Low FODMAP Souche de Noël (Christmas Stump)

Name: Low FODMAP Souche de Noël (Christmas Stump)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 batch Chocolate Ganache; 1 1/3 cups (194 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour; 1 cup (90 g) confectioners’ sugar; 1/2 cup (43 g) sifted Dutch-processed cocoa, plus extra; 1 teaspoon baking powder; 1 teaspoon salt; 8 large eggs, (at room temperature); 1 cup (198 g) sugar; 1 teaspoon vanilla extract; 1, 8-egg batch Italian Meringue Buttercream; 1 tablespoon instant espresso powder; 1 tablespoon vanilla extract; 8 Meringue Mushrooms; 3 tablespoons very finely chopped walnuts; Powdered green food coloring; Wilton Sprinkles Jumbo Rainbow Nonpareils

Instructions

Prep:1hCook:15min

This Low FODMAP Souche de Noël (Christmas Stump) is best attempted by experienced bakers - but if you are like me, a baker who has IBS and follows the diet - this recipe is going to thrill you. It is a challenge and fun to make. And then, when you serve it, EVERYONE is going to go gaga over it!Low FODMAP Serving Size Info: Makes one big, impressive stump! Cut into small servings following my directions; you should get about 40 slices; 1 slice per serving

Updated at: Wed, 11 Dec 2024 09:18:07 GMT