sweet treats

Oh, my friends. I have a treat for you! A decadent low FODMAP flourless chocolate cake is now on the loose.

Low Fodmap Flourless Chocolate Cake

dark chocolate (GF

brown sugar

tbsp coffee

tsp vanilla extract

0.5 tsp ground cinnamon*

pumpkin seeds almond (meal)

cocoa powder (for dusting)

Preheat the oven to 170ºC (340ºF) fan bake. Line a 23cm (9 inch) cake tin with baking paper (both the base and the sides) and then lightly grease the paper.

Make a strong black coffee (you'll use two tablespoons of the coffee liquid later) and break the chocolate into small pieces. Separate the egg yolks and whites into separate bowls. Make the pumpkin seed or almond meal as needed by weighing out the pumpkin seeds or almonds, placing them in a food processor and then pulsing until the seeds/nuts turn into a coarse sand texture (I actually did this step in my NutriBullet). 

Pop the chocolate and the dairy free spread or butter into a large bowl. Place over a large pot of simmering water or melt in the microwave in short 20 second bursts until the chocolate and butter have melted, stirring regularly.

Next stir through the sugar, black coffee, vanilla, and cinnamon. Keep over the heat until the sugar has dissolved. Remove from the heat and mix through the ground pumpkin seeds or almonds.

Lightly beat the egg yolks and stir into the chocolate mixture.

Using electric beaters or a cake mixer, whip the egg whites until they form firm peaks. Stir one large spoonful into the chocolate mixture to loosen it. Then gently fold through the rest of the egg whites, until any large lumps are gone.

Spoon into the prepared tin and bake for 40 to 50 minutes until the cake has risen and set. A skewer inserted into the outside edge should come out clean, but it's normal for the centre to be slightly gooey. It's also okay if the top develops a crust and cracks a little bit.

Let it cool in the tin before transferring onto a plate. Dust with cocoa powder, then serve with your choice of low FODMAP yoghurt, ice cream or dark chocolate sauce.

Oh the holiday season is coming… and that means all things cinnamon, pumpkin and spice. That brings me to glorious low FODMAP pumpkin spiced lattes.

Easy Low FODMAP Pumpkin Spiced Latte

pumpkin

250 ml low FODMAP milk*

0.25 tsp ground ginger*

0.25 tsp ground nutmeg*

0.125 tsp all spice*

0.125 tsp ground cloves*

0.125 tsp black pepper (freshly ground)*

tbsp pure maple syrup (add more to taste)*

tbsp strong black coffee (optional)

vanilla extract

whipped cream coconut cream (optional,

Make the pumpkin puree if needed. Peel, deseed and dice the pumpkin into small cubes. Steam in microwave for 4 minutes until soft. Then puree with a couple of tablespoons of water until silky smooth.

Place the milk into a small saucepan and bring to a gentle simmer. Whisk in the puree, cinnamon, ginger, nutmeg, all spice, cloves, black pepper, and maple syrup. It’s normal for the milk and puree to separate a little bit so whisk as needed to keep it smooth.

Stir through the coffee (if using) and vanilla. Taste and add another splash of maple syrup if needed.

Serve as is or top with whipped cream or stir through some whipped coconut cream for a vegan option.

You can also make this in bulk and keep in the fridge for up to 1 week. The mixture will separate as it cools so just whisk it back together as you heat it on the stovetop.

These oatmeal chia cookies are so delicious you won't know just how healthy they are! Packed with nuts and seeds, these are the perfect mid-afternoon snack and kids will definitely love them. This recipe makes around 9 small cookies. If you double the recipe for more cookies, then you probably won't need to double the chia egg quantities - up by about half instead.

Oatmeal chia cookies

oats

flour

pumpkin seeds (pepitas)

almonds

tbsp chia

cinnamon

pink himalayan salt

maple syrup

almond butter

tbsp chia seeds

water

Preheat your oven to 375F / 190C and line a baking tray with parchment paper.

Make a 'chia egg' by combing the chia and water in a bowl and stirring well. Leave for at least 5 minutes, giving it a stir about halfway through. The mixture should be quite 'gooey' and mostly hold together.

Add all your 'dry' ingredients to a bowl - the nuts and seeds, oats, flour, cinnamon and salt.

Add all your &#039;wet&#039; ingredients to a bowl and stir well. Then pour in your dry ingredients and mix very thoroughly until all combined. If it looks too dry, add a touch of maple syrup.

Either use a cookie scoop or use your hands to form a cookie shape. If doing by hand roll the 'dough' in your hands to form a ball and then once on the baking tray press down slightly with the back of your hand so they form a cookie shape. These don't expand so form into the shape you like.

