Recipes

These are all the recipes from past Failsafe Newsletters. Thanks to all those who provided them - I have acknowledged you where I have kept records and apologise to those who are not acknowledged - please let me know!

Don't forget there is a great collection of tested recipes in the Failsafe Cookbook!

L = lunches and snacks M = main meals

S = sweet things, biscuits, desserts Z = other recipes, bread, mayonnaise

As a support and companion to the DVD “Fed Up with Children’s Behaviour”, free downloadable pdf file:

update September 2006a (Failsafe Newsletter 49) New entries in red.

L	Andra's Chicken Noodle Soup	This noodle soup makes a great one-pot dinner when served with garlic rolls. 3 tblspns canola oil 2 cups chopped cabbage 4 stalks chopped celery 1 chopped leek 1 small carrot (optional) 2 litres water 2 cubed chicken breasts (uncooked) 2 cups chopped green beans 250g packet of 'Fantastic' rice noodles or equivalent salt to taste Gently stir-fry cabbage, celery, leek and carrot in oil. Add water and simmer 30-40 mins. Add chicken and beans and simmer 5 mins, then add rice noodles and simmer 10 mins. Serve with garlic rolls. - Andra in Alice Springs
L	Bubble & squeak	Mix leftover mashed potato and leftover cabbage together. Fry in oil on both sides until brown. Top with chopped chives or parsley. - traditional
L	Chicken noodle snack	1 packet Fantastic Long Life Noodles homemade chicken stock chopped cooked chicken Bring stock to the boil, add noodles and chopped chicken and simmer until noodles are cooked. This is a good substitute for 2-minute noodles. - Tania Cannons
L	Choko mash	Sometimes called vegetable pears, chokoes are originally from Latin America, where they are known as chayote. They can be as a fruit (stewed with sugar and optionally a pear or golden delicious apple) or a vegetable. Here is a Mexican recipe: 2tsp canola oil, 1 large leek, chopped, 1 clove garlic, crushed, 3 large chokoes (about 1 kg), chopped, 6 medium potatoes (about 1.2 kg), chopped, 50 gm butter or Nuttelex, 2 tbspn chopped parsley. Heat oil in small pan and cook leek and garlic, stirring until leek is soft - about 5 mins. Boil, steam or microwave chokoes and potatoes separately until tender. Chokoes (with ¼ water) will take about 10 minutes on high in the microwave, 15 minutes steamed. Drain and puree chokoes with leek mixture in blender or processor. Drain potatoes and mash with butter. Combine both mixtures and push through sieve into a large bowl. Stir parsley through. Serves 4-6.
L	Choko wedges	Sometimes called vegetable pears, chokoes are originally from Latin America, where they are known as chayote. They can be as a fruit (stewed with sugar and optionally a pear or golden delicious apple) or a vegetable. Here is a Mexican recipe: 5 medium chokoes (about 900g) ½ cup breadcrumbs or rice crumbing mix 1 clove garlic, finely chopped 1 egg, lightly beaten canola oil for shallow frying. Cut each choko into 8 wedges. Boil, steam or microwave until just tender. Drain and pat dry. Combine breadcrumbs and garlic. Dip wedges in egg, then in breadcrumb mixture. Heat oil in large pan. Fry wedges in batches until well browned all over. Drain on absorbent paper. makes 40.
L	Coleslaw	1 leek, sliced failsafe oil for sauteeing 3 sticks celery, finely sliced then chopped more in food processor bowl with 3 sprigs parsley, chopped 2 brussel sprouts, sliced finely (disguises their flavour completely) Lightly sautee leek slices for a milder flavour. Combine all ingredients in a salad bowl. - Alison Hawthorne
L	Cook your own kidney beans	Did you know? Kidney beans are the least windy of any bean. 1 cup dried kidney beans 1/2 tsp salt 1 tsp light brown sugar Rinse beans and discard any broken bits. Cover well with water and soak in fridge at least overnight and up to three days. The longer the soaking time, the shorter the cooking time. Drain, cover well with fresh water, add salt and sugar, bring to the boil, reduce heat and simmer until tender - up to one hour. Leftovers freeze well.
