FODMAP Friendly Easter Inspired Recipes Round Up!

Combine all ingredients, spread onto lined baking tray and refrigerate until solid. Break into small pieces and store chilled.

Mix all ingredients together, and leave to set in fridge for 10-20 mins. Freeze for ice cream variation!

Mix together over stove top/in microwave, stir and enjoy!

1 packet (400g) Well and Good Gluten Free Crusty Bread Mix
1/2 cup pure icing sugar
¼ tsp. mixed spice
2 tbsp. cinnamon
1 tbsp (25g) margarine
1 ¾ cups (450ml) of warm water
10g sachet yeast
50g Gluten Free dusting flour
1 cup raisins

For the cross:
½ cup of Well and Good Gluten Free SR flour
½ cup of warm water

Method:
1. Preheat your oven to 200°C (fan forced).
2. In large bowl combine icing sugar, margarine, yeast and raisins with warm water and mix well; then add spices and gluten free crusty bread packet and stir with a wooden spoon until all ingredients are well combined. Let the dough prove for 15 minutes.
3. Dust your bench with flour provided, and turn your dough onto the floured surface, gently knead the dough until elastic (1-2 minutes)
4. Roll the dough in to small round balls and arrange closely on a prepared baking tray, brush buns with water to prevent cracking. Cover with a damp tea towel and let the buns proof for a further 35 -45 min.
5. For the Cross; mix ½ cup of well and Good, Gluten Free SR flour with ½ cup water, spoon the mix into a piping bag with a fine tip, or a plastic bag with a small hole.
6. Before you set to bake brush each bun with a little oil, using the mix in piping bag cross in the centre of each bun, and set to bake for 16 – 18 minutes.

Method:
1. Stir the chocolate and copha together in a medium saucepan over low heat until melted.
2. Whip the eggs and sugar together in a bowl until pale in colour. Add the chocolate mixture and puffed rice.
3. Spoon the mixture into patty cases, top with either shredded coconut of an Easter egg. Refrigerate until set, then enjoy!

Ingredients:
1 ½ cups gluten free flour
½ cup cocoa powder
1 cup sugar
½ tsp salt
2 tsp baking soda
¾ tsp guar guar gum or xantham gum
5 tbsp vegetable cooking oil (e.g. canola oil)
1 tbsp vinegar
1 tsp pure vanilla extract
1 egg
1 cup water
2 cups pure icing sugar
2 tbsp cocoa powder, extra
Dark chocolate Easter eggs, to decorate

Method:
1. Mix all dry ingredients together in a bowl.
2. Add all the liquid ingredients and mix well.
3. Bake in a greased and lined 9” square cake tin and bake at 160 degrees for 30-35 minutes or until a skewer comes out clean.
4. To make icing, combine icing sugar and extra cocoa powder in a bowl. Gradually stir in water until the mixture is a spreadable consistency. Once the cake is cooled top with the icing and Easter eggs.

For the buttercream
2 medium egg whites
150g (5oz) caster sugar
100g (3½oz) butter, softened
Few drops of vanilla extract
Dark chocolate Easter eggs, to decorate

Method:
1. Preheat the oven to 190°C.
2. To make the cupcakes: Pour the melted butter into a bowl and add sugar, flour, eggs, milk and vanilla extract. Beat the mixture, preferably with an electric hand whisk, to give a smooth batter which may appear a little runnier than a usual sponge-cake mixture. Spoon mixture into the paper cases in the bun tray.
3. Bake cakes in the centre of oven for 18-20 mins, or until they’ve risen and are light golden. Remove tray from the oven and leave cakes to cool for a few minutes, then transfer to a wire rack to cool completely.
4. To make the buttercream: Place egg whites and sugar in a bowl over a pan of hot water. Stir until sugar dissolves completely. Remove the bowl from over the pan and whisk the egg whites until stiff. Gradually whisk in the butter and then the vanilla. The mixture may appear to separate, but keep whisking it at a high speed until it’s light and fluffy.
5. Ice the cupcakes and top with Easter eggs. Keep the cupcakes cool until serving them. They are best eaten within 2 days of making. (Not suitable for freezing).