Tiramisu – Intolerance Friendly Kitchen – Georgia McDermott

**Images courtesy of Georgia McDermott**

Tiramisu: because if cream, carbs, coffee and booze can’t lift your spirits, there’s probably not much that will. Tiramisu traditionally uses mascarpone and whipped eggs for the creamy layer and rum or Marsala for the alcohol. This version uses lactose-free whipping cream, gin or a FODMAP-friendly
spirit of your choice, and gluten-free savoiardi to keep the FODMAP content low.

Tiramisu

LOW LACTOSE
FODMAP FRIENDLY
GLUTEN FREE
Serves: 6–8
Prep time: 1 hour
Cook time: 30–40 minutes


FOR THE SAVOIARDI:
(makes 30–40 biscuits)
4 extra-large eggs, separated
110 g (½ cup) caster sugar
1 teaspoon vanilla bean paste
80 g (½ cup) fine white rice flour
60 g (½ cup) tapioca flour
50 g (½ cup) almond meal
40 g (¼ cup) icing sugar (to finish)


FOR THE COFFEE MIXTURE:
125 ml (½ cup) fresh espresso coffee
2–3 tablespoons gin or FODMAP-friendly spirit of choice
310 ml (1 ¼ cups) hot water


FOR THE CREAM MIXTURE:
500 g (2 tubs) full-cream, lactose-free whipping cream
80 g (½ cup) pure icing sugar


TO FINISH:
70% cocoa solids dark chocolate, to grate unsweetened cocoa powder, to dust

METHOD
Preheat oven to 180°C. Line 2 large baking trays with baking paper. I like to lightly oil the trays first so the paper doesn’t move when I pipe. Place flours in a small bowl and whisk to combine. Combine egg yolks, 55 g (¼ cup) caster sugar and the vanilla bean paste in a large bowl or stand mixer. Using
electric beaters, beat on high speed until light and fluffy, about 5–10 minutes.

Place egg whites in a separate clean, dry bowl. Using clean electric beaters, beat until the whites become frothy, then gradually add the remaining caster sugar. Beat until stiff peaks form. Gently fold half the egg yolk mixture into the egg white mixture. Repeat with remaining half until just combined. Gently fold
flour mixture into egg mixture until just combined.

Place your piping bag in a tall glass, and spoon mixture into the bag. I generally use a ziplock bag with a 2 cm hole cut in one corner. Twist the top to seal. Pipe mixture onto prepared trays to create roughly 10 cm × 3 cm biscuits. Sprinkle with icing sugar.

Bake savoiardi for 8 minutes, then swap the trays and bake for another 5 minutes. Turn the oven down to 150°C and bake for another 10 minutes or until the savoiardi are crisp or tops are golden. Set aside to cool completely on trays.

To make coffee mixture, combine all ingredients in a wide, shallow bowl. Set aside.

To make the cream mixture, combine cream and icing sugar in a large bowl and, using electric beaters, beat until light and fluffy.

Construct: Quickly soak one savoiardi at a time in the coffee liquor mixture. The crunchier the savoiardi, the longer you can leave them to soak. Arrange the soaked savoiardi in the base of a 1.6 litre capacity serving dish.

Once you have completely covered the base of the dish, top the savoiardi with half the cream mixture. It is more important to completely cover the top of the tiramisu (for aesthetics, anyway) so make sure you save enough for that.

Top the cream layer with a generous grating of dark chocolate (I like to use a microplane). I think this chocolate layer makes the difference between an okay tiramisu and an amazing one. Repeat with another layer of savoiardi (any leftover coffee mixture can be drizzled over the biscuits here) and then
carefully spread over the remaining cream mixture. Finish with a super generous grating of the dark chocolate and dust with cocoa powder. Cover and refrigerate until ready to serve (see notes).


NOTES
This recipe for savoiardi should make close to 40 biscuits, which is the perfect quantity for a
1.6 litre/28 cm dish. I have found that savoiardi batter often varies in the amount of biscuits
it yields. I recommend keeping enough ingredients for another batch on hand, just in case. If
your batch comes out with significantly fewer, make another half or whole batch to avoid
getting caught out later. They keep well in an airtight container and are delicious dipped in
espresso. Tiramisu is best served the next day, when the flavours have had a chance to meld
and the cream has set nicely. Leftover tiramisu keeps, covered, in the fridge for 1–2 days, if you can restrain yourself for that long.

