Creating delicious low FODMAP desserts and treats can be hard enough, but making them without sugar as well can be a real challenge. But after a few experiments I've found this combination to be a real winner and I've simplified it down to be easy and straight forward recipe to make.
Although I don't recommend you have these kind of desserts every day, it's a delicious treat that doesn't taste like it's missing the sugar, so it's great for serving to guests who have a sweet tooth, or to bring along when you're asked to bring a plate.
Makes 18 squares
Base:
1 cup rolled oats
1 cup almond meal
1/2 desiccated coconut
100g melted butter
2 tab rice malt syrup
1 egg
Filling:
1 cup coconut cream
Juice & zest of 1 lemon
50g butter, room temp cut into small cubes
3 tab rice malt syrup
1 egg
2 egg yolks
1 tab cornflour
Preheat oven to 180 degrees Celsius and line a 25cm x 15cm loaf tin with baking paper*. Whisk egg in mixing bowl then add oats, almond meal & coconut. In a separate bowl stir in the rice malt syrup to melted butter to slightly melt the syrup, then combine with all other ingredients. Mix well.
Pour into loaf tin and even out mixture. Cook for 20min until golden on top. Set aside to cool fully in the tin.
Once base is cooled you can crack on with the filling.
Firstly, in a small bowl or cup mix cornflour with a tablespoon of water until it forms a paste. In a small saucepan whisk the egg and yolks. Turn stovetop on to a low heat and add coconut cream, butter, rice malt syrup, cornflour paste, lemon juice and lemon zest. Whisk with wire whisk to combine the ingredients. Continue to whisk over low heat until the mixture starts to thicken. This usually takes about 10mins.
Once the mixture is thick and creamy poor over base (that is still in the tin) and refrigerate for at least 2 hours to set.
Once set cover with shredded coconut and serve.
*Any slice tin would work fine for this but I find a loaf tin will give you a slightly thicker base, which works great for this slice.
This looks amazing!
ReplyDelete