For the base:
  • 1 cup white rice flour
  • ¼ cup potato starch
  • ⅛ cup tapioca flour
  • ¼ tsp xantham gum
  • pinch of salt
  • 113gms/1 stick butter
  • ½ cup brown sugar
  • 1 small egg
  • 1 tsp pure vanilla extract
For the Topping:
  • ½ large banana
  • ½ tbsp lemon juice
  • 250g/9 oz cream cheese (not spreadable)
  • 125g/4.3oz sour cream
  • ⅛ cup maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1 tbsp gelatin
For the base:
  1. Heat oven to 180°C/350°F.
  2. Sift all the dry ingredients except the sugar into a bowl.
  3. In a separate bowl, using egg beaters, beat softened butter and sugar until light in color and fluffy.
  4. Add in egg and vanilla – continue beating until amalgamated well.
  5. Add dry ingredients to the wet and mix well.
  6. Press the dough into the base of the moulds of a set of muffin tins.
  7. Bake for about 10 minutes.
  8. Let bases cool completely before piling the topping on.
For the topping:
  1. Place everything in a food processor and process until a smooth cream.
  2. Melt the gelatin in a little hot water and add to the mixture.
  3. Spoon onto the bases in the muffin tins and place in the fridge to set.
  4. When set, pipe a little cream on top and decorate with a blueberry or other fruit.
Recipe by The Low Fodmap Diet at