** My Note – For those who are time poor – I have found GF savoiardi biscuits in my local supermarket which I have used in this recipe. YUM

Vegan Breakfast Banana Bread – Intolerance Friendly Kitchen – Georgia McDermott

**Images courtesy of Georgia McDermott**

The year 2020 taught us a few things, and one of them was the importance of a good banana bread. This version is refined sugar free, dairy free and vegan, which all sounds pretty good to me. While the quantity of ripe banana in this bread is within FODMAP limits, it might not agree with some. If you don’t get along with ripe bananas, use just ripe or slightly under-ripe ones instead. I find it can be helpful
to roast these first to bring out their sweetness and flavour.
p

LACTOSE FREE
GUM FREE
EGG FREE
VEGAN
FODMAP FRIENDLY
GLUTEN FREE
DAIRY FREE
Serves: 8–10
Prep time: 25 minutes
Cook time: 40–55 minutes

Vegan Breakfast Banana Bread

200 g (1 ¼ cups) fine white rice flour
60 g (½ cup) tapioca flour
2 ¼ teaspoons gluten-free baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
200 g banana, ripe or just ripe

METHOD:
Preheat oven to 180°C. Grease a 21.5 cm x 11.5 cm (base measurement) loaf pan.

Place flours, baking powder and soda, cinnamon and nutmeg in a large bowl and whisk to combine.

Mash the banana in a medium bowl, keeping some larger chunks for texture. Mix in the dry ingredients.

Mix the wet ingredients into the dry ingredients until just combined. Stir in any additions here if using (see notes). You can top the bread with some thinly sliced banana coins or
slices, but this is optional.

Pour the mixture into the pan, sitting it on a baking tray. Cook for 40 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. If necessary, cover with foil and continue to cook for a further 10–15 minutes, or until cooked through.

Set loaf aside to cool in pan for 5 minutes before transferring to a wire rack to cool completely. Slice and serve with vegan, FODMAP-friendly yoghurt if desired.


NOTES
This banana bread will keep in an airtight container for up to 3–4 days.
You can mix in several things here: chocolate, nuts or berries. Just make
sure any additions are vegan, low FODMAP and gluten free if they need

Laksa – Intolerance Friendly Kitchen – Georgia McDermott

**Images courtesy of Georgia McDermott**

Laksa is a spicy noodle soup that hails from South-East Asia. Traditionally, it uses prawn stock as a base, garlic and onion in the spice paste and wheat noodles to finish. This version is vegan, FODMAP friendly and gluten free courtesy of a few simple substitutions. p 253

LACTOSE FREE
GUM FREE
EGG-FREE OPTION
VEGAN OPTION
FODMAP FRIENDLY
GLUTEN FREE
Serves: 4
Prep time: 30 minutes
Cook time: 20 minutes


FOR THE LAKSA PASTE:
5–6 fresh birds eye chillies, (depending on your taste for heat), seeds removed, chopped
3 sticks lemongrass, trimmed, finely grated
50 g (1 small–medium piece) galangal, peeled, finely grated
50 g (1 small–medium piece) ginger, peeled, finely grated
20 g (1 small piece) fresh turmeric, peeled, finely grated
2 teaspoons sweet paprika (optional, for colour)
2 tablespoons vegetable oil

FOR THE BROTH:
2 tablespoons vegetable oil
5–6 spring onions, green parts only, chopped
20–30 fresh curry leaves, stalks removed
60 ml (¼ cup) vegan fish sauce
1 tablespoon light brown sugar
1 tablespoon tamarind paste
1 tablespoon gluten-free tamari or dark soy
1.5 litres (6 cups) water or vegan stock
400 ml can coconut milk
400 g gluten-free tofu puffs or cubed, pan-fried tofu

TO FINISH:
½ quantity (200 g) gluten-free Chinese egg noodles
100 g vermicelli noodles
1 bunch Vietnamese mint, leaves picked,
to serve
trimmed bean sprouts, to serve, 1 long red chilli, deseeded, sliced, to serve


