The Low-FODMAP Diet Cookbook (34 page)

SERVES 10–12

Chestnut meal (not to be confused with chestnut flour) is crushed chestnuts, and has a grainy, mealy texture. It may be available from gourmet food stores or online and should be stored in the freezer or fridge. If you can't find it, substitute pureed chestnuts (either canned or homemade; see the headnote on
page 84
).

Nonstick cooking spray

1 batch Tart Crust dough (
page 205
), chilled

¾ cup (165 g) superfine sugar

2 tablespoons ground cinnamon

One 14-ounce (396 g) can fat-free sweetened condensed milk

One 8-ounce (225 g) package mascarpone or reduced-fat cream cheese, at room temperature

1½ cups (225 g) chestnut meal

4 large eggs

Confectioners' sugar, for dusting

Gluten-free, lactose-free ice cream, for serving

1.
Preheat the oven to 350°F (170°C). Grease a 9-inch (23 cm) fluted quiche pan with cooking spray.

2.
Place the chilled dough between two sheets of parchment paper and roll out to a thickness of about ⅛ inch (2 to 3 mm). Ease the crust into the flan dish and trim the edges to neaten.

3.
Line the crust with parchment paper, fill with pie weights or rice, and bake for 10 minutes, or until lightly golden. Remove from the oven and reduce the oven temperature to 325°F (160°C). Remove the weights and parchment.

4.
Meanwhile, to make the filling, combine the superfine sugar, cinnamon, condensed milk, mascarpone, chestnut meal, and eggs in a food processor or blender and blend until smooth and well combined. Pour the filling into the warm crust.

5.
Bake for 50 to 60 minutes, until set. Remove and let cool completely in the pan before serving.

6.
Dust with confectioners' sugar and serve with ice cream.

PER SERVING
(
¹
/
₁₂
recipe):
506 calories; 8 g protein; 21 g total fat; 7 g saturated fat; 71 g carbohydrates; 3 g fiber; 188 mg sodium

SERVES 10–12

This cheesecake has a sweet, zesty topping, which gives a lovely fresh contrast to the creamy filling. If you prefer to keep things simple, however, leave off the topping.

9 ounces (250 g) gluten-free vanilla cookies, crushed (about 2½ cups)

4 tablespoons (½ stick/60 g) unsalted butter, melted

CHEESECAKE FILLING

1 heaping tablespoon unflavored gelatin powder

One 8-ounce (225 g) package reduced-fat cream cheese, at room temperature

¾ cup (165 g) superfine sugar

2 tablespoons plus 2 teaspoons fresh lemon juice

1 to 2 heaping tablespoons grated lemon zest

1⅓ cups (300 ml) light whipping cream

LEMON TOPPING

1½ teaspoons unflavored gelatin powder

3 tablespoons (45 g) unsalted butter, cut into cubes, at room temperature

½ cup (110 g) superfine sugar

1 large egg yolk, lightly beaten

1 teaspoon grated lemon zest

2 tablespoons plus 2 teaspoons fresh lemon juice

NOTE:
If you have lactose intolerance, this recipe is not suitable unless consumed in very small amounts. If you would like to enjoy a regular serving size, first take an adequate number of lactase enzyme tablets.

1.
Mix together the crushed cookies and melted butter in a medium bowl. Press evenly into the bottom of an 8-inch (20 cm) springform pan. Refrigerate while you prepare the filling and topping.

2.
To make the filling, add ½ cup (125 ml) cold water to a small heatproof bowl and whisk in the gelatin with a fork. Set aside for 5 minutes, or until the gelatin has begun to gel. Fill a larger bowl with boiling water, set the bowl containing the gelatin into it, and stir constantly until the gelatin has completely dissolved.

3.
Combine the cream cheese, sugar, lemon juice, lemon zest, and dissolved gelatin in a food processor or blender and process for 1 to 2 minutes, until smooth.

4.
Beat the cream in a medium bowl with a handheld electric mixer until thickened. Using a large metal spoon, fold the whipped cream into the cream cheese mixture. Pour the filling into the cookie crust. Cover and refrigerate for 3 hours, until set.

5.
To make the topping, add ½ cup (125 ml) cold water to a small heatproof bowl and whisk in the gelatin with a fork. Set aside for 5 minutes, until the gelatin has begun to gel. Fill a larger bowl with boiling water, set the bowl containing the gelatin in it, and stir constantly until the gelatin has completely dissolved.

6.
Combine the dissolved gelatin, butter, sugar, egg yolk, and lemon zest and juice in a small saucepan. Stir over low heat for about 15 minutes, until thick enough to coat the back of a spoon. Let cool to room temperature.

7.
Pour the topping evenly over the filling, then return the cheesecake to the refrigerator for at least 3 hours, until set.

PER SERVING
(
¹
/
₁₂
recipe):
380 calories; 7 g protein; 24 g total fat; 12 g saturated fat; 37 g carbohydrates; 1 g fiber; 160 mg sodium

SERVES 9

Making these in miniature allows each guest to have an individual serving. However, you certainly can make this into one big cheesecake if you prefer. Use a 9-inch (23 cm) springform pan if you wish to do this, and bake, covered, for 50 to 60 minutes.

