The Low-FODMAP Diet Cookbook (28 page)

8 tablespoons (1 stick/120 g) unsalted butter, cut into cubes, at room temperature

¼ cup (55 g) packed light brown sugar

¼ cup (55 g) superfine sugar

1 large egg

1 teaspoon vanilla extract

⅔ cup (85 g) superfine white rice flour

½ cup (75 g) cornstarch

¼ cup (20 g) soy flour

½ teaspoon baking soda

½ cup (95 g) chocolate chips

½ cup (70 g) roasted unsalted macadamia nuts, roughly chopped

1.
Preheat the oven to 325°F (170°C). Line two baking sheets with parchment paper.

2.
Combine the butter, brown sugar, and superfine sugar in a medium bowl and beat with a handheld electric mixer until thick and pale. Add the egg and vanilla and beat well.

3.
Sift the rice flour, cornstarch, soy flour, and baking soda three times into a bowl (or whisk in the bowl until well combined). Add to the butter mixture and beat well, then stir in the chocolate chips and macadamia nuts.

4.
Drop tablespoons of dough onto the sheets, leaving room for spreading. Bake for 10 to 15 minutes, until golden. Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

PER SERVING:
142 calories; 2 g protein; 9 g total fat; 4 g saturated fat; 16 g carbohydrates; 1 g fiber; 37 mg sodium

MAKES ABOUT 40

These cookies, a gluten-free variation on a recipe from my childhood, have a wonderfully light and slightly chewy texture.

¾ cup (90 g) almond flour

1 tablespoon plus 1 teaspoon cornstarch

½ teaspoon gluten-free baking powder

1 large egg white

½ cup (110 g) superfine sugar

1 teaspoon finely grated lemon zest

3 drops almond extract

1 tablespoon (15 g) unsalted butter, melted

1.
Preheat the oven to 275°F (140°C). Line two baking sheets with parchment paper.

2.
Combine the almond flour, cornstarch, and baking powder in a small bowl. Beat the egg white in a clean medium bowl with a handheld electric mixer until soft peaks form. Gradually beat in the sugar. Continue beating for 5 minutes more or until stiff peaks form. Add the almond flour mixture, lemon zest, almond extract, and melted butter and gently mix together with a large metal spoon.

3.
Roll 2 teaspoons of the dough into a ball. Repeat with the remaining dough to make about 40 balls, placing them on the baking sheets and leaving a little room for spreading. Flatten slightly. Bake for 25 minutes, until they have started turning a light golden brown.

4.
Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

PER SERVING:
25 calories; 1 g protein; 1 g total fat; 0 g saturated fat; 3 g carbohydrates; 0 g fiber; 7 mg sodium

MAKES 20–25

Although the name of these cookies might lead you to believe they are savory, they are in fact mildly sweet. They make a delicious change from the usual sweet cookie flavors.

2 tablespoons (30 g) unsalted butter, at room temperature

1 cup (280 g) creamy peanut butter

¼ cup (55 g) packed light brown sugar

2 heaping tablespoons superfine sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

¼ cup (35 g) sesame seeds

⅔ cup (85 g) superfine white rice flour

¾ cup (110 g) cornstarch

½ cup (45 g) soy flour

½ teaspoon baking soda

1 teaspoon xanthan gum or guar gum

1.
Preheat the oven to 350°F (170°C). Line two baking sheets with parchment paper.

2.
Place the butter, peanut butter, brown sugar, and superfine sugar in a medium bowl and beat with a handheld electric mixer until creamy. Add the eggs, vanilla, and sesame seeds and beat well.

3.
Sift the rice flour, cornstarch, soy flour, baking soda, and xanthan gum three times into a large bowl (or whisk in the bowl until well combined). Add to the peanut butter mixture and mix with a large metal spoon until well combined.

4.
Shape the dough into walnut-size balls and place on the sheets, leaving a little room for spreading. Gently flatten to about ¼ inch (5 mm) thick.

5.
Bake for 10 to 12 minutes, until golden.

6.
Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

PER SERVING
(
¹
/
₂₅
recipe):
130 calories; 5 g protein; 7 g total fat; 2 g saturated fat; 13 g carbohydrates; 1 g fiber; 84 mg sodium

MAKES ABOUT 40

If you're looking for a little sweet something to enjoy with a cup of tea or coffee, these half-moon-shaped cookies are just the thing. They also make a lovely gift at Christmas time—or any time, really!

