Desserts
Chocolate Chip Cookies: When I was first diagnosed, my mom and I went to a class at Mary Bridge about the FODMAP diet. They gave us an entire packet about the foods I could eat, and some explanations. There were also recipe ideas. However, this cookie recipe was on one of the pages, and my mom and I made it immediately! They're delicious, but can vary in looks. If you make it, and it doesn't look like the picture, don't worry about it. Makes 24 cookies.
- 1 cup rice flour (You can find these in bulk at WinCo, or at most grocery stores in smaller bags.)
- 1 1/2 cups oats (We sometimes grind this up.)
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 cup butter
- 1/2 cup dextrose (You can find this at beer/wine making supply stores. There's one in Lakewood if you live in WA.)
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup dark chocolate chips
* - Dextrose is very important if you have FM - it's the substitution for sugar and used to sprinkle on foods (SOMETIMES) when you know they have excess amounts of fructose.
Directions:
1. Preheat oven to 375°F.
2. Mix together rice flour, oats, baking soda, and cinnamon.
3. In a separate bowl, cream the butter, brown sugar, and dextrose. Add egg and vanilla.
4. Add the dry ingredients to the wet ingredients, and then add the dark chocolate chips. Cover and chill for at least one hour.
5. Roll dough into walnut sized balls. Place on cookie sheet.
6. Bake for 10 - 12 minutes.
Note: I eat one per day, and keep the rest in the freezer. They freeze quite well. REMEMBER: only have desserts with a meal with plenty of protein. Credit to Mary Bridge Health Center for recipe.
- 1 cup rice flour (You can find these in bulk at WinCo, or at most grocery stores in smaller bags.)
- 1 1/2 cups oats (We sometimes grind this up.)
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 cup butter
- 1/2 cup dextrose (You can find this at beer/wine making supply stores. There's one in Lakewood if you live in WA.)
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup dark chocolate chips
* - Dextrose is very important if you have FM - it's the substitution for sugar and used to sprinkle on foods (SOMETIMES) when you know they have excess amounts of fructose.
Directions:
1. Preheat oven to 375°F.
2. Mix together rice flour, oats, baking soda, and cinnamon.
3. In a separate bowl, cream the butter, brown sugar, and dextrose. Add egg and vanilla.
4. Add the dry ingredients to the wet ingredients, and then add the dark chocolate chips. Cover and chill for at least one hour.
5. Roll dough into walnut sized balls. Place on cookie sheet.
6. Bake for 10 - 12 minutes.
Note: I eat one per day, and keep the rest in the freezer. They freeze quite well. REMEMBER: only have desserts with a meal with plenty of protein. Credit to Mary Bridge Health Center for recipe.
Vanilla Cupcakes: I found this recipe online (no, it was not originally fructose-friendly) a while ago, and I've been meaning to bake these safely. I finally did, and they look (and taste) awesome! As you can see, half of them have icing, but the other half doesn't. I did that because I wasn't sure how the icing would taste, and didn't want to "ruin" all of them (the icing tastes really good, so my worries were unfounded). Makes 12 cupcakes.
- 2 eggs
- 1 cup dextrose
- 1 cup rice flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup lactose-free milk (or rice milk)
- 5 tbsp butter
- 1/2 tsp vanilla extract
icing (for 12 cupcakes)
- 1/2 cup dextrose
- 1 tbsp butter
- 1/4 tsp vanilla extract
- 2 tsp lactose-free milk (or rice milk)
Directions:
1. Preheat the oven to 350°F. Line a 12-hole cupcake tin with paper cupcake holders.
2. In an electric mixer with the paddle attachment, beat the eggs for 4-5 mins, or until pale and creamy. With the mixer is still running, gradually add the dextrose and continue to beat for 3-4 mins.
3. In a bowl, mix together the flour, baking powder and salt. Fold through the egg mixture. In the microwave, heat the milk and butter until just melted. Add the vanilla and fold through the batter. Divide the batter between the paper cupcake holders.
4. Bake for 20 mins, or until slightly risen and lightly golden brown. Cool for 10 mins, before lifting out onto a wire rack to cool completely before icing.
5. To make the icing, cream the butter in a mixer and add dextrose gradually. Add vanilla and milk until creamy. Put in a drop of red food coloring if you want to get the pink, rosy color shown above. To spread, gently use a butter knife. Enjoy!