L	Crunchy potatoes	This traditional Danish recipe makes a quick and easy snack. 4 medium potatoes, peeled and sliced into rounds the thickness of chips 2 tablespoon canola oil 2 tbspn sugar OR 2 tbspn chopped shallots (optional) Microwave or steam potatoes. Heat oil in a heavy-based pan and add shallots or sugar when hot. Stir until shallots are cooked or sugar is dissolved then add potatoes and stir and turn until browned on both sides. Sprinkle with sea-salt if liked. Serves 4.
L	Five-minute porridge	1/2 cup rolled oats (regular is best but quick cook are also good) per person 1 cup water per person Place oats in a small saucepan with cold water and bring to the boil. Stir briefly until mixture thickens. Serve with light brown sugar and A2 milk; or pear and yoghurt; or sliced bananas (contain amines, not suitable for your strict elimination diet) or stewed rhubarb (contain moderate salicylates, not suitable for your strict elimination diet).
L	Fluff marshmallow spread	Fluff is a failsafe marshmallow spread, ingredients: glucose syrup, sugar, dried egg white and artificial flavour (vanillin) in the spreads section of Coles supermarkets, in a glass jar with a red lid. The website for recipes is: http://www.marshmallowfluff.com/ This product is limited for people who react to sulphites (glucose syrup) and salicylates (vanillin). Thanks to Ingrid Boyle
L	Garlic toast	2 slices bread, rye bread, rice bread butter or Nuttelex 1 clove garlic Toast bread slices in toaster. Spread with butter. Cut garlic clove in half and rub cut side on buttered toast for a quick snack.
L	Herbed scrambled eggs	Eggs are a perfect package of vitamins, and the quickest meal ever. 3 eggs knob of pure butter or Nuttelex splash of milk (or organic cream for special occasions) salt to taste fresh chives, chopped 2 slices sandwich or cob loaf bread, toasted Beat eggs with milk and add salt. Gently melt the butter in a pan and stir in the eggs, stirring constantly until the eggs are nearly set, sprinkle chives. To serve, spoon the scrambled eggs onto toast. Serves 1-2.
L	Howard’s bean spread	Use red kidney beans from a can or soak dried beans overnight, pressure-cook 12 mins or simmer for 60 mins. Drain. 1 cup cooked red kidney beans 2 tsp failsafe oil pinch salt ¼ tsp citric acid crushed clove of garlic optional 2 tblspn water Mix in blender to a thick paste, keep in fridge. Great in sandwiches, wraps, as a dip, and on pizza.
L	Jaffle pies	1 frozen slice of Pampas Butter Puff Pastry, cut into 4 & about 1 cup of filling Filling suggestions: minced beef or chicken stir fried with shallots and thickened with cornflour see Fed Up p248 1 egg, beaten with chopped chives - this turns out like a quiche Sunday roast - slices of leftover lamb or chicken with slices of leftover roast potatoes Cut pastry sheet into 4 pieces. Lie one piece on each of two hot jaffle pots. As soon as pastry starts to thaw, put 1/2 of filling on each sheet. Cover with top sheet. Close but do not clamp shut and time for 5 minutes. Makes two jaffles.
L	Oriental 2 minute noodles	1 packet of colour-free, flavour-free noodles 1/2 tsp sugar drizzle golden syrup cream cheese (or grated mozzarella cheese if tolerated, moderate-high in amines) Cook noodles according to instructions on packet. Drain noodles and stir in toppings to melt while hot. Serves one. - thanks to Elly Staude
L	PBJ The failsafe equivalent of the American PBJ (peanut butter and jelly) sandwich.	2 slices failsafe bread or 2 plain rice cakes home-made failsafe cashew butter or Freedom Foods soy butter Birgit's home-made pear jam Make into a sandwich. This travels and keeps well. - Thanks to 16 year old Daniel from New York whom I met on the Larapinta Trail for this inspiration, it became my favourite gluten-free dairy-free failsafe trail food.
