Christmas – Clinical Alimentary

Pecan and maple syrup marzipan – low fodmap

Ok, so why do we need a marzipan based on pecans? Well, marzipan is based on almonds and these are limited on the low fodmap diet, it also contains honey – it would be very difficult to know how much FODMAP sugars are ingested with most Christmas marzipan containing dishes – so I thought I would see if I could make an option where amount consumed doesn’t matter (from a FODMAP content anyway!) Now, although Italians probably would balk at this statement but I think my version is actually better than the original. It is really tasty and a good treat for a Christmas winters evening whilst avoiding the winter weather. Or gift wrapped for friends or family – everyone likes a home made treat.

This dish is certainly not a healthy option – despite being high in nuts and containing a natural sugar – maple and ‘brown sugar’ – it is a sweet and should be treated as such. Too many people on Instagram post recipes for ‘energy balls’ and state they are healthy because they are based on natural ingredients – sugar is sugar – despite the source. Eat sparingly and Christmas is a good time to partake.

Ingredients

200g finely ground pecans
100g icing sugar
100g soft brown sugar
3 Medium egg yolks
2 tsp liquid glucose
1 tbsp maple syrup
1 tsp glycerine
1 tsp vanilla extract

Method

Grind the pecans in a food processor until smooth and place them in a bowl with the sieved icing sugar – then mix together.

In a saucepan, whisk together the brown sugar, egg yolks, glucose, maple syrup, glycerine and vanilla, then cook over a low heat whisking constantly until pale, light and boiling. Take care as this is HOT.

Pour the above liquid over the pecan mixture and stir well to make a smooth paste. Leave to cool, then wrap in cling film.

Makes 20 balls – I have coated them in gold and silver powder to make them great for a gift. They are just as nice eaten with a bit of hygge – curled up in front of a roaring fire with a good book . Enjoy.

December 9, 2019

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Christmas Eve tear and share Low FODMAP

Christmas eve is a time to start the celebrations but it is often very busy wrapping presents, last minute gift purchasing and perishable food shopping. I would usually do my food shopping perhaps a day before Christmas Eve as the supermarkets can be just too busy for me. However, every year I plan to have it all finished by Christmas eve and I have never achieved my goals. So, if you are entertaining guests you perhaps might need a stunning dish that’s easy to prepare? The pastry can be made earlier and frozen and then all the preparation is in rolling out the pastry and decorating the top. Which means chopping vegetables and grating cheese – what could be easier?

Ingredients

200g Plain flour
150g Butter
1/2 teaspoon xanthan gum
1 Teaspoon baking powder
50mls water
Salt
Flour to roll out the pastry
100g cheese
2 Heritage carrots purple and orange (or standard ones will do just fine!)
1 small parsnip
30g pine nuts
Spray oil

Method

Sieve flour, Baking powder, xanthan gum and salt into a bowl, mix.
Weigh out the butter and divide into three.
Rub 1/3 of the butter into the flour and then add the water.
Bring the ingredients together and roll into a rectangle, mark out into three sections – to the bottom 2/3 and add blobs of butter to the dough.
Bring the bottom 1/3 of the pastry over the middle third and then fold over the top third. Rotate a quarter turn, roll and repeat the above at least three times.
Rest for 30 minutes before use. Or freeze at this stage if planning to use the pastry later.
Roll out the pastry into an oblong and score around the edges with a sharp knife taking care not to score through.
Where you are planning to place the vegetables prick the pastry with a fork.
Grate the cheese and sprinkle over the pastry.
Wash and slice the carrot and parsnips thinly.
Arrange the carrots on the pastry and spray with oil.
Cook in an oven at 220 degrees C or gas mark seven for 15 to 20 minutes.
Five minutes before the end of the cooking time sprinkle the pastry with pine nuts.
Serve.

December 1, 2019

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Chestnut pies – an alternative to mince pies (low FODMAP)

Mince pies are quintessentially Christmas. Normally mince pies have a large amount of dried fruit which can cause problems for people with fructose malabsorption if enough are eaten, plus they are made from pastry, a source of fructans. This is the reason I decided to develop a nut based pie instead and chestnut was just the right choice (along side the fact I had 1/2 tin of chestnut puree left from the previous recipe!) I am probably going all out to trash the traditional mince pie – but needs must!

Again this is a Christmas recipe and not one necessarily for health – the addition of lard really should be part of a true shortcrust pastry, the recipe standard is 1/2 fat to flour and 1/2 lard to butter/margarine. The lard in the pastry is also traditional in mince pie but usually added as suet to the filling. This recipe is made a rich shortcrust with the addition of an egg and the sugar. A recipe for a treat occasionally and when else can you have a treat except Christmas?

