quite grainy. It’s taken some time, but I’m now really happy with this recipe and I’m glad to be able to share it with you.

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Cranberry Sticky Toffee Pudding with Butterscotch Sauce (serves 6-8)

Cranberry Sticky Toffee Pudding with Butterscotch Sauce by The Fat Foodie

I think I’ve mentioned before that I had a couple of punnets of fresh cranberries left in the freezer which needed to be used up, so the other day when I was trying to fit fresh shopping into the freezer I took a pack of cranberries out to make some room and after a quick brainstorming session I decided to try making a cranberry sticky toffee pudding with them and, by Jove, it worked really well!

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