L	Popples (dairy free, gluten free)	These are sweeter than ordinary rice bubbles but do have a kind of commercial taste which I feel our gf kids are often deprived of. They have the thumbs up by our hungry teenager. He likes them as a dry snack rather than with milk on. 1 x 150g packet of plain puffed cereal (eg rice, millet etc) 1 cup sugar 1/4 cup syrup (golden, rice or maple) 1/4 cup failsafe oil 1/2 teaspoon salt 1/4 cup water Pre-heat oven to 180C. Place puffed cereal in baking dish. Make syrup mixture with sugar, syrup, oil, salt and water, boiling 2-3 minutes (brings mixture to very soft toffee state). Pour syrup mixture over puffed cereal and mix till evenly coated. Place in oven for approximately 5 minutes, stirring cereal at least once during that time. Take care not to burn; it's done when the mixture just starts to brown very slightly. - thanks to Robin Fisher.
L	Potato patties	4 -5 cooked, chilled potatoes, grated 2 tbspn finely chopped shallots 1 tsp salt ¼ cup flour ¼ cup milk or soymilk 2 tbspn canola oil Set frypan to 150° and heat oil. Mix potatoes with shallots, salt, flour and milk. Shape into about 8 patties. Fry in oil on each side until brown. Drain on kitchen paper and serve with pear ketchup.
L	Princess bread	For parties, this is an alternative to fairy bread 2 drops of cochineal with one cup of sugar in jar with lid, toss until all sugar is coloured, spread on buttered bread - thanks to Kylie Dallow.
L	Quick lunchbox biscuit	2 arrowroot biscuits one marshmallow white icing Place marshmallow on 1 biscuit and microwave for about 10 sec (keep an eye on it though). Place other arrowroot on top, squashing marshmallow between the two. Ice top biscuit with white icing. I sometimes put a face on in carob. My daughter is happy to have one of these at morning recess when all the other kids have cream biscuits. - Janelle Spicer
L	Quick processor scones	3 cups SR flour 1½ tbspn butter or Nuttelex water Place flour and butter in the food processor and process until blended. Add water slowly until dough sticks together in a soft, wet clump. Knead briefly and roll out on a floured board. Cut into scone shapes with scone cutters, novelty shapes or the bottom of a drinking glass, and bake in a hot oven for 8-10 minutes. These freeze well and can be freshened up by microwaving. Serve with butter and golden syrup or pear jam.
L	Rebecca's cob loaf	3 cups plain flour 1 sachet dried yeast 1 pinch salt enough water to form into a workable dough In a large bowl, mix dry ingredients and add water slowly until you reach the desired consistency. Turn out on a floured board and knead well until dough is elastic. Put back in bowl, cover with a clean cloth and leave in a warm place until dough doubles in size (about 1 hour). Punch dough down, turn onto floured board, and knead again. Shape into a round cob loaf, brush top with milk, and bake in a hot (220‘C / 430’F) oven for 20 minutes or until done.
L	Rebecca's muesli	3 cups of rolled oats 4 tbsp brown sugar 4 tbsp white sugar 2 tbsp canola oil 5 weetbix, finely crushed 3/4 cup puffed amaranth 1 cup puffed millet 1 cup rice bubbles 1 cup All Bran Toast first four ingredients as per failsafe recipe. When cooled add other ingredients, mix well and store in airtight container. Serve with milk and yoghurt (cows or soy), pear and banana (amines).
L	Red soup	10 cups of water or homemade chicken stock 1 packet of red lentils (rinsed) 2 tablespoons white rice 2 swedes, peeled and chopped 1 cup celery, chopped 1 cup leeks or shallots, sliced 1 cup chopped cabbage 6 brussel sprouts, halved (optional) Place red lentils and rice in water and bring to the boil while preparing other vegetables. Reduce heat and simmer until cooked, about 30 min (red lentils cook much more quickly than brown or green).