Method

  1. To make the laksa paste, use a mortar and pestle or food processor to grind the chilli, lemongrass, galangal, ginger and turmeric until smooth. Add the paprika and oil and mix to combine.
  2. For the broth, heat the oil in a large saucepan over a medium heat. Cook the spring onion greens and curry leaves, stirring, for 2 minutes or until fragrant and softened. Add the laksa paste and cook, stirring, for 2–3 minutes or until fragrant. Add a splash of water if it sticks at any point. Add the vegan fish sauce, sugar, tamarind paste and tamari and stir to combine. Stir in the water or stock and coconut milk. Add the tofu, then reduce heat to low and simmer, uncovered, for 10 minutes to allow flavours to infuse.
  3. Meanwhile, par-cook the Chinese egg noodles (1–2 minutes instead of 2– 3) following instructions on page 251. Pour boiling water over the vermicelli in a heatproof bowl and leave to soften for about 2–3 minutes. Drain and set aside.
  4. Taste and adjust broth according to your preferences. Add a little extra stock or water if necessary.
  5. To serve, divide noodles between serving bowls. Ladle over the hot broth
    and finish with the Vietnamese mint, bean sprouts and chilli.

** Notes

Leftover laksa can be stored in an airtight container in the fridge for up to 2 days. I do recommend taking the noodles out if you are using the psyllium noodles ( as they tend to disintegrate if left in the liquid for long periods.)

Traditional laksa often uses both hokkien and vermicelli noodles. I’ve used a half- batch of my Chinese egg noodles and half vermicelli to make it vegan. If you prefer you can use all vermicelli to make it vegan.

Canned coconut milk often contains gums and thickeners, so read the label before buying.

If you cant find galangal, use a little more ginger and lemongrass ( around 25 g of each) p252

Review: Intolerance Friendly Kitchen – Georgia McDermott

Intolerance Friendly Kitchen

Georgia McDermott

Lantern

Penguin

ISBN: 9781761043932

Description:

Dependable, delicious recipes that make great food accessible for a range of intolerances- gluten free, FODMAP friendly and more.

If you have a dietary intolerance and sometimes feel you’re missing out on foods you’d love to eat, this book is for you.

Intolerance-Friendly Kitchen is all about reliable recipes that are gluten free, low FODMAP and vegetarian, and cater wherever possible to diets without dairy, eggs, nuts, grains, starches or gums.

Georgia McDermott – also known as much-loved Melbourne food blogger @georgeats – is passionate about making life’s delicious moments accessible to everyone, and she’s done all the painstaking recipe testing so you don’t have to. Whether it’s knowing the best flour to use for a certain cake or pastry, or offering a substitution to cut the lactose but keep the flavour, Georgia has worked out how to get the best results every time. Her 100+ beautifully photographed recipes include-

Yeasted croissants
Chocolate babka
Any-flour-you-like brownie cookies
Sourdough cinnamon scrolls
Vegetarian or vegan sausage rolls
Starch-free sourdough
Gluten-free egg pasta
Tofu and ginger dumplings

From bread, cakes and other sweet bakes to pasta, noodles and savoury pastry, this is a collection of recipes so rewarding and easy to follow that meeting your dietary requirements feels like a bonus!

About the Author

Georgia McDermott is a food stylist, food photographer, recipe developer and blogger. Georgia writes, cooks and photographs gluten-free, FODMAP-friendly and pescetarian recipes on her blog and is the author of the bestselling cookbook FODMAP Friendly.

My View:

By far the best gluten free /FODMAP friendly cook book I have come across in a long time. If you have food intolerances but love baking this book is for you!

Posting some great recipes … soon. 🙂 Lets get baking.

Baked Risotto with Pancetta & Sugar Snaps : Dinner Express – George Georgievski

Dinner Express

George Georgievski

Plum

Pan Macmillan Aust

ISBN: 9781760988463

Chuck it in, it’ll be right! This is the attitude I take whenever I make this risotto. I’ve tweaked
the recipe a few times since first eating it at my sister Suzy’s place many, many years ago. The
pancetta is the secret: the smell and crispness is next level and I highly recommend you add
a few extra slices for yourself while no one else is looking. Let’s get crackling, I mean cracking
.”p88

Grab all of this
2 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves, finely sliced
440 g (2 cups) arborio rice
1 litre (4 cups) vegetable stock
1 tablespoon Vegeta stock powder
300 g sliced pancetta
100 g (1 cup) sugar snap peas, trimmed
50 g salted butter
75 g (¾ cup) grated parmesan
1 tablespoon extra-virgin olive oil
60 g baby rocket



Dinner Express by George Georgievski, Published by Plum, RRP $26.99, Photography by Nikole Ramsay

SERVES 4
It’s time to do this
Preheat the oven to 180°C. Line a baking tray with baking paper. Heat the vegetable oil in a flameproof casserole dish over medium heat. Add the onion and garlic and cook for 2–3 minutes, until soft and translucent. Add the rice and give it a good stir for about 1 minute, then add 250 ml (1 cup) of the vegetable stock and let it simmer until the stock has almost disappeared. Pour in the remaining vegetable stock and the Vegeta, then cover with the lid or foil and pop it in the oven for 30 minutes.


