Low FODMAP Frozen Peppermint Bûche de Noël

Name: Low FODMAP Frozen Peppermint Bûche de Noël
Ingredients: 1 cup (198 g) sugar, (divided); ¾ cup (87 g) low FODMAP gluten-free cake flour, (such as King Arthur Flour Measure For Measure Flour); ¼ cup (21 g) sifted natural cocoa, (plus extra for pan); 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet); ¼ teaspoon salt; 4 large eggs, (separated); 2 tablespoons neutral flavored vegetable oil, (such as canola); 2 tablespoons room temperature water; 1 teaspoon vanilla extract; 1/8 teaspoon cream of tartar; 1 ½- quarts (1.4 L) lactose-free vanilla ice cream; 2 teaspoons peppermint extract; 1 cup (140 g) coarsely crushed hard peppermint candies (or candy canes, any color you like, divided); Red food coloring, (preferably paste or gel type; optional); 5 large egg whites; ¼ teaspoon cream of tartar; ¾ cup (149 g) sugar; ½ teaspoon vanilla extract; 1 cup (240 ml) Dark Chocolate Ganache, (warmed and in a pourable state)

www.fodmapeveryday.com

Our Low FODMAP Frozen Peppermint Bûche de Noël features tender cocoa cake rolled aroundl actose-free peppermint ice cream. Meringue covers the outside, which you then brown with a torch.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

1 cup (198 g) sugar, (divided)
¾ cup (87 g) low FODMAP gluten-free cake flour, (such as King Arthur Flour Measure For Measure Flour)
¼ cup (21 g) sifted natural cocoa, (plus extra for pan)
1 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
¼ teaspoon salt
4 large eggs, (separated)
2 tablespoons neutral flavored vegetable oil, (such as canola)
2 tablespoons room temperature water
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 ½- quarts (1.4 L) lactose-free vanilla ice cream
2 teaspoons peppermint extract
1 cup (140 g) coarsely crushed hard peppermint candies (or candy canes, any color you like, divided)
Red food coloring, (preferably paste or gel type; optional)
5 large egg whites
¼ teaspoon cream of tartar
¾ cup (149 g) sugar
½ teaspoon vanilla extract
1 cup (240 ml) Dark Chocolate Ganache, (warmed and in a pourable state)