Ingredients

Pie filling
50g Candied Ginger
½ Can chestnut puree
¼ teaspoon Vanilla
40g pecan nuts
¼ teaspoon Cinnamon
3 tablespoons maple syrup
Pastry
200g gluten free plain flour
½ teaspoon xanthan gum
50g margarine
50g Lard
1 medium egg
1 tablespoon sugar
1 egg beaten for egg wash

Method

Sieve the flour into a bowl add the xanthan gum and mix well.
Add the sugar.
Cut the margarine and lard into small pieces and add to the flour.
Rub the fat into the flour until it forms a small crumb.
Add the egg and bring the crumb together into a pastry – you may need to add a small amount of water if it is too dry but be cautious – you can always add more but you can’t remove too much!
Chill the pastry whilst you make the filling.
Chop pecan nuts and add the filling ingredients into a pan and warm through till blended well, chill.
Roll out the pastry and cut out the pie bases and tops
To a well oiled pie tin add the pastry base, some filling (don’t overfill) and then add the top and glaze with beaten egg wash (it will not brown without this addition.
Cook at gas mark 6/200 degrees C for 15-20 minutes.
Serve with sprinkled icing sugar.

November 9, 2019

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Mini chocolate orange panettone – low fodmap

This is an ideal Christmas recipe for low fodmappers who want to have a festive bread without marzipan and probably one of the only bread recipes that I have managed to produce that has risen well! It is based on an enriched bead dough mix produced using a standard purchased bread flour.

Recipe

250g gluten free bread flour

150g dark chocolate chips

2 teaspoons of orange oil

2 eggs

1 tablespoon of oil

1 teaspoon of vanilla

1 pack of fast acting yeast

1 pinch of salt

1 small pinch of cream of tartar

50g of castor sugar

1 teaspoon of cinnamon

1/4 teaspoon of cloves

1 teaspoon of ginger

1 teaspoon of mixed spice

400ml of warm water

Method

Add the flour, spices salt and dark chocolate chips to a bowl, mix.

Separate the yolk from the white of the eggs.

To the white add a pinch of cream of tartar and whisk till peaks are formed, adding 25g of sugar half way through, then add the rest when soft peaks are formed.

To the yolks add the oil, vanilla and orange oil

Start adding the water to the dry ingredients and mix with a hand mixer. Then add the yolks.

Fold into the mix half the beaten egg whites quickly to slacken the mix. The gently fold in the rest of the egg white.

Add to bread tins and leave in a warm place for 30 minutes to rise. Cook in a warm oven (200˚C, Fan 180˚C, 400˚F, Gas 6) for 30 minutes until cooked.

December 16, 2017December 23, 2017

Jules_GastroRD2 Comments

Vegan Pate – Christmas starter Low Fodmap

This is a spiced vegan pate starter – a really nice way to begin Christmas lunch. It has lots of seasonal flavours to remind you of the traditional Christmas. Being very easy to make it will take no time at all for you to prepare. Entertaining guests can be challenging so this dish can be prepared in advance and refrigerated till the 25th or perhaps used as a nice supper dish on the 24th if you prefer.

Ingredients

100g pecan nuts

1/2 preserved lemon

1/2 teaspoon of cinnamon

1/2 teaspoon of mixed spice

1 teaspoon of oil

4-5 sage leaves

150g roasted peppers (you can purchase these ready prepared from most supermarkets)

100g gluten-free breadcrumbs

season to taste

Method

Cover the pecan nuts with boiling water and leave to soak for a few hours till soft .

Add the oil to a pan and fry the spice a little to release the flavour.

Then add all the ingredients to a food processor and blend well.

Serve with toasted gluten free bread

Serves 4-5

December 3, 2017December 2, 2018

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Chestnut, carrot & celeriac soup – low fodmap Christmas recipes

Having guests around for Christmas lunch and wondering what to serve for a starter? This recipe is a tasty soup, suitable for vegan low fodmappers and has Christmas flavours with mixed spice. I have been using my copy of the flavour thesaurus by Niki Segnit, a gift for my birthday, and this marries chestnuts with carrot, celery (celeriac is a low fodmap food with a similar flavour to celery – a good substitution) carrot and rosemary and yes, this really works. It is a slightly sweet, winter roots flavour with a light addition of spices. Your guests will never know you have a low fodmap starter for them that is really easy to make and really tasty!