Brown Rice, Almond and Cocoa Cookies

Inspired by Parkin, a syrupy ginger cake traditionally had on Bonfire night in the North of England, this bundt cake is a no less delicious gluten-free and lower FODMAP alternative. Instead of higher FODMAP golden syrup and treacle, I’ve used the sweet syrup from a stem ginger jar to get that unctuous texture, along with ground walnuts, dark brown sugar and olive oil.

To ensure maximum ginger flavour there are four! types of ginger - stem, ground, fresh and crystallised - while cinnamon and garam masala give the cake warmth and a little extra spice.

I love serving this cake topped with a spoonful of yogurt or crème fraiche.

This is a delicious summer salad that is low FODMAP and gluten free. If you wanted, you could remove the goats cheese to make it vegan, or alternativly add some grilled chicken to boost the protein content if you like!

This is a very speedy cake to throw together once the sweet potato is cooked, and it’s low FODMAP friendly, and dairy and gluten free. It can be vegan and egg-fee too if you use an egg substitute such as a flax egg or commercial egg alternative.

You can serve it by itself, or with a spoonful of yogurt or low FODMAP friendly yogurt substitute.

I hope you like it!

All the flavours of a hot cross bun, in rich, buttery no-bake cheesecake form. This recipe turned out even better than I could have imagined and I especially love how the tart orange marmalade peeks through the creamy vanilla filling, enticing you to find out what’s below.

In baking, lactose free cream and cream cheese don’t always work in the same way as their regular counterparts. Rather than fighting that fact, I’ve used regular double cream in this cheesecake recipe, within the low FODMAP limit, which is what allows the cheesecake to set without the need for gelatine or something similar. Chilling overnight is really important too and if the filling ever feels like it could do with some extra setting power, a quick freezer stint always works.

This chocolate torte is Low FODMAP friendly and naturally gluten free, but doesn't compriise on taste! The berries and almonds bring an extra depth of flavour, ensuing this will be a crowd pleaser recipe.

If you like this recipe, you can double to make two batches as it freezes really well.

There are many things I love about pumpkin pie - the creamy spiced filling, the signal that Autumn is well and truly upon us and the happy notion that I’m sneaking some veggies into my dessert. Things I’m not always such a fan of however, include: waiting for the pastry to rest, the faff of lining a tart tin and having to convince the made-up minds of friends and family members with previous bad pumpkin pie experiences that it can be in fact, delicious.

One look and bite of these simple, stress-free, pumpkin pie bars with a press-in pecan crust will sway any pumpkin pie sceptics within an instant. They are deceptively good, taste even better the next day and they just so happen to be plant based, as well as low FODMAP, for any eaters that need them to be. A bonus element: the crust to filling ratio is almost 50/50, which for pumpkin pie is how I like it and think you might too.

Feel free to sub in dairy butter and lactose free milk and if you don’t have a strong blender to help blitz the pecans, you can use ground almonds instead.