Don't let IBS spoil your Christmas Festivities - have your Christmas cake and eat it too with this delicious low FODMAP take on a traditional recipe!
Ingredients: (serves 12)
¼ cup dried banana (19g)
¼ cup dried cranberries (40g)
¼ cup raisins (50g)
¼ cup dried blueberries (40g)
1/3 cup brandy (83ml)
185g unsalted butter, softened
1/2 cup brown sugar (78g)
3/4 cup canned crushed pineapple, drained (122g)
1 cup roughly chopped macadamia nuts (140g)
2 cup self-raising gluten-free flour, sifted (270g)
1/3 cup lactose-free low fat milk (83ml)
1 tsp. ground cinnamon (2.5g)
1 tsp. ground nutmeg (2.5g)
1 tsp. vanilla essence (5g)
½ cup gluten free custard powder (65g)
5 cups lactose-free low fat milk (1.25L)
4 tbs. caster sugar (50g)
2 tsp. vanilla extract/paste (10g)
4 tbs. brandy (20ml)
|Nutrition Information/serve:||1 serve = 1 slice cake + custard|
Cake can be made several days in advance and reheated in the microwave before serving.
Store cake in an airtight container for up to 1 week.