L	Secret pancakes	Sharon Fishlock writes: "These have become a weekend favourite in our house. We cook up a big batch of pancakes, with soy milk of course (my 9yr old son loves to do this, a night off for me !) & then devour them with great enthusiasm. We top them with golden syrup, or 'citric water ' & sugar (a substitute for lemon juice & sugar ). To make the citric water (or secret water as my 5yr old calls it) we just add citric acid to water to taste . YUM. We also use citric water as a substitute for lemon juice in cakes etc." Pancake mix: 1 cup plain flour, 1 egg, 1 1/4 cups milk, pinch of salt Sift flour & salt, break egg and add to a well in the middle of the flour. Stir in flour gradually from the sides, adding milk a little at a time. When half the milk is used, all the flour must be moistened. Beat well to remove all the lumps & make it light. When quite smooth, add the remainder of the milk gradually. Stand it aside for 30 mins-1 hour. Melt a little butter in a pan, wipe dry with kitchen paper, melt another little piece of butter in the pan. Pour about 2 tablespoons of the batter into the pan, and allow it to spread evenly by moving the pan about. Cook quickly until set and under side is slightly brown. Toss or turn the pancake with a spatula, and cook on other side till brown. Drain on absorbent paper.
L	Super Salad with Mighty Mayo	The secret ingredient for getting salads into kids is the mayonnaise – “tastes like lemon mousse” said one failsafer. 1 cup per person of the following finely sliced salad vegetables: celery lettuce cabbage shallot Add grated fresh beetroot and/or carrot and/or sliced snow peas (all moderate sals) if permitted. Mix with 1 tbsp Mighty Mayo, see other recipe. Good in a salad roll or pocket bread with Howard’s bean paste or sliced hardboiled egg.
L	Tortillas (Burritos)	4 cups flour 4 tbsp butter 1/2 tsp salt 2 teaspoons baking powder Combine dry ingredients in a bowl and rub in butter. Add water, a small amount at a time and work mixture into a dough. Knead dough until smooth, cover and set aside for 10 minutes. Form dough into balls the size of an egg. Roll each ball into a circle approx 12 cm in diameter. Heat fry pan on medium to high heat. Place tortilla in pan and cook approx 1 minute each side. (Tortilla should be lightly speckled.) Eat plain, with butter or as burritos using the garlic meat as for pizza topping, lettuce (and carrot and cheese if permitted). My boys love to take these to school/kinder with just butter, especially on special days such as excursions.- Elaine Keeley
M	American Casserole	An easy dish to take to a Christmas get-together 2 cups spiral pasta ½ small leek 500 g mince Cook pasta and place in bottom of casserole dish. Cook leek and mince and spread on top of noodles. Bake at 180°C for 45 minutes. - Margie Turner
M	Anne's satay sauce	This mock-peanut sauce goes well with chicken satay and rice. 1 tbs butter 1 clove garlic, crushed salt to taste 1 tbsp golden syrup 2 tbsp Freedom Foods soy butter Melt butter in saucepan over low heat, and stir in other ingredients until mixed. Just before serving, brush over satay sticks with a pastry brush and pour remaining sauce over rice. – Anne Hurman
M	Beef and leek pie	Use Pampas butter puff pastry, or see Fed Up p239. Great as a pie filling and also as a topping to pasta. 500g mince whole leek chopped equal amount of cabbage to leek cloves garlic 1 heaped teaspoon cornflour enough water to make sauce, about 2 cups. 1 tbspn golden syrup 2 shallots, chopped handful of mung bean sprouts salt to taste Combine mince, leek, cabbage, garlic, water and cornflour, bring to the boil and simmer until reduced, then add golden syrup shallots, bean sprouts and salt. Cook together until soft. For pies cook down longer for a firmer mix. - Eleanor Staude
M	Birgit's glazed meatballs	500g mince 2 garlic cloves, chopped 2 shallots, chopped 1/2 cups peas parsley, chopped salt to taste egg 1 and 1/2 cups rice bubbles (or 1/2 cup rice flour if gluten-free) 2 tbspn canola oil or butter 2 tbspn homemade pear jam or golden syrup (in Darwin you can buy pear jam from the health food shop in Galleria) Combine mince, garlic, shallots, peas, parsley, salt, egg and rice bubbles and roll into walnut-size balls. Shallow fry in hot oil. Remove meatballs from frying pan. Reduce heat and put pear jam in pan, stirring until it caramelises (be careful not to burn), put meat balls back in pan and glaze gently with jam, again being careful not to burn. - Birgit Setiawan
