I can’t keep it in any longer, so I’ll cut to the chase and start with the latter in that title – I’m writing a cookbook! A LOW FODMAP COOKBOOK!
I’ve been hinting non-stop about working on a special project and you’ve probably noticed things beings a little quieter around here recently – and now I can finally say why!
The last six months have been a mirage of research, writing, cooking, testing, Skype calls, conversations, photo shoots, styling and eating. It’s official… published in partnership with the Australian experts FODMAP Friendly, who are now working internationally to help FODMAP followers around the world, The FODMAP Friendly Kitchen will be a (hopefully beautiful) full-colour recipe book with over 100 easy and tasty recipes, an introduction to the low FODMAP diet, helpful meal plans as well as tips and stories from my own experience with food intolerances.
And you can preorder it HERE!
Nighty-five percent of recipes (I had to throw a couple of your favourite blog ones in there!) are un-blogged brand-new creations, from gooey sea salt pecan brownies and passion fruit cupcakes with coconut cream frosting to quinoa and feta patties with crispy rainbow slaw and cheats buckwheat pizza with spring greens and seed pesto, perfect to make with friends.
ALL low FODMAP, simple to make, good for your gut and most importantly, delicious.
It’s being published by Hodder & Stoughton, the team behind some of my favourite books from authors such as Ella Woodward from Deliciously Ella and Calgary Avansino and will be out on shelves on 12 January 2017!
I’ve been hard at work for months now and I can’t wait to show you how it’s coming together! All promo stuff for the book on Twitter and Instagram will be tagged with #fodmapfriendlykitchen too so you can follow along and add your own photos/tweets!
I’m so excited that I can now share updates and previews as we go – but I’d also love to hear if there’s a recipe you’ve been dying to see – please do get in touch at shecanteatwhat@gmail.com. This cookbook is about making lives easier and healthier for those of YOU who suffer from the nasty symptoms of IBS and spreading the word about the amazing FODMAP friendly lifestyle.
Before I get on to the recipe below (which might be more apt being called rainy-day tarts considering the weather outside), I just wanted to take a minute and say THANK YOU from the bottom of my heart to all of you for being the most incredible bunch of foodies and bloggers out there. To those that have been reading and cooking along with me for the last two years, that have got in touch to say how much they like my recipes or how reading my blog has helped changed their life – it’s you that keeps me going when I’m shattered and frantically typing in my pjs at 2am!
When I set out to start this blog, I honestly had no expectation of what would come of it. I knew I was passionate about food and health and was struggling to find healthy, easy, FODMAP friendly recipes to cook. I knew I wanted a project to work on where I could write and be creative, and I knew if nothing else, my mumma would read it. Two/three years later and I’m just so grateful that I get the opportunity to share it with all of you!
So before I get too emotional, please see my recipe below for delicious summer fruit tarts, with a crunchy ginger oat crust and silky sweet filling, topped with aromatic dried rose petals for that extra oopmf. Spoil your family, friends, loved ones or just yourself this summer with a deceptively simple dessert so healthy you could even have it for breakfast.
- Crust
- 25g coconut flakes
- 180g rolled oats, certified gluten free if needed
- 1 tsp ground ginger
- 60ml coconut oil, melted
- 60ml maple syrup
- ¼ tsp sea salt
- 150g lactose free yogurt
- ½ vanilla bean, seeds scraped, or 1 tsp pure vanilla extract
- 50g strawberries and raspberries mix
- 1 tbsp maple syrup
- Dried rose petals and small amount of crushed sunflower seeds to decorate (optional)
- Preheat the oven to 180C.
- To make the tart crusts, add the coconut, oats, and ginger.to the bowl of a high powered blender and blend on high until you have a semi-fine flour.
- Add the coconut oil, maple syrup, and sea salt and blend on high until you have a pliable dough.
- Press equal amounts of the dough into four 4.75″ tart pans (or you could use one regular 9″ tart pan).
- Prick the bottoms of the tarts with a fork all over.
- Place the tarts in the oven and bake for 18-20 minutes, or until golden brown.
- Once baked, let cool completely at room temperature before removing the crusts from the tart pans.
- For the filling, combine the yogurt, fruit, maple syrup and vanilla in the bowl of a high powered blender. Blend until smooth and then refrigerate, covered, until ready to use.
- To make the beauties, spoon the yogurt and fruit filling into each of the tarts equally, before topping with dried rose petals and sunflower seeds. Serve immediately or refrigerate until ready to serve. Best within 24 hours (but I bet they don’t last that long!)