Meanwhile, place the pancetta on the prepared tray and bake in the oven for the last 15 minutes of the risotto cooking time, until crisp. Keep an eye on it as the thickness of the slices will determine just how quickly they cook.


Now blanch the sugar snap peas in boiling water for 1–2 minutes, then drain and set aside.
Remove the risotto from the oven and stir through the butter, parmesan, olive oil, sugar snap peas and half the rocket. Scatter the remaining rocket over the risotto and position the pancetta
on top (making sure you eat a few slices while no one is looking). Divide among shallow bowls and serve.

Did you know?
If you’re vegetarian, replace the pancetta with finely sliced tofu sprinkled with smoked paprika and salt. Cook for the same amount of time and scatter over the top before serving. You could also use ‘facon’ (fake bacon) instead, along with vegan cheese and butter to make the risotto
entirely vegan.


Some people say that you need to add dry white wine before the stock for it to be a real risotto, but my little peeps simply don’t like the taste, so I exclude it and add the Vegeta stock powder instead.


Angelic Prawn Pasta : Dinner Express -George Georgievski

Dinner Express

George Georgievski

Plum

Pan Macmillan Aust

ISBN: 9781760988463

Prawns are easy to prepare and quick to cook, making them the ideal dinner for when you
want to chill out and watch Netflix. These days, supermarket delis have some pretty awesome
stuff on offer, including garlic-marinated prawns, which I use in this recipe. In Italy, they never
add parmesan to seafood pasta dishes, so don’t tell anyone if you sprinkle some on top
.” p100

SERVES 4

Grab the following
500 g dried angel hair pasta
2 tablespoons extra-virgin olive oil
1 kg marinated garlic prawns from the deli counter
150 g (1 cup) mixed medley cherry tomatoes, halved
1 tablespoon salt flakes
½ cup finely chopped flat-leaf parsley leaves
1 baguette, sliced, to serve (optional)


Dinner Express by George Georgievski, Published by Plum, RRP $26.99, Photography by Nikole Ramsay.


Time to get cracking
Bring a large saucepan of salted water to the boil over high heat. Add the angel hair pasta, but don’t break the pasta in half as this is a big no-no in Italy. Cook the pasta according to the packet
instructions, until al dente.


While your pasta is cooking, grab a large frying pan, add the olive oil and place over medium heat. Drop in the garlic prawns and cherry tomatoes and cook, turning occasionally, for 3–4 minutes, until the prawns are pink and cooked through. Using tongs, lift the cooked pasta from the boiling water and add
it to the cooked prawns and tomatoes, along with 125 ml (½ cup) of the pasta cooking water. Sprinkle the salt over the top, add the parsley and toss together until warmed through.


Divide the pasta and prawns among bowls and serve with some sliced baguette, if you like.

But wait, there’s more!
Angel hair pasta is a thin, noodle-like pasta, but you can use other varieties, too, such as spaghetti or tagliatelle.
You can add dried chilli flakes or sliced fresh chilli to the garlic prawns. The heat takes this dish to the next level, but remember your little humans might not like the spice.
Supermarket deli counters sometimes sell different varieties of marinated prawns, so don’t be afraid to try them out.

Mexican Style Chicken and Avo Salsa: Dinner Express – George Georgievski

Dinner Express

George Georgievski

Plum

Pan Macmillan Aust

ISBN: 9781760988463

I’ve been making this dish for ten years and, in my opinion, it has one of the best flavour
combos: lime, coriander and avocado. When I make it we usually sit in front of the TV and
scoop portions into our bowls. All you can hear is crunch, crunch, crunch – I love it! I always
add the chilli on the side as my little humans Anela and Kiki would lose it if they ate chilli.
There are a few ways you can serve this dish, but I’m going to focus on the fun way to eat it.
” p114

Dinner Express by George Georgievski, Published by Plum, RRP $26.99, Photography by Nikole Ramsay.

