Fruity Mini Bundts

Preparation

10 mins

Resting

5 mins

Baking

30 mins

Makes

6 mini Bundts

Low FODMAP serve

1 mini Bundt

Our Low FODMAP Fruity Mini Bundts are absolutely delicious and make the perfect FODMAP friendly snack. Pre-portioned into individual serves, we love this dessert for autumnal picnics and tea parties.

What you'll need

75g butter

50g coconut oil

1 full egg

1 egg yolk

¼ cup Low FODMAP milk

½ cup caster sugar

¼ cup brown sugar

1 cup Lo-Fo Pantry Plain Flour

2 teaspoon baking powder

1 teaspoon vanilla essence

pinch salt

¼ cup Fruity Boys dried oranges and strawberries, blitzed into small pieces

For the icing

¼ cup icing sugar

dash milk

couple Fruity boys dried oranges and strawberries, blitzed into small pieces

Process

Step 1

Preheat the oven to 180^oC.

Step 2

In a large mixing bowl, cream together the butter, coconut oil, eggs and sugars until light and smooth with a handheld whisk.

Step 3

Add the milk and whisk until incorporated.

Step 4

Sift in the flour, and add the vanilla essence and salt and whisk until the mixture is smooth and no lumps remain.

Step 5

Blitz the Fruity Boys dried oranges and strawberries, and stir the pieces through the batter until evenly incorporated.

Step 6

Divide the batter amongst the holes in the Bundt pan and smooth so it is even.

Step 7

Bake for approximately 30 minutes or until golden and the cake bounce back when touched.

Step 8

Leave the cakes in the pan for around 5 minutes, before turning out onto a wire rack to cool completely.

Step 9

To make the icing, whisk together the icing sugar and milk. Drizzle over the cakes and top with Fruity Boys dried oranges and strawberries, blitzed into small pieces.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet