The cake you can make and eat when you have SIBO
September 5, 2017
Watching butter melt on a slice of cake warm from the oven is one of the joys of life is it not? No it is not when you have a digestive disorder and you can’t eat cake. If that is something you suffer from then you will know that melting butter on a freshly baked slice of cake is a source of angst and longing.
It has taken me more than 12 months of trials and lots of crumbly “cake” tipped into the bin until I got to this cake recipe. I CAN eat this berry cake recipe AND it tastes soooo good – just like cake. I confess to shoving (eating) two warm slices quickly into my mouth. In fact, I did that faster than you could read the first few lines of this post. It’s been a L O N G time since I’ve eaten cake, and cake I knew wouldn’t upset my stomach , with a close-to-perfect texture is something I had been beginning to think I’d not be able to ever eat again on the SIBO diet. Note: I do not have a sweet tooth, I rarely crave or have eaten dessert. Despite this, a multitude of restricted food items from your diet can make you crave things you did not expect. Never underestimate the power you have to choose what you eat or don’t eat if you don’t suffer any dietary issues or restrictions.
If you are newly diagnosed with SIBO I recommend you spend time trying to find food/recipes that make you feel “normal” and included in family traditions and events. Without food options you enjoy it is easy to feel anxious, excluded and left out when others are sharing and enjoying food you can’t eat. Finding your own “treats” is an important part of adjusting to, and living with this disorder. If you also suffer from SIBO I really hope this recipe is one you can enjoy.
This recipe is based on my dietary requirements of : no sugar, no dairy, no grains, no egg. Over the past 6 months I have found I can tolerate banana (up to 1/2 a day) or a 1/2 cup of berries. Yes, the fruit has natural occurring sugar. I can tolerate a measured amount of some fruit per day. I can also eat rice flour, coconut flour and corn flour once in a while without experiencing any digestive issues. I have been on a strict, very restrictive diet for what feels like a long time. No treatments I’ve tried have worked to date so I am now attempting to add back some foods into my diet in a bid to address the new issues of a prolonged restrictive diet that are now emerging for me.
A few weeks ago one of my lovely Instagram friends (@mimscuisine) dropped by and gifted us a big tub of her home grown (frozen) boysenberries from her summer harvests. My boys have been enjoying them for weeks baked in muffins. I saved a couple of cups of berries for me to create and test this recipe. I am so pleased I did as this cake has been a highlight of my SIBO cooking trials over the last 6 months.
You can replace the berries for any other fruit you can eat. I personally can’t tolerate many fruits, so while apple would work well in the recipe I can’t eat it. The cake can be sliced when cool and frozen as slices for use as needed.
A variety of alternate flours can be sourced from wholefoods stores, or online. Be aware if you use alternate flours to those in the recipe you may need to modify the amount of Almond milk added. I have found Millet Flour to be a great option for me, allowing me to enjoy some food that would otherwise be restricted, such as pancakes which are a Sunday family tradition.
I sincerely hope that if you do love baked goods and suffer from this hideous disorder that this recipe will help keep you on track with your treatment and diet and meet some of your cravings.
Gluten, dairy, sugar and egg-free cake. Filled with Boysenberries it is sure to delight even if you have no dietary issues.
Heat oven to 170 degrees celcius and line a cake tin with baking paper or grease with coconut oil or olive oil
Add the butter, oil, vanilla and mashed banana to a bowl and mix to combine well. Mash all ingredients together
Add the flours and baking powder and stir
Add the berries and the milk and stir gently to combine all dry ingredients. Avoid mixing too much
Scoop mixture into the cake tin and evenly spread
Place into the heated oven and cook for 40-45 minutes until golden on top and a knife inserted and removed from the cake is done so cleanly
Cool for 5-10 min on a cooling rake, slice and serve with a spread of butter if you wish.
Store in an airtight container and eat within a few days, or slice and freeze.
If you are lucky enough to not suffer a digestive disorder, don’t underestimate the power of having the freedom to be able to choose what you eat.
This cake proves you can have your cake and eat it, taking into account all the weird and difficult food combinations and restrictions.
It has taken me a while to make a cake that I WANT to eat but now I have discover a recipe combination that fits my unique dietary requirements I hope it helps you. Don’t give up if you have a strict dietary disorder or issue that limits the use of regular ingredients/combinations. You will find a good solution if you keep at it.
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