M	Chicken and Cashews	This one is for when you have a little bit of time for preparation but it is worth it. 500g chicken breast fillets 1/2 cup rice flour eggs 1 teaspoon sugar 1 teaspoon salt 1/4 cup cashews processed with one large clove of garlic chopped or shredded cabbage water. Chop chicken into strips (as for stir frying). Put rice flour in a freezer bag and coat the chicken in it. Shallow fry in some oil. Set cooked chicken aside in a dish with some paper towel to absorb excess oil. Drain most of the oil from frypan and discard. Add processed cashews and garlic to frypan with salt and sugar and a dash of water. Stir until it forms a fairly runny sauce. Add more water if needed - even a cup or so. Add cabbage and chicken and stir until the whole lot is coated in sauce. Put the lid on and let the cabbage steam while you serve up the pasta and beans etc. You could even do the first bit earlier in the day and just do the sauce bit at dinner time. Serves 4-5. - Diane Sylvester
M	Chicken and leek frittata	3 leeks, cleaned and chopped 2 cups diced, cooked cold potatoes 2 cups other diced, failsafe cooked vegetables 3 tbs failsafe oil 4 eggs [optional: 1/2 cup grated mild or mozzarella cheese if you can manage dairy and amines] 2-3 tbs fresh cream, milk or soymilk 2-3 cups chopped leftover cooked chicken Use a large ovenproof nonstick pan or a frypan with a high domed lid. Cook leeks in oil over medium heat until transparent. Add potatoes, vegetables and chicken. Beat eggs in a bowl, add cream and cheese. Pour over potato and vegetable mixture. Allow to cook over a gentle heat until the sides and the bottom set then bake in a preheated moderate oven (or cover with lid and continue cooking) for 12-15 minutes. Leave the frittata to set in the pan for 5-10 minutes after cooking.
M	Chicken and shallot pie	Use Pampas butter puff pastry, or see Fed Up p239, Start with a white sauce with garlic and shallots then add cooked chicken, celery, parsley and peas. This is popular when we go out, too - people think our 'diet ' isn't too bad then ! I find it amazing sometimes that people think WE are eating weird food- until they taste it and realise it really is just food. On school lunches I realise how lucky we are now. Our school parent body bought an oven that is for use by staff and students. In fact the children refer to their lunches as foils - (they must be wrapped in alfoil to be heated.) We don't have a canteen so this is offered each day for the two middle terms. A student is responsible for putting lunches in and turning on the oven and a staff member takes them out and puts them in a box to be handed out in the eating area. Admittedly we are a small school - there are advantages! - Johann Packer
M	Chicken balls	500 gm minced chicken 1 tbspn chopped parsley (opt) 1 clove minced garlic (opt) 1 egg 1 cup rice bubbles, crushed sea salt (opt) oil for frying Form chicken, garlic and parsley into balls, dip in egg and coat in crushed rice bubbles with salt. Shallow fry in oil.
M	Chicken frittata	This recipe is another variation on hiding the vegetables, Debbie says: “My 6 year old son loved this recipe but I didn't tell him there were brussel sprouts as he tried one the other night and didn't like it”. raw vegetables chopped small (e.g. potato, swede, brussel sprouts) fresh chives, chopped small garlic clove or to taste sea salt to taste 4 eggs ¼ cup cream, milk, soymilk or ricemilk fresh home-cooked chopped chicken (e.g. leftover roast) failsafe oil for frypan Place vegetables, garlic, chives and sea salt in the food processor, add eggs and milk and blend all together. The mixture will be fine and fluffy so there is no need to cook the vegetables first. Add chicken and pour the mixture into a lightly oiled, preheated small round frypan (about the size of a large pancake) and cook on low with the lid on. There is no need to flip the frittata as with the lid on the top will cook, but keep heat low or the bottom will burn. The frittata should come out of the frypan easily enough to keep whole. This recipe is good hot or cold, and a great lunch alternative for school. - Debbie Newton.
