Chocolate Rum Balls (actually Bailey's Balls)

Clearly from the majority of my posts you can see that I am a huge sweet tooth and love nothing more than a delicious treat after dinner. This is another very fast and extremely simple dessert to put together. 

Unfortunately, this is not a lactose-free recipe. If you know of any lactose-free alternatives for Rum Balls please let me know and I will have a go at making them. 

Chocolate Rum Ball Recipe 

Makes about 40 

Ingredients: 

350g gluten free shortbread biscuits, crushed 
1 tin (395g) sweetened condensed milk
3 tbsp cocoa powder
50ml Bailey's Irish Cream alcohol
1 cup shaved coconut with extra for coating
1 cup crushed macadamia nuts 

Steps: 

1. Combine the biscuits, cocoa, macadamia nuts and coconut in a bowl.

2. Add the Bailey's and stir. Add the condensed milk as you go, until all the ingredients are combined and hold together well. I use maybe just under a tin in total as I do not want them too mushy.  

3. Make into small balls using hands and coat with extra coconut. 

4. Freeze for at least an hour before serving. 

I've stored mine in an ice cream container, in the freezer 

Alternatives:
- Other nuts, or almond meal instead of macadamias
- Gluten-free choc biccies instead of short bread

Let me know of any others that work for you!

Please note: 

**Because Fructose Malabsorbers cannot have Rum I used Bailey's as an alternative. I cannot find anywhere that states whether or not we can have Baileys and whether it is safe for Fructose Malabsorbers. If you know the answer please let me know! However, having eaten many of these delicious Bailey's Balls I have never felt unwell. So please let me know how you went with them! 

Raspberry and White Chocolate Muffins

Being a huge sweet tooth I always need to think up new ways of maintaining my low fodmap diet and still being able to enjoy sweet treats to help with the sugar cravings. Tonight I whipped up some super easy raspberry and white chocolate muffins. 

Raspberry and White Chocolate FODMAP Friendly Muffins 

Prep time: 10min, Oven time: 20-25min 

Ingredients: 

Makes 12

2 cups of gluten free self raising flour

1 cup caster sugar

1 egg
1/2 tsp vanilla essence 

1 cup milk (use lactose free milk or almond milk if lactose intolerant)

50g butter, melted (use a lactose free substitute if need be)

1 cup frozen raspberries, thawed

1 cup of white chocolate, roughly chopped

Steps:

1. Preheat oven to 180 degrees C. Place 12 large patty cases into a muffin pan. 

2. In a large bowl, sift together the flour and sugar. 

3. In a small bowl, whisk together egg, milk and butter. Add this liquid mixture to dry ingredients.  Add the vanilla essence. Once combined, fold through the raspberries and chocolate

4. Distribute the batter between patty cakes and bake for 20-25min, or until a skewer comes out clean and muffins are golden.