Two years ago, the Northerner and I travelled to Rome for a gig by Ben Harper. Those were the days… Musical jetsetting without a care in the world. While we found an awesome restaurant that catered delicious Italian cuisine to my needs, I was missing a little something with my espresso.
In honour of our very different life only two short years after massive amounts of newly engaged frivolity, Baby Lemons and I took to the kitchen and baked sugar-free Cantuccini.

Ingredients

• 300g gluten-free flour
• 1/2 cup maple syrup
• 1 1/2 tsp baking powder
• 1 tsp xanthan gum
• 180g almonds
• 1/2 tsp cinnamon
• 3 eggs
• 2 tsp vanilla essence

Instructions

1. Preheat your oven to 180C.
2. Mix flour, baking powder, xanthan gum, almonds and cinnamon together until well combined.
3. Mix eggs, maple syrup and vanilla essence and work into the dry mix.
4. Shape two logs out of the mass (wet your hands with cold water to avoid sticking).
5. Bake the logs in the oven for 25 min. Take them out and let them cool down.
6. Cut the logs into slices and lay them out on baking sheet. Bake for another 15 min at 180C.

NOTE: Almonds are only low FODMAP when you eat less than 10 in one sitting. Avoid eating all your freshly made Cantuccini in one sitting and you should be okay.