Sunday, September 9, 2012

Baking for Gout

This year I was introduced to an amazing and wonderful baker, decidedlydelicious who adapts recipes for her lactose intolerance. Through various discussions with her, I discovered how we are all slightly lactose intolerant and the benefits of going lactose free. At the time when we first started talking about this I was trying lactose free while recovering from a cold but since then both myself and the bf have switched to lactose free and find that it has had a very positive effect on our health. We are not 100% lactose free but we try. Dietary restrictions are a pain sometimes and therefore I think that it's important to attempt to provide some solutions for different dietary needs.

This week I will be addressing Gout. There are a number of different dietary suggestions for gout but from what I have read sufferers need to increase protein, whole grains and fibre and reduce sugars and fats. There's no way you can eat cake then right? Wrong! This cake is both delicious, low in fat, high in protein and contains lemon which breaks down uric acid. There will be more than one post on this subject and for reference sake this cake is higher on the fat/sugar than others that will follow so gout suffers can enjoy in moderation!

Lemon and Raisin Cake

100g Plain Flour
200g Kamut Flour
1 tsp baking powder
1/2 tsp salt
125g Butter
15g Stevia
10g Granulated Sugar
1 whole egg and 2 egg yolks
50g apple sauce
2-3 tbsp lemon juice (taste preference)
75g raisins
25g Ground almonds

Preheat your oven to 180C/350F/Gas mark 4. Sieve together your flours, baking powder and salt. In a stand-mixer or with an electric whisk beat together your butter, granulated sugar and stevia until the mixture is very light and fluffy. In separate bowls mix your apple sauce and lemon juice and beat together your eggs.

Slowly, alternating between the flour mixture, eggs and applesauce mixture combine the ingredients, mixing thoroughly. Once a smooth batter has been achieved then add the raisins. Pour into a baking paper lined cake tin and scattered the ground almond onto the top before baking. Bake for 45minutes on a middle shelf or until a toothpick comes out clean. Turn out and let cool fully before eating (this is harder than it seems.

The cake can appear doughy when first cut but you will find that it is soft and delicate and it melts in the mouth. Hopefully you enjoy this whether or not you have gout =)

I did!

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