Go grab this stuff
1 supermarket whole roast chicken
juice of 1 lime, plus lime wedges to serve
250 g (1 cup) natural yoghurt
1 long red chilli, sliced (optional)
230 g packet of traditional corn chips


AVO SALSA
2 avocados, diced
½ red onion, finely chopped
3 tomatoes, diced
1 bunch of coriander, leaves picked and finely chopped
juice of 2 limes
1 teaspoon salt flakes


SERVES 4
Rock it like this.

Using your hands, peel away the chicken skin and discard it. Don’t worry if you don’t get it all – I sometimes like to leave the skin on for that extra fatty flavour. Remove the chicken meat from
the bones and use two forks to shred the meat. Pop the chicken in a bowl and clean your chopping board.
Time to make the avo salsa. Place the avocado, onion, tomato and coriander in a large bowl. Add the lime juice and salt, then drop in the shredded chicken. Give it all a good mix. Stir the lime juice into the natural yoghurt for extra tang, then transfer to a small serving bowl.


To serve, pile the chicken mixture onto a chopping board and place the lime yoghurt alongside for dipping. Arrange the corn chips around the chicken, or put them in little metal buckets
for that semi-fancy look. Top with the chilli (or serve it in a bowl alongside) and add some lime wedges for squeezing over.

Blueberry Thyme Marble Rolls: Brave New Meal – Bad Manners

Brave New Meal by Bad Manners, Hachette Australia, RRP $45.00, Out Now

1 cup almond or oat milk, warm but not hot

1 envelope dry yeast (2. teaspoons)

2 tablespoons sugar

6 tablespoons nondairy butter, at room temperature, or olive oil

1 teaspoon salt

3 cups all-purpose flour or bread flour

⅓ cup Blueberry-Thyme Preserves

(page 190) or your favorite jam

1 teaspoon chopped fresh thyme— optional, but it’s in the title for a *** reason

Method

1 In a stand mixer fitted with the paddle (or a big bowl if you’re doing this ** by hand), mix together the warm milk, yeast, and sugar and let it sit for a couple of minutes to make sure your yeast is still alive. It will start looking less like individual granules and will start to swell up a little, float, and look kinda like pond scum. If your milk was too hot or the yeast is old as hell, this won’t happen and you should just start over with new yeast and milk. There’s no fixing that.

2 Once we know all your s** is alive and well, add 4 tablespoons of the butter, the salt, and 1 cup of the flour. Beat on low speed for 30 seconds to get that flour worked in. Scrape down the sides of the bowl with a spatula, then add the remaining 2 cups flour. Beat on medium speed until a smooth dough comes together and pulls away from the sides of the bowl, about 2 minutes. If you’re doing this by hand, use a large spoon or rubber spatula. It’s not hard, just a bit of an arm workout.

3 Once a ball of dough has come together, you need to knead **. Either keep the dough in the mixer and beat with a dough hook on medium-high for an additional 5 minutes or knead by hand on a lightly floured surface for 5 to 8 minutes.

4 Once you’ve got a smooth ball of dough going, lightly grease a large bowl with some oil and put the dough ball in there, rubbing it around so it’s coated in a little oil, too. Cover the bowl with a small kitchen towel or some plastic wrap and stick it in a warmish, non breezy place to rise. It’s gonna get super big, puffy, and double in size, so make sure you picked the right bowl. Depending on how warm your spot is this could take anywhere from 45 minutes to 1. hours.

5 Grease a 9 × 13-inch baking pan or two 9-inch square or round baking pans and line the bottoms with parchment. Punch the dough down to release the air and place it on a well-floured surface. Roll it out until you have a 10 × 15-inch rectangle, a little bigger than a piece of paper. Cut that rectangle in half crosswise and spread a thin layer of jam all over one half. Now cover that shit up with the other half of the dough, leaving you with a 5 × 15-inch rectangle of dough with a preserve filling. Now cut that dough lengthwise into 4 strips and cut each of those strips crosswise into thirds, leaving you with 12 strips of dough 5 inches long and about 1. inches wide. 6 To get the marble shape, grab a preserve-filled strip and hold each end in a different hand. Twist the dough twice and then make a U with the strip. Fold the left strip over the right and then stuff the end of the right strip over the left and through the center of the small circle you just made. Tuck the other end underneath and you should get something looking like a little marbled knot. It’s just like a short, single knot on a shoelace with the ends tucked in and under. Don’t overthink this part.

Place these in the baking pan(s) with at least 1 inch between them because these f** expand. Once you’re done, cover the pan(s), and let rise again until they’re all puffy and looking like rolls, another 30 to 45 minutes.