Bake for about 12-14 minutes. Keep an eye on them after ten minutes to check they aren't about to burn!

Transfer to a cooling rack for 5-10 minutes and then enjoy!

Life is busy, but that doesn't mean there isn't time for dessert. Silvia Colloca shares her hacks for impressive Italian bakes made at the touch of a (food processor) button.

Coffee and hazelnut amaretti

eggwhites,

caster sugar, plus extra to sprinkle

(300 grams) hazelnut meal

vanilla bean paste

instant coffee powder

dark chocolate coated coffee beans

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A dessert that is dripping with salted caramel is always a winner. We love this variation of the classic Eton mess.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

Salted caramel Eton mess

(225 grams) self-raising flour

tsp baking powder

unsalted butter, chopped, softened

(220 grams) caster sugar

eggs, lightly beaten

vanilla essence

Whipped cream, to serve

Salted pretzels, to serve

eggwhites

(165 grams) caster sugar

(150 grams) caster sugar

(125 milliliters) pure (thin) cream

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Luscious low FODMAP cheesecake. Do we need to say more? This little recipe is a foodie rockstar and is going be the talking point of your next gathering.

Low FODMAP Cheesecake

tsp white sugar

tsp ground cinnamon*

250 g lactose free cream cheese

65.79 g confectioners sugar (powdered sugar)*

125 g pure regular fat cream (regular

passionfruit (pulp only)*

Preheat the oven to 180ºC (355ºF) fan bake. Grease a shallow 26cm (10 inch) circular dish (about 3.5cm/1.5cm deep) with a little bit of butter/dairy free spread.

Soften the butter/dairy free spread (you don’t need to melt it). Place the chia seeds into a cup and pour over the boiling water, stir and allow to sit for 1 to 2 minutes until they have turned into gel. Roughly break the biscuits. Place the biscuits into the food processor and pulse until they form a fine crumb (kinda like breadcrumbs). Then add the softened butter, sugar, cinnamon, and chia seed mix into a food processor. Pulse until the mixture starts to clump together.

Transfer the biscuit base into the greased dish and pat into an even flat layer. Take a flat bottomed glass and gently press the mixture until it is tightly packed. Place in the middle of the oven and bake for 10 minutes, until the edges of the base are golden.

Remove from the oven and allow to cool for 1 - 2 hours before filling. While the base cools, remove the cream cheese from the fridge and allow to warm to room temperature.

Once the base is cool, place the room temperature cream cheese, cream and vanilla into the food processor (make sure it’s clean as you don’t want any biscuit base in the filling). Sift in the icing sugar/powdered sugar. Process the filling until silky and smooth.

Scoop the filling into the cheesecake base. Cover and pop into the fridge for 6 hours to set.

When you are ready to serve, cut the passionfruit in half and scoop out the seeds. Scatter the seeds over the cheesecake. Alternatively, you can top the cheesecake with your favourite low FODMAP fruit - sliced strawberries, kiwifruit, or small serves of blueberries all work well.

Slice into 8-12 serves. Enjoy! Just remember this cheesecake is high fat which can trigger symptoms for some people - we suggest leaving at least 4 hours between each serving.

This low FODMAP cheesecake will keep in the fridge for 3 to 4 days - just note that the longer it is in the fridge the less crispy the base will be. If possible serve on the first day and then enjoy the leftovers.

These classic Sicilian treats are hard to resist. Creamy ricotta and zesty lemon curd cuts through the richness of the cannoli pastry beautifully.

Cannoli

caster sugar

cold lard, chopped

(60 milliliters) moscato or white wine

Sunflower oil, to deep-fry

white chocolate, melted

ricotta

(35 grams) pure icing sugar

orange

mixed peel, finely chopped

lemons

unsalted butter, chopped

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“Try making a cake using breadcrumbs instead of flour. It gives a wonderful texture that absorbs syrup beautifully.” – Mike McEnearney

Prune and mixed chocolate brownie with biscuit crumb recipe

olive oil

salted butter, melted

(220 grams) dark brown sugar (or brown)

(110 grams) caster sugar

eggs

tbs vanilla extract

(150 grams) plain flour, sifted

(100 grams) cocoa powder, sifted

mixed chocolate, chopped

chocolate biscuits,

Have a stash of these seeded chocolate rounds ready to go and you'll never be caught out in a 3pm slump.

Coconut and pepita chocolate rounds

dark (70%) chocolate, chopped

(90 grams) desiccated coconut

tbs coconut oil

(75 grams) pumpkin seeds

(80 grams) sunflower seeds,

(75 grams) dried currants

Sea salt flakes,

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Indulge yourself without guilt with Shannon Harley's healthy sugar-free take on Ferrero Rocher chocolates which are packed full of protein.

