Low FODMAP, Lavender Turkish Delight (Lokum)
It can be challenging to grab a Low FODMAP, dairy free sweet treat that isn't simply sliced fruit.
If you are looking for something a little bit different, you may want to give this recipe a try! Lokum is very simple to make. It has just a few ingredients and a few steps in the recipe. What is needed is patience...and a strong stirring arm!
Lokum recipes are pretty much standard with the main ingredients being starch (cornflour), sugar and water.
If you are good at making starch, you will be comfortable with this recipe and will find lokum super easy to make!
Like starch, the secret to this recipe is to observe the stages of cooking closely and resist the urge to rush and turn up the heat to firm up the mixture.
I flavoured the whole batch of my lokum with Lavender essence & lavender buds and then covered half of the mixture in slivers of pistachio, but you could use whatever flavouring and toppings you like! Rose, lime, lemon, orange, pineapple, coconut.... the possibilities are endless!
Pistachio is finely cut and applied sparingly here. However its worth noting that15 pistachios contain GOS in quantities to cause discomfort in those If you are sensitive to GOS.
If like me, you want to use dried lavender petals, just check that they are food grade; free of pesticides and creepy crawlies! I buy dried lavender buds specifically for this desert from the supermarket.
Lokum can sometimes 'sweat' after setting. If it is left out to 'dry' for an extra day before cutting, I find that it stays nice and firm.
If you decide to give this recipe a go, share your thoughts, pictures and recipe tweaks. Good luck!
Notes before we get cooking!
FODMAP red, amber green rating reflects the total amount of Fructose (FTS), Lactose (L), Mannitol (M), Sorbitol (S), Galactooligosaccharide (GOS) and Oligos Fructans (FTA) in the TOTAL volume/weight of the ingredients used in the recipe. Grey means that no FODMAP rating exists for the listed ingredient..yet!.
This recipe makes approximately 5 servings of Lokum (1 serving pictured).
I'm a big fan of simple recipes that don't need fancy equipment. For this recipe it does help to have two heavy bottomed pans. One to prepare the sugar mixture and one for the starch mixture, baking paper and a heatproof tray to hold the lokum mixture while it sets.
Mix the sugar and water together in a pan.
Bring the sugar- water mixture to a gentle boil until it begins to form strings (10 mins). Set aside.
In the other pan mix together the lavender essence water, starch, cream of tartar and lemon juice.
Heat the water - starch mixture gently, stirring well until it thickens.
Slowly add the sugar mixture and always stirring.
Keep stirring this mixture for the next 45 mins to 1hr. You will notice the mixture change and develop a thick, shiny consistency.
Add your chosen colourant and toppings.
Transfer the mixture to a tray (lined in grease proof paper) and leave to set at room temperature for a minimum of 24 hours (preferably 48 hours).
Cut into small pieces, serve and Enjoy!
I'm very passionate about the management of autoimmune conditions in a healthy way.
I speak with medical professionals, read journals, try and test new recipes to share with you and diligently undertake research online. That being said, as you know, each autoimmune disease, as well as any set of symptoms you may be experiencing are unique.
All information provided is in no way intended to be a substitute for professional medical advice. Always talk to your doctor or healthcare provider to ensure the appropriateness of any information in relation to your own situation.
And finally, please comment and share so we as a community better cope with our conditions by through growth and learning.