Delicious low FODMAP recipe for irritable bowel Syndrome / IBS Sufferers

Low FODMAP Recipe : Blueberry and Lemon Drizzle Polenta Cake

The yoghurt, whilst containing lactose, represents 10 tablespoons in the whole cake. As long as you are planning to eat less than a quarter of the whole cake at one sitting you should stay within the safe dose!

Ingredients:

For the cake:

100g unsalted butter (plus extra for greasing) (lactose free)

150g low fat yoghurt

200g gluten free self-raising flour

50g ground almonds

50g polenta

200g caster sugar

1 tsp baking powder

100g blueberries

3 eggs

zest 2 lemons

For the lemon drizzle:

juice 2 lemons

125g icing sugar

Preparation

Preheat the oven to 180°C/Gas Mark 6

Grease and line a 9” cake tin and set to one side

Sift all of the dry ingredients into a large mixing bowl

Place the butter in a small pan on the stove and gently melt. Remove from the heat when ¾ melted and allow to finish melting on the side

Place the yoghurt and eggs in another bowl and use an electric whisk to combine. If they look to be curdling add a teaspoon or two of the dry mix to help them combine

Slowly trickle the melted butter (lactose free) into the yoghurt mixture with the whisk running all the time.

Add the lemon zest to the yoghurt mixture and stir in

Make a well in the middle of the dry ingredients, add the yoghurt mixture and fold into the dry ingredients

Add the blueberries and fold in

Pour the mixture into the prepared tin and place in the oven for 40-50 minutes or until the top is golden brown, the edges are coming away from the side of the tin and a skewer pushed into the centre of the cake comes away clean

To make the lemon drizzle place the lemon juice in a small pan and add the icing sugar

Heat until all the icing sugar has dissolved and the mixture has come to the boil

Allow to boil for 1-2 minutes, stirring carefully to prevent it from burning

Remove the cake from the oven and whilst still in the tin use the skewer to make multiple holes all over

Now pour the lemon drizzle evenly over the top of the cake and set aside, still in its tin, to cool

Once cool, remove from the tin, slice, and serve or keep in an airtight container.

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