Ferrero Rocher protein balls

Medjool dates, torn in half, pitted

(125 milliliters) hot espresso

(60 milliliters) coconut oil, melted

(250 grams) hazelnut meal

(220 grams) bukinis (roasted buckwheat from health food stores)

(60 grams) cacao nibs

(50 grams) cacao,

(35 grams) chocolate protein powder

hazelnuts

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Be transported to the streets of India thanks to Valli Little's spiced doughnuts. Dense, sugary and best of all delicious, this is the ultimate Sunday baking recipe.

Indian doughnuts

thick Greek-style yoghurt

saffron

(120 grams) pure icing sugar, sifted

tsp rosewater

sachet dried instant yeast

tbs honey

(125 milliliters) milk, warmed

bread

cardamom

pistachios,

An Aussie icon for good reason, Kingston biscuits are the stuff of legend. The even more delicious version? That'd be Maurice Terzini's homemade adaptation. Put this recipe in your cooking arsenal and it won't let you down.



Maurice Terzini's Kingston biscuits

(135 grams) rolled oats

unsalted butter, softened

(330 grams) raw caster sugar

(115 grams) golden syrup

(300 grams) plain flour

(150 grams) desiccated coconut

carob milk bar, chopped, melted

These gluten and dairy-free almond cakes use the creaminess of boiled whole oranges instead of butter to keep them soft and decadent, just in time for round #7 of the delicious. Bake Club. For more, see delicious.com.au/bakeclub

Gluten-free jaffingtons

oranges

(295 grams) caster sugar

almond meal

(60 grams) desiccated coconut

tbs cocoa powder, sifted

tsp baking powder, sifted

egg yolk

lemon

Coconut flakes, to coat

(500 milliliters) Kara Coconut Cream

(100 grams) cocoa powder

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If you&#39;re looking for quick and easy dessert recipes, this apple dump cake is so simple to make with just a few ingredients including boxed cake mix and canned apple pie filling! It&#39;s perfect for fall, especially Thanksgiving or Christmas when you&#39;re feeding a crowd. Your entire family will love this impressive sweet treat served warm with vanilla ice cream.

Caramel Apple Cobbler Dump Cake

(21 apple pie filling

(11 ounce) bag caramel bits ((found in the baking section by the chocolate chips))

(15 ounce) box yellow cake mix

butter ((2 sticks))

Preheat your oven to 350 degrees and grease a 9x13 baking dish with non-stick spray.

Spread both cans of apple pie filling onto the bottom of your prepared dish.

Sprinkle about half of the bag of caramel bits evenly over the top of the pie filling.

Evenly distribute the dry cake mix over top.

Pour the melted butter evenly over the cake mix covering as much of it as you can.

Bake uncovered in the center rack for 30-40 minutes or until the buttery cake mix turns a deep golden brown.

Allow it to cool for about 5 minutes and then serve warm with vanilla ice cream.

Looking for easy desserts that come together quickly? From cake pops to cookies bars to caramel lasagna, you can whip up these recipes in no time.

Top 22 sweet treats recipes from across the web

The most viewed sweet treats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Low Fodmap Flourless Chocolate Cake

Easy Low FODMAP Pumpkin Spiced Latt...

Oatmeal chia cookies

Coffee and hazelnut amaretti

Salted caramel Eton mess

Low FODMAP Cheesecake

Cannoli

Prune and mixed chocolate brownie w...

Coconut and pepita chocolate rounds

Ferrero Rocher protein balls

Indian doughnuts

Maurice Terzini's Kingston biscuits

Gluten-free jaffingtons

Caramel Apple Cobbler Dump Cake

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Leche frita (fried custard)

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Top 22 sweet treats recipes from across the web

The most viewed sweet treats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Fodmap Flourless Chocolate Cake

Easy Low FODMAP Pumpkin Spiced Latt...

Oatmeal chia cookies

Coffee and hazelnut amaretti

Salted caramel Eton mess

Low FODMAP Cheesecake

Cannoli

Prune and mixed chocolate brownie w...

Coconut and pepita chocolate rounds

Ferrero Rocher protein balls

Indian doughnuts

Maurice Terzini's Kingston biscuits

Gluten-free jaffingtons

Caramel Apple Cobbler Dump Cake

32 Easy Desserts To Make at Home

Microwave jam

Leche frita (fried custard)

Mingle&#39;s PanBAKE Spectacular!

Ooey Gooey Pumpkin Layer Bars

Sourdough Donuts

Healthy Snickers recipe

Pineapple Upside Down Delight Cooki...

The most viewed sweet treats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mingle's PanBAKE Spectacular!