gut friendly

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Tiramisu – Intolerance Friendly Kitchen – Georgia McDermott

Intolerance Friendly Kitchen

**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

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Vegan Breakfast Banana Bread – Intolerance Friendly Kitchen – Georgia McDermott

Intolerance Friendly Kitchen

**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

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Laksa – Intolerance Friendly Kitchen – Georgia McDermott

Intolerance Friendly Kitchen

**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

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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.