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250g chunk of pumpkins

50g black treacle

140g golden syrup

140g light soft brown sugar

100ml lactose/dairy free semi-skimmed milk

100g cold lactose/dairy free butter, diced, plus extra for greasing

225g gluten free self-raising flour

1 tsp bicarbonate of soda

1 tbsp ground ginger

2 tsp mixed spice

2 medium eggs, beaten

8-10 chunks crystallised ginger, thinly sliced


Put the pumpkin in a microwave- proof bowl with a dribble of water.

Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins, or until the pumpkin is soft and mashable.

Drain off the water and mash until smooth. Put the treacle, syrup, sugar and lactose/dairy free milk in a pan and heat gently until the sugar has dissolved.

Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin with a strip of baking parchment.

Sift the gluten free flour, bicarb, spices and a pinch of salt into a bowl together. Tip in the diced lactose/dairy free butter and rub with your fingertips until no big lumps remain.

Whisk the mash and the egg into the lukewarm syrupy mixture, then stir everything into the dry ingredients.

Pour the batter into the prepared tin, scatter with most of the crystallised ginger and bake for 45 mins until a skewer poked into the centre comes out with just moist crumbs attached.

Scatter over the remaining sliced ginger to stick, then cool in the tin.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Pumpkin & ginger loaf
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