7 ounces (250 g) gluten-free vanilla cookies, crushed (about 2 cups)

4 tablespoons (½ stick/60 g) unsalted butter, melted

2 cups (300 g) fresh or frozen blueberries

Two 8-ounce (225 g) packages reduced-fat cream cheese, at room temperature

One 14-ounce (396 g) can fat-free sweetened condensed milk

2 teaspoons vanilla extract

½ cup (125 ml) light whipping cream

2 large eggs

¼ cup (35 g) cornstarch

NOTE:
If you have lactose intolerance, this recipe is not suitable for you unless consumed in very small amounts. If you would like to enjoy a regular serving size, I recommend that you first take an adequate number of lactase enzyme tablets (available at pharmacies).

1.
Preheat the oven to 325°F (160°C).

2.
Mix together the crushed cookies and melted butter, then press into the bottom of nine 4-inch (10 cm) springform pans. Divide the blueberries evenly over the cookie crusts.

3.
Combine the cream cheese, condensed milk, vanilla, cream, eggs, and cornstarch in a food processor or blender and process until smooth. Pour the batter over the crusts. Bake for 15 to 20 minutes, until lightly golden and firm to the touch.

4.
Allow to cool completely in the pans, then cover and refrigerate for 3 hours before serving.

PER SERVING:
512 calories; 9 g protein; 18 g total fat; 9 g saturated fat; 37 g carbohydrates; 1 g fiber; 252 mg sodium

SERVES 10–12

This indulgent tart is very rich, so you only need a small serving—though you can always go back for seconds, and thirds! If gluten-free chocolate cookies are unavailable, the tart can be made without a crust. In this case, bake it in a greased 7- or 9-inch (19 cm) springform pan.

Nonstick cooking spray

7 ounces (200 g) gluten-free chocolate cookies, crushed (about 2 cups)

5 tablespoons (75 g) unsalted butter, melted

CHOCOLATE FILLING

8 ounces (225 g) good-quality dark chocolate, broken into pieces

10 tablespoons (1¼ sticks/150 g) unsalted butter, cut into cubes, at room temperature

¾ cup (165 g) superfine sugar

2 teaspoons vanilla extract

¼ cup (60 ml) coffee liqueur (optional)

5 large eggs, at room temperature

Unsweetened cocoa powder, for dusting

Gluten-free, lactose-free, ice cream, for serving

1.
Preheat the oven to 300°F (150°C). Grease a 9-inch (23 cm) fluted tart pan with cooking spray.

2.
Mix together the crushed cookies and melted butter in a medium bowl. Press evenly into the bottom of the tart pan. Refrigerate while you prepare the filling.

3.
To make the filling, place the chocolate in a small heatproof bowl or the top part of a double boiler. Set over a saucepan of simmering water or the bottom part of the double boiler (make sure the bottom of the bowl does not touch the water), stirring occasionally until melted. Set aside to cool slightly.

4.
Combine the butter, sugar, vanilla, coffee liqueur (if using), and 1 egg in a medium bowl and beat with a handheld electric mixer until pale and creamy. Add the melted chocolate and beat until well combined. Set aside.

5.
Clean the mixer beaters. Beat the remaining eggs in a large bowl for 3 to 5 minutes, until increased in volume by two or three times. Pour the chocolate mixture into the eggs and beat on low speed for 1 to 2 minutes, until combined.

6.
Pour the filling evenly over the cookie crust and bake for 45 to 50 minutes, until set. Remove and let cool to room temperature, then refrigerate for 2 to 3 hours. Dust generously with cocoa and serve with ice cream.

PER SERVING
(
¹
/
₁₂
recipe, not including ice cream):
405 calories; 4 g protein; 26 g total fat; 15 g saturated fat; 36 g carbohydrates; 2 g fiber; 51 mg sodium

MAKES 24

These are just the thing for people on a low-FODMAP diet to make as an alternative to apple pie during the festive season. Having said that, they are of course delicious all year round! The recipe can be halved for a smaller get-together.

Nonstick cooking spray

2 batches Tart Dough, chilled (
page 205
)

FILLING

1 tablespoon (15 g) unsalted butter, at room temperature

¼ cup (55 g) packed light brown sugar

½ teaspoon vanilla extract

1 large egg

¼ cup (60 ml) maple syrup

½ cup (60 g) pecans, roughly chopped

Confectioners' sugar, for dusting (optional)

1.
Preheat the oven to 325°F (170°C). Grease two 12-cup mini tartlet or mini muffin pans with cooking spray. Line a baking sheet with parchment paper.

2.
Place the chilled pastry dough between two sheets of parchment paper and roll out to a thickness of about ⅛ inch (2 to 3 mm). Cut out 24 round crusts with a scalloped 1- to 1½-inch (3 to 4 cm) pastry cutter to fit the mini tartlet pans. Place in the cups and trim the edges to neaten. Using a star-shaped cookie cutter (or other desired shape), cut out 24 small stars. Place the stars on the baking sheet. Bake the crusts and stars until golden (the crusts will take about 10 minutes, but the stars will only need 7 to 8 minutes). Remove from the oven and cool on a wire rack.

3.
Increase the oven temperature to 350°F (180°C).

4.
To make the filling, combine the butter, brown sugar, and vanilla in a small bowl and beat with a handheld electric mixer until creamy. Beat in the egg and maple syrup, then stir in the chopped pecans.