Note: If you finish the icing before the cupcakes are finished, put it into the fridge so it keeps its consistency. Also do this if you have extra icing left over (add a little more milk at next use). Only have one per day, and have it with a meal with plenty of protein. Credit to Julie Goodwin (Australian cook) for original recipe.
- 2 eggs
- 1 cup dextrose
- 1 cup rice flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup lactose-free milk (or rice milk)
- 5 tbsp butter
- 1/2 tsp vanilla extract
icing (for 12 cupcakes)
- 1/2 cup dextrose
- 1 tbsp butter
- 1/4 tsp vanilla extract
- 2 tsp lactose-free milk (or rice milk)
Directions:
1. Preheat the oven to 350°F. Line a 12-hole cupcake tin with paper cupcake holders.
2. In an electric mixer with the paddle attachment, beat the eggs for 4-5 mins, or until pale and creamy. With the mixer is still running, gradually add the dextrose and continue to beat for 3-4 mins.
3. In a bowl, mix together the flour, baking powder and salt. Fold through the egg mixture. In the microwave, heat the milk and butter until just melted. Add the vanilla and fold through the batter. Divide the batter between the paper cupcake holders.
4. Bake for 20 mins, or until slightly risen and lightly golden brown. Cool for 10 mins, before lifting out onto a wire rack to cool completely before icing.
5. To make the icing, cream the butter in a mixer and add dextrose gradually. Add vanilla and milk until creamy. Put in a drop of red food coloring if you want to get the pink, rosy color shown above. To spread, gently use a butter knife. Enjoy!
Note: If you finish the icing before the cupcakes are finished, put it into the fridge so it keeps its consistency. Also do this if you have extra icing left over (add a little more milk at next use). Only have one per day, and have it with a meal with plenty of protein. Credit to Julie Goodwin (Australian cook) for original recipe.
Sunflower Seed Butter Cookies: My mom came up with this recipe after I mentioned that I wanted something other than a chocolate chip cookie for dessert. This was adapted from her peanut butter cookie recipes, and these are my favorite cookies of all times. Like always, only have one a day and have a meal with protein before. Makes 24 cookies.
- 1/2 cup butter or shortening
- 1/2 cup sunflower seed butter
- 1/2 cup dextrose
- 1/2 cup brown sugar (packed)
- 1 egg
- 1 cup white rice flour
- 1/4 cup tapioca flour (note: if you don't have tapioca flour, just use 1 1/4 cups rice flour)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. vanilla
Directions:
1. Cream together butter, sunflower seed butter, dextrose, and brown sugar. Add vanilla and egg and mix thoroughly.
2. Blend all dry ingredients (rice flour, tapioca flour, baking powder, salt) and stir into other mixture.
3. Heat oven to 375°F.
4. Make balls of cookie dough about the size of a large walnut and place on cookie sheet.
5. Bake for 11 - 12 minutes.
- 1/2 cup butter or shortening
- 1/2 cup sunflower seed butter
- 1/2 cup dextrose
- 1/2 cup brown sugar (packed)
- 1 egg
- 1 cup white rice flour
- 1/4 cup tapioca flour (note: if you don't have tapioca flour, just use 1 1/4 cups rice flour)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. vanilla
Directions:
1. Cream together butter, sunflower seed butter, dextrose, and brown sugar. Add vanilla and egg and mix thoroughly.
2. Blend all dry ingredients (rice flour, tapioca flour, baking powder, salt) and stir into other mixture.
3. Heat oven to 375°F.
4. Make balls of cookie dough about the size of a large walnut and place on cookie sheet.
5. Bake for 11 - 12 minutes.
Brownies: We tried another brownie recipe from a fructose-friendly blog, but they turned out a bit dry and I think these taste way better. They're double-chocolate (apparently) but I've been totally fine with them. I cannot say enough how amazing they taste. Mmm. You can also double the recipe if you'd like. Makes 12 (or 24) brownies.
- 3/8 cup white rice flour (1/4 + 1/8)
- 1/8 tsp. baking soda
- 1/8 tsp. salt
- 2 1/2 tbsp. butter
- 1 tbsp. water
- 1 egg
- 1/2 cup dextrose
- 1/2 tsp. vanilla
- 6 oz. chocolate (note: 2 bars of Theo's 70% dark chocolate = 6 oz.)
Directions:
1. Preheat oven to 325°F.
2. Combine rice flour, baking soda, and salt in a small bowl and set aside.
3. In a small sauce pan, combine butter, dextrose, and water. Bring just to the boil.
4. Remove from heat and slowly add chocolate (you may want to grind it a little) and vanilla. Stir until smooth.
5. Beat egg well and add to the chocolate mixture.
6. Gradually add flour mixture to chocolate mixture.
7. Pour into a well-greased bread pan and bake for about 25 minutes.
note: only have one a day!
- 3/8 cup white rice flour (1/4 + 1/8)
- 1/8 tsp. baking soda
- 1/8 tsp. salt
- 2 1/2 tbsp. butter
- 1 tbsp. water
- 1 egg
- 1/2 cup dextrose
- 1/2 tsp. vanilla
- 6 oz. chocolate (note: 2 bars of Theo's 70% dark chocolate = 6 oz.)
Directions:
1. Preheat oven to 325°F.
2. Combine rice flour, baking soda, and salt in a small bowl and set aside.
3. In a small sauce pan, combine butter, dextrose, and water. Bring just to the boil.
4. Remove from heat and slowly add chocolate (you may want to grind it a little) and vanilla. Stir until smooth.
5. Beat egg well and add to the chocolate mixture.
6. Gradually add flour mixture to chocolate mixture.
7. Pour into a well-greased bread pan and bake for about 25 minutes.
note: only have one a day!
Ice Cream: Before I found this recipe, I had tried two or three other ice creams. One was at a Sub-Zero place somewhere in Washington (State). However, it made my tummy feel funny. The next one was with an ice cream maker that my mom bought. The cocoa powder in it made me feel full really quickly. Finally, I found this recipe on a fructose-friendly recipe website: Fructose Friendly Foodie. I halved the recipe and changed it a little. Makes 6-7 serves (according to the blog).
- 4 eggs (separated)
- 1/2 cup dextrose
- 1/4 cup oil
- 1 1/2 tsp. vanilla extract
Directions:
1. Separate the eggs into two different bowls.
2. In an electric mixer, beat the egg whites until firm.
3. Add the dextrose to the egg whites and mix until stiff.
4. Turn the mixer to a lower setting and add the egg yolks, oil, and vanilla extract (one at a time!).
5. Once combined, pour into one or two large containers and freeze overnight.
Note: To spice things up a little, try adding cookie chunks into the ice cream!
- 4 eggs (separated)
- 1/2 cup dextrose
- 1/4 cup oil
- 1 1/2 tsp. vanilla extract
Directions:
1. Separate the eggs into two different bowls.
2. In an electric mixer, beat the egg whites until firm.
3. Add the dextrose to the egg whites and mix until stiff.
4. Turn the mixer to a lower setting and add the egg yolks, oil, and vanilla extract (one at a time!).
5. Once combined, pour into one or two large containers and freeze overnight.
Note: To spice things up a little, try adding cookie chunks into the ice cream!
Strawberry Crisp: It was my mom's idea to make this recipe, in place of a pie. It's actually a crisp, but you can try to make a pie out of the dough if you'd like. Makes 12 servings- do not change this number (it has 1/2 cup of fruit in each serving).
Dough
- 1/2 cup oatmeal
- 1/3 cup butter
- 1/2 cup rice flour
- 1/4 cup dextrose
- 1/4 cup brown sugar
Filling
- 6 cups sliced strawberries
- 1 tbsp lemon juice
- 1/4 cup dextrose
- 1/4 cup rice flour
Directions:
1. Put all the filling ingredients into a plastic container and shake well.
2. Pour the strawberry mixture into a greased 8x8 pan.
3. Preheat oven to 375°F.
4. In a separate container, mix the dough ingredients together until crumbly.
5. Sprinkle the "dough" over the top of the strawberry mixture.
6. Bake for 40 minutes, or until bubbly.
7. Allow to cool for a few minutes, and serve with a dollop of ice cream if you wish!
Note: Freezes well.
Dough
- 1/2 cup oatmeal
- 1/3 cup butter
- 1/2 cup rice flour
- 1/4 cup dextrose
- 1/4 cup brown sugar
Filling
- 6 cups sliced strawberries
- 1 tbsp lemon juice
- 1/4 cup dextrose
- 1/4 cup rice flour
Directions:
1. Put all the filling ingredients into a plastic container and shake well.
2. Pour the strawberry mixture into a greased 8x8 pan.
3. Preheat oven to 375°F.
4. In a separate container, mix the dough ingredients together until crumbly.
5. Sprinkle the "dough" over the top of the strawberry mixture.
6. Bake for 40 minutes, or until bubbly.
7. Allow to cool for a few minutes, and serve with a dollop of ice cream if you wish!
Note: Freezes well.