Fruity Mini Bundts
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
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
¼ cup Fruity Boys dried oranges and strawberries, blitzed into small pieces
For the icing
¼ cup icing sugar
couple Fruity boys dried oranges and strawberries, blitzed into small pieces
Preheat the oven to 180oC.
In a large mixing bowl, cream together the butter, coconut oil, eggs and sugars until light and smooth with a handheld whisk.
Add the milk and whisk until incorporated.
Sift in the flour, and add the vanilla essence and salt and whisk until the mixture is smooth and no lumps remain.
Blitz the Fruity Boys dried oranges and strawberries, and stir the pieces through the batter until evenly incorporated.
Divide the batter amongst the holes in the Bundt pan and smooth so it is even.
Bake for approximately 30 minutes or until golden and the cake bounce back when touched.
Leave the cakes in the pan for around 5 minutes, before turning out onto a wire rack to cool completely.
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.