Low FODMAP salted dark chocolate delicious tart (egg-free)

My favourite tart recipe in the world is Donna Hay’s Dark Chocolate Pretzel Tart. Dark chocolate and salt? The best combination ever. Ever.

(Her recipe is in Issue 64 2012)

And here is my egg-free, FODMAP-friendly version:

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  • 120g gluten-free digestive biscuits
  • 120g gluten-free pretzels
  • 180g butter, melted
  • 375g dairy-free dark chocolate
  • 1 1/4 cups coconut milk
  • 2 tbsp of your fave liqueur (I used drambuie)

Process the biscuits and pretzels to crumbs and add the butter until combined. Press into a tart tin and throw in the fridge for about an hour.

Place dark choc, coconut milk and liqueur in a saucepan and stir over low heat until melted. Pour into biscuit base and refrigerate until set.

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The above pic is decorated with coconut chips – they are delish and have no preservatives added.

If you have extra pretzels and chocolate leftover, dip the pretzels in melted chocolate and use them to decorate the top.

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Low FODMAP desserts

One of my besties is on the low-FODMAP diet to help with some health problemos. I cook for her regularly, and at first I freaked out quite a lot when I looked at the no-go list. And then add to that dairy and egg allergies from other family members!! Desserts become quite difficult…

But I’m getting it sorted now, and I’m particularly proud of two desserts that I pulled out for Christmas, and then her birthday.

And here is Christmas in a Glass (low-FODMAP, gluten-free, dairy-free, egg-free):

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The bottom is a layer of coconut tapioca pudding. I boil 3/4 cup of tapioca pearls in water, drain them, stir in a tin of coconut milk and let it set in the fridge.

On top is cinnamon-salted popcorn, a candycane, fresh blueberries, coconut chips (these are McKenzies brand and are beautiful) and gingerbread. I altered a Donna Hay recipe (from Issue 78, pg 150) for the gingerbread.

Gingerbread dough (more FODMAP friendly):

  • 125g butter or nuttelex, softened
  • 1/2 cup brown sugar
  • 2/3 cup treacle
  • 2 1/2 cups GF plain flour
  • 1 tsp bi carb soda
  • 3-4 tsp ground ginger (depending on your palate!)
  • 1-2 tsp mixed spice (depending on your palate!)

Cream the butter and sugar. Add the other ingredients and beat until it comes together in a smooth dough. Press into a tin and bake for about 30 mins at 160 degrees.


 

Then, as a birthday cake, I made a layered pudding! The tapioca is the same again on the bottom. The next layer is frozen banana (freeze bananas, then whiz them in the food processor until they look like icecream) and topped with ganache. I made the ganache using 2/3 cup of coconut milk and 90g of dairy-free dark chocolate. And again, sprinkled with coconut chips.

Looking back, I realised that this is actually a pretty healthy dessert – the only sugar is in the dark chocolate!

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