⅓ cup (45 g) superfine white rice flour, plus more for the work surface

¼ cup (35 g) cornstarch

¼ cup (55 g) superfine sugar

1¼ cups (125 g) hazelnut or almond flour

7 tablespoons (105 g) unsalted butter, cut into cubes, at room temperature

1 large egg yolk, at room temperature, lightly beaten

1 teaspoon vanilla extract

½ cup (80 g) confectioners' sugar, plus more for dusting

1.
Sift the rice flour and cornstarch into a medium bowl (or whisk in the bowl until well combined). Stir in the superfine sugar and hazelnut flour. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Mix in the egg yolk and vanilla with a large metal spoon.

2.
Lightly sprinkle your work surface with rice flour. Gently press the dough into a ball, turn out onto the floured surface, and knead lightly until smooth. Divide the dough into two even portions, wrap each in plastic wrap, and refrigerate for 15 minutes.

3.
While the dough is chilling, preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.

4.
Unwrap the dough and roll each portion into a log with a diameter of about ¾ inch (2 cm). Cut ¾- to 1-inch (2 to 3 cm) slices and shape them into rounded crescents with your hands. Place on the baking sheets, leaving room for spreading.

5.
Bake for 15 to 20 minutes, until lightly golden. Let cool on the sheets for 5 minutes.

6.
Sift the confectioners' sugar into a shallow bowl (or whisk well in the bowl). Roll the warm cookies in the sugar until well coated, then transfer to a wire rack to cool completely. Dust with extra confectioners' sugar just before serving.

PER SERVING:

Almond:
57 calories; 1 g protein; 4 g total fat; 1 g saturated fat; 5 g carbohydrates; 0 g fiber; 2 mg sodium

Hazelnut:
60 calories; 1 g protein; 4 g total fat; 1 g saturated fat; 5 g carbohydrates; 0 g fiber; 0 mg sodium

MAKES 20–25

These crisp cookies have a delicate marzipan flavor. They taste great on their own, but they can also be used in dessert recipes. Try them in the tiramisu on
page 191
.

1 cup (120 g) almond flour (preferably finely ground)

¾ cup (120 g) confectioners' sugar

1 tablespoon plus 1 teaspoon cornstarch

2 large egg whites

⅓ cup (75 g) superfine sugar

1 teaspoon almond extract

1.
Preheat the oven to 325°F (170°C). Line two baking sheets with parchment paper.

2.
Place the almond flour, confectioners' sugar, and cornstarch in a medium bowl and mix together well.

3.
Beat the egg whites in a clean medium bowl with a handheld electric mixer until soft peaks form. Add the superfine sugar, 1 tablespoon at a time, and beat until shiny and stiff peaks form. Add the almond extract and beat to combine well. Gently fold in the almond flour mixture with a large metal spoon until just blended.

4.
Place rounded teaspoons of the batter on the baking sheets, leaving room for spreading. Smooth the top of each cookie with the back of a metal spoon. Bake for 18 to 25 minutes, until lightly golden. Turn off the oven, leave the door ajar, and let the cookies cool and dry out in the oven.

PER SERVING
(
¹
/
₂₅
recipe):
53 calories; 1 g protein; 2 g total fat; 0 g saturated fat; 8 g carbohydrates; 0 g fiber; 6 mg sodium

MAKES 12

Friands are small French cakes made with almond flour. They are often made without other flour, but both of my recipes use a small amount of gluten-free flour to give the cakes a nice light texture.

Nonstick cooking spray

9 tablespoons (1 stick plus 1 tablespoon/135 g) unsalted butter, cut into cubes

1¼ cups (200 g) confectioners' sugar, plus more for dusting

¼ cup (35 g) cornstarch

¼ cup (35 g) superfine white rice flour

1¼ cups (150 g) almond flour

5 large egg whites, lightly beaten

1 tablespoon plus 1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

1 small ripe banana, peeled and roughly chopped

1.
Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin pan, friand pan, or petite loaf pan with cooking spray.

2.
Melt the butter in a small saucepan over low heat, then cook for 3 to 4 minutes more, until flecks of brown appear. Set aside.

3.
Sift the confectioners' sugar, cornstarch, and rice flour three times into a large bowl (or whisk in the bowl until well combined). Stir in the almond flour, then add the egg whites, lemon juice, vanilla, and melted butter and mix with a large metal spoon until combined. Stir in the chopped banana.

4.
Spoon the batter into the pan until each cup is two-thirds full. Bake for 12 to 15 minutes, until lightly golden and firm to the touch (a toothpick inserted into the center should come out clean).

5.
Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar before serving.