7 Warm up oven to 350 F or 175 C

8 Melt the remaining 2 tablespoons butter. Brush the rolls with some of the melted butter and sprinkle with the thyme. Bake until golden brown on top, 20 to 25 minutes, rotating the pan(s) front to back halfway through. When they are ready, pull them out and brush them with a little more butter. Let them cool for a few minutes before serving. To store, cover the rolls and store at room temperature for 2 to 3 days or in the refrigerator for up to 1 week.

Meat Free Monday: Sticky Tofu with Sweet Sesame Sauce – Brave New Meal -Bad Manners

Brave New Meal by Bad Manners, Hachette Australia, RRP $45.00, Out Now

TOFU

12 ounces extra-firm tofu

2 tablespoons tamari or soy sauce

2 tablespoons Maggi Seasoning* (or substitute soy sauce)

2 tablespoons mirin or apple juice

1 teaspoon chili-garlic paste or Sriracha

SWEET SESAME SAUCE

1 tablespoon toasted

sesame oil

1 large clove garlic, minced

. cup rice vinegar

. cup pure maple syrup

. cup tamari or soy sauce

2 tablespoons Cornstarch

1 Wrap the tofu in a clean towel or some paper towels and set something heavy like a pan on top to wick away any moisture. Let it get squashed there for about 10 minutes.

2 While the tofu is pressing, in a small glass, combine the tamari, Maggi, mirin, and chili-garlic paste to make a marinade.

3 When the tofu has released a lot of its water or when 10 minutes has passed, chop it up into cubes about the size of a quarter, place ’em in a bowl, and drown those bitches with the marinade. Let that sit, mixing them around occasionally, for at least 20 minutes and up to 2 hours.

4 When you’re ready to get this shit goin’, make the sesame sauce: Grab a small glass and mix the sesame oil, garlic, vinegar, maple syrup, tamari, and cornstarch, making sure there’s no clumps. Set that aside. That’s that sauce in the photo that made you wanna cook this shit in the first place.

5 **To finish, place the white rice flour in a wide bowl and drain the marinating tofu. Throw the tofu in the rice flour and toss to coat all the lil tofu pieces in the flour.

6 Heat a large skillet over medium heat with the oil. Use a slotted spoon to get the coated tofu out the extra flour and into the hot pan. Toss the tofu around in the pan until all the pieces have a coating of oil. Cook the pieces on as many sides as possible for at least 1 minute or till light golden brown. When most of the tofu looks good, toss in the shallot and ginger and cook for about 30 seconds. Stir the teriyaki sauce around to make sure everything is incorporated, then pour it over the tofu in the hot pan.

7 You’re almost done, so don’t get lost in the sauce now. Cook, stirring frequently, to coat the tofu as the sauce thickens up, 1 to 2 minutes. When the sauce looks nice and thick and all the tofu is coated, remove from the heat.

8 Serve just like this or top it with some cilantro, green onions, or sesame seeds to really flex on the terrible takeout you usually settle for.

**TO FINISH

. cup white rice flour or cornstarch

2 tablespoons neutral oil, such as peanut or safflower

1 shallot, diced

2 tablespoons minced fresh ginger

Optional garnishes:

Chopped cilantro, chopped green onions, or sesame seeds

Chocolate, Pear and Oat Breakfast Tray Bake: Joe’s Family Food – Joe Wicks

CHOCOLATE, PEAR + OAT BREAKFAST TRAYBAKE

SERVES 3 – PREP 5MINS – COOK 20MINS

Ingredients

2 x 410g tins of pear halves (in natural juice), drained

2 small eggs

½ tsp ground cinnamon

1 tbsp cocoa powder

150g Greek or natural yoghurt, plus extra to serve

2 tbsp maple syrup

130g porridge oats

4 tsp sugar-free hazelnut and chocolate spread

handful of chopped, toasted hazelnuts, to serve

Preheat the oven to 220°C (200°C fan/gas mark 7).

Put half the tinned pear halves in a blender along with the eggs, cinnamon, cocoa powder, yoghurt and maple syrup and blend until smooth and combined.

Mix the blended pear mixture with the oats and pour into a small baking dish roughly 23 x 17cm (9 x 6½in). Arrange the remaining pear halves in the dish, pushing them down into the mixture. Dot with the chocolate and hazelnut spread and bake in the oven for 20 minutes, or until set.

Remove from the oven, sprinkle with the chopped hazelnuts and serve with a dollop of extra yoghurt on the side.