Berry Frangipane Tart
From The Low Fodmap App, The Monash University, Melbourne, Victoria, Australia (put together by the research team in the Department of Gastroenterology).
Please ... no applause for me. Mr T is the one who rescued this tart! I followed the recipe to the nearest berry ... creamed, whisked, greased tin, oven cooked for the said amount of time. The tart looked very good - I dusted it with icing sugar. All was fine till I tried to remove it from the bottom of the tin ... it was not cooked underneath.
Ho hum ... I piled the sorry mess into a couple of bowls. Cooked some more berries - then handed it over to Mr T (who is a much better cook!) to rescue. The last photo is of our salvaged pudding - raspberry and blueberry crumble with a lovely frangipane and crumble topping - it was very tasty!
Here's the recipe in case you feel adventurous. I hope you have better luck than I did. The bits that were cooked tasted very nice!
Berry Frangipane Tart
75g softened butter
1/2 tsp vanilla extract
1/3 cup caster sugar
1 egg
3/4 cup ground almonds
1 tbsp. gluten free cornflour
150g fresh raspberries and blueberries
2 tbsp. pure icing sugar
Method
1. Preheat oven to 180C.
Grease 6 5.5cm x 10cm loose based fluted flan tins and place on oven tray.
2. Mix the butter, vanilla extract and caster sugar in a small bowl with an electric mixer until combined. Add the egg and mix through.
3. Gently mix in the ground almonds and cornflour and mix until smooth. Spoon mixture into tins; smooth surface and sprinkle with berries.
4. Bake tarts for about 30 mins or until golden brown and firm to touch. Stand in tins until cool to touch; turn carefully, topside up, onto the bench. Serve dusted with icing sugar.
"Irritable Bowel Syndrome
Irritable bowel syndrome (IBS) is a common functional gastrointestinal disorder (FGID) affecting one in seven Australian adults and is also common in the USA, Europe and many Asian countries. This condition is characterised by chronic and relapsing symptoms; lower abdominal pain and discomfort, bloating, wind, distension and altered bowel habit (ranging from diarrhoea to constipation) but with no abnormal pathology. The diagnosis of IBS/FGID should be made by a medical practitioner.
The research team at Monash University have developed a diet to control gastrointestinal symptoms associated with IBS/FGID. The team has focused on a group of carbohydrates they have named FODMAPs (stands for Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols).
FODMAPs can be poorly absorbed in the small intestine. Mal-absorbed carbohydrates are fermented by gut bacteria to produce gas. Current research strongly suggests that this group of carbohydrates contributes to IBS/FGID symptoms. FODMAPs are found in a wide range of foods." www.med.monash.edu/cecs/gastro/fodmap/
I have to say a huge thank you to my hubby Mr T and also to the research team at Monash University ... I am on week three of this diet and, touch wood, it seems to be helping!
Berry Frangipane Tart
From The Low Fodmap App, The Monash University, Melbourne, Victoria, Australia (put together by the research team in the Department of Gastroenterology).
Please ... no applause for me. Mr T is the one who rescued this tart! I followed the recipe to the nearest berry ... creamed, whisked, greased tin, oven cooked for the said amount of time. The tart looked very good - I dusted it with icing sugar. All was fine till I tried to remove it from the bottom of the tin ... it was not cooked underneath.
Ho hum ... I piled the sorry mess into a couple of bowls. Cooked some more berries - then handed it over to Mr T (who is a much better cook!) to rescue. The last photo is of our salvaged pudding - raspberry and blueberry crumble with a lovely frangipane and crumble topping - it was very tasty!
Here's the recipe in case you feel adventurous. I hope you have better luck than I did. The bits that were cooked tasted very nice!
Berry Frangipane Tart
75g softened butter
1/2 tsp vanilla extract
1/3 cup caster sugar
1 egg
3/4 cup ground almonds
1 tbsp. gluten free cornflour
150g fresh raspberries and blueberries
2 tbsp. pure icing sugar
Method
1. Preheat oven to 180C.
Grease 6 5.5cm x 10cm loose based fluted flan tins and place on oven tray.
2. Mix the butter, vanilla extract and caster sugar in a small bowl with an electric mixer until combined. Add the egg and mix through.
3. Gently mix in the ground almonds and cornflour and mix until smooth. Spoon mixture into tins; smooth surface and sprinkle with berries.
4. Bake tarts for about 30 mins or until golden brown and firm to touch. Stand in tins until cool to touch; turn carefully, topside up, onto the bench. Serve dusted with icing sugar.
"Irritable Bowel Syndrome
Irritable bowel syndrome (IBS) is a common functional gastrointestinal disorder (FGID) affecting one in seven Australian adults and is also common in the USA, Europe and many Asian countries. This condition is characterised by chronic and relapsing symptoms; lower abdominal pain and discomfort, bloating, wind, distension and altered bowel habit (ranging from diarrhoea to constipation) but with no abnormal pathology. The diagnosis of IBS/FGID should be made by a medical practitioner.
The research team at Monash University have developed a diet to control gastrointestinal symptoms associated with IBS/FGID. The team has focused on a group of carbohydrates they have named FODMAPs (stands for Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols).
FODMAPs can be poorly absorbed in the small intestine. Mal-absorbed carbohydrates are fermented by gut bacteria to produce gas. Current research strongly suggests that this group of carbohydrates contributes to IBS/FGID symptoms. FODMAPs are found in a wide range of foods." www.med.monash.edu/cecs/gastro/fodmap/
I have to say a huge thank you to my hubby Mr T and also to the research team at Monash University ... I am on week three of this diet and, touch wood, it seems to be helping!