Low FODMAP friendly ready-made desert

I was very excited (I don't get out much) to read the ingredients on this, as I need to avoid sucrose but have a pretty big sweet tooth. Sweeteners here include grape juice, maltodextrin and dextrose (i.e. glucose), which as far as I can tell all agree with me, and this has a mild non-addictive background sweetness, which is just right. Note it's the 'a hint of lemon' flavour only which is low FODMAP, as the others contain glucose-fructose syrup. I've seen these in health food shops, and they're also available online, for example from Goodness Direct.

Carrot and pecan cake

I made the carrot and pecan cake from the excellent Sue Shepherd's and Peter Gibson's 'Food Intolerance Management Plan', merely substituting their suggested flours for the Dove's mix with some maize flour, and sugar with the glucose/stevia mix. I hope that including some of their recipes encourages any readers (if there are any! ;-)) to buy the book - it's brilliant and the cake was delicious. I might substitute some of the nuts with a few raisins next time. No pictures as made during a busy Christmas and it disappeared pretty quickly! :-)

Ingredients:
230g Dove's self-raising gluten-free flour mix
40g maize flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon xanthan gum
2 teaspoons ground cinnamon
200g glucose
20g stevia
90g chopped pecan nuts
2 carrots
125ml oil (original recipe states vegetable, I used olive)
3 eggs
125ml lactose-free milk

Sift and mix the flours, baking powder, bicarbonate of soda and xanthan gum. Add the glucose, stevia and nuts. Grate the carrots and lightly whisk the eggs. Combine the carrots, eggs, milk and oil with the dry ingredients. Bake in a greased baking paper lined tin (the original recipe said to use a 20 x 9cm loaf tin, but I had enough batter for this and a few muffin cases too), at 140ish C for 1.5ish hours, covering the cake with baking foil halfway through so that the top does not burn. Let cool and eat :-).

Flapjacks

I adapted a feel-good flapjack recipe from the BBC Good Food website (the original is available here). Not sure exactly how low FODMAP these are, as I included sweetened cranberries for a festive feel (I made these at Christmas) and a hefty five bananas. The original recipe includes peanut butter, and these might have been better for it, but I left it out as my little niece is not yet eating nuts. They were a little squishy but definitely edible!

Ingredients:
475g oats
250ml water
5 tablespoons glucose
2 tablespoons cornflour (1 might actually be enough)
5 small bananas
50g butter
150g Ocean Spray craisins (sweetened rehydrated cranberries)
40g raisins
zest from two oranges
(2 tablespoons peanut butter - I did not include this, but it's in the original recipe and I'll include it next time round)

Make a syrup from the water, glucose and cornflour, and combine with butter which has been melted (I use the microwave) and whizzed-up bananas. Mix the oats, orange zest, craisins and raisins with the wet ingredients. Bake in a tray lined with greased baking paper at 140-ish C for 1.5ish hours. Allow to cool, cut up, eat! :-)