Low FODMAP Recipe: Christmas Slice
It’s that time of year again: all the yummy, high FODMAP Christmas desserts start appearing and for someone following a low FODMAP diet, this can seem incredibly unfair. We’ve come up with a solution though – a low FODMAP recipe for a very special little Christmas slice.
Served warm with lactose free custard, ice cream, cream or yoghurt, it will make a lovely dessert on Christmas Day, or else slice it up into small pieces to take into work before the break to spoil everyone. You could even just keep it in the fridge at home for yourself!
Low FODMAP Christmas Slice
15-20 minutes preparation time, 20-25 minutes cooking time
Makes 24 small pieces or 12 large slices
1 orange, peeled and blended
¾ cup mixed berries (strawberries, mulberries, raspberries, blueberries)
½ cup walnuts (blended in food processor to a grainy consistency)
½ cup macadamias (blended in food processor to a grainy consistency)
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup buckwheat flour
½ cup shredded coconut
tbsp chia seeds
1 tsp ground cinnamon
Dash of your choice of liqueur
- Preheat oven to 180 degrees celsius (or 160 degrees celsius fan forced)
- Combine fruit and egg in a bowl and mix well
- Combine the rest of the dry ingredients in a different bowl, then stir in fruit and egg mix till they all bind together
- Bake for 20-25 minutes or until golden on top
- Cool on a cooling rack and cut into slices
Slice keeps for up to 5 days, but may also be frozen and kept for up to 3 months.