FODMAP-Free Desserts

Angel Food Cake

Serves: 10
Light and delicious!

Ingredients

• 1¾ cups sugar
• ¼ teaspoon salt
• 1 cup FODMAP Free cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• ⅓ cup warm water
• 1 teaspoon clear vanilla or almond extract *
• 1½ teaspoons cream of tartar

Instructions

1. Preheat oven to 350 degrees F.
2. Allow the eggs to come to room temperature.
3. In a food processor, process sugar for about 2 minutes or until it is superfine consistency.
4. Set aside half of the sugar.
5. Sift the remaining half of the sugar with the salt and FODMAP Free cake flour.
6. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, extract and cream of tartar. Whisk for 2 minutes.
7. After whisking for 2 minutes, switch to a hand mixer and slowly add the other half of the sugar, beating constantly on medium speed. Beat until medium stiff peaks form.
8. Lightly sprinkle some of the flour mixture onto the egg whites (dust the top of the foam).
9. Gently fold in the flour using a rubber spatula. Continue until all of the flour mixture is incorporated.
10. Carefully spoon mixture into an ungreased angle food cake pan. **
11. Bake for 35 minutes before checking for doneness with a wooden toothpick or skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
12. Cool upside down on cooling rack for at least an hour before removing from pan.

Helpful hint: Fresh eggs are the easiest to separate.

Coconut Chiffon Spice Cake

Serves: 12

Ingredients

• 1 cup solid coconut oil
• ½ cup solid butter flavored Crisco
• 2 cups sugar
• 7 large eggs, separated
• 1½ teaspoons pure vanilla extract
• 1½ teaspoons pure almond extract
• 3 cups all-purpose gluten free flour
• 1½ teaspoons xanthan gum
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cream of tartar
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 cup coconut milk
• ¾ cup shredded coconut

Instructions

1. Preheat the oven to 350° F.
2. Spray the sides of 2 9-inch round cake pans with non-stick cooking spray.
3. Line the bottom of each pan with wax paper and then lightly spray the pan again.
4. In a medium bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda, cream of tartar, nutmeg, cloves and salt.
5. In a large bowl, cream the butter and sugar on medium-high speed with an electric mixture, until light and fluffy (approximately 5 minutes).
6. Separate the eggs, placing the egg whites in a small bowl and adding the yolks to the butter/sugar mixture.
7. With the mixer on medium speed, beat until the egg yolks are well combined.
8. Add the vanilla and almond extracts and mix well. The extracts may make the mixture look curdled—don’t worry!
9. With clean beaters, beat egg whites until stiff peaks form and set aside.
10. With the mixer on low speed, alternately add the dry ingredients and coconut milk to the batter. Mix until well combined (approximately 5 minutes).
11. Using a rubber spatula, fold egg whites and coconut into the batter.
12. Pour the batter evenly into the 2 prepared cake pans, carefully spreading it to the edges of the pan and smoothing the top with the rubber spatula.
13. Bake for 45 to 55 minutes, until the tops are browned and a toothpick inserted into the cake comes out clean.
14. Cool cake completely before icing.

Lemon Raspberry Tart

Serves: 10

Ingredients

• ½ of the FODMAP Free Sugar Cookie recipe (approximately 3 cups dough)
• 2 teaspoons grated lemon zest
• 1 cup FODMAP Free Lemon Curd
• 3 cups fresh raspberries
• Fresh mint leaves and/or confectioner’s sugar as garnish

Instructions

1. Preheat the oven to 350° F.
2. Spray the sides of a 10-inch springform pan with non-stick baking spray and cover the bottom with wax or parchment paper before assembling the pan.
3. In a large bowl, knead lemon zest into FODMAP Free Sugar Cookie dough.
4. Press dough evenly over the bottom of the pan, making a ½ inch rim around the sides. This will form a tray for the toppings.
5. Bake for 30 minutes or until golden brown.
6. Carefully remove sides from the springform pan and allow crust to cool completely.
7. Transfer cooled crust to serving platter, removing the wax/parchment paper from the bottom of the crust.
8. Spread the lemon curd evenly over the crust.
9. Top with fresh raspberries.
10. Garnish with fresh mint leaves and/or sprinkle with confectioner’s sugar.
11. Refrigerate until ready to serve.