M	Chicken schnitzel	All commercial breadcrumbs contain preservative 282. You can use Orgran crumbs instead, see product update. or make your own, FS Cookbook, page 162. Schnitzels are delicious hot or cold. 500 gm chicken breast fillets cornflour for coating 1 egg, beaten failsafe crumbs failsafe oil for frying Cut chicken into the thinnest slices possible. Coat with cornflour, dip into beaten egg, and coat with crumbs. Shallow fry in about 2 mm of oil in a medium-high frypan until chicken is cooked through and coating is crisp and golden. Serve with 'secret' lemon juice (a small jug of cold water with citric acid to taste). - Andra Somerville
M	Christmas dinner	A traditional hot roast dinner can be failsafe. If you want to add some extras for Christmas day, consider pumpkin, sweet potato, parsnips or corn as extra vegetables, all moderate except corn which is high. If buying a supermarket turkey, check for added flavour enhancers (MSG, HVP, ribonucleotides 621-635). If you can manage amines, some commercial gravy mixes aren't too bad, avoid flavour enhancers above. As a Christmas pudding substitute, try steamed dominion pudding (Failsafe Cookbook p168 - we found a stainless steel pudding steamer in a kitchen shop); or Andra's 'honey roll' made as a cake and served with whipped cream (p134, 'better than sticky date pudding' said one father); or icecream with the exceptionally delicious caramel sauce on p154. You can pour whisky or gin over icecream or pudding for a special occasion flavour, but you can't set it alight like brandy.
M	Coleslaw	1 leek, sliced and lightly sauteed (makes for a milder flavour than raw!) 3 sticks celery, finely sliced then chopped more in food processor bowl with 3 sprigs parsley, chopped 2 brussel sprouts, sliced finely (disguises their flavour completely) - Alison Hawthorne
M	Country vegetable bake	1 leek chopped and washed 1 cup finely shredded cabbage 1 cup diced celery OR ½ cup diced celery and ½ cup shredded red cabbage 1 cup finely chopped shallots ½ cup mung bean sprouts (opt) ½ cup blended tofu ½ cup SR flour or gluten-free flour with added baking powder ¼ cup oil, 4 eggs, salt Combine all ingredients. Spoon mixture into a 20cm round springform cake in or a muffin tray which has been well greased and lightly dusted with (gluten-free) breadcrumbs. Bake in a mod oven for 35-40 minutes or until set. Slightly less for muffins. Freeze muffins for school lunches - Sally Lauder
M	Cracked egg pies	6 slices bread 1 tbsp butter or Nuttelex 6 eggs 1 shallot, chopped Remove crusts from bread and flatten each slice with a rolling pin. Spread both sides of bread with butter and press into muffin tins. Crack an egg in the centre of each bread case. Sprinkle with chopped shallots and bake at 180°C for 20 minutes or until egg has set. Makes 6. - Margie Turner
M	Creamy egg and celery nuggets	Failsafe, gluten-free, dairy-free, vegetarian finger food for parties. 60g Nuttelex margarine 1/3 cup rice flour 1/3 cup water 2/3 cup milk, soymilk or rice milk 1/4 - 1/2 tsp salt 5 hard-boiled eggs, chopped 1 small stick celery, chopped finely rice crumbs as required 2 eggs, lightly beaten 3 tablespoons milk, extra failsafe oil for frying 1.Melt butter in microwave, add rice flour and cook for about 20 more seconds. Gradually add water, rice milk and salt, stirring until smooth. Cook in microwave until thickened, stirring every 30 seconds or so. Cool. Stir in eggs and celery. 2.Shape dessertspoonfuls of mixture into flat shapes like chicken nuggets, roll in rice crumbs, dip in combined egg and extra rice milk, then crumbs again. 3.Deep or shallow fry until golden brown. Makes 30. Recipe can be made ahead to end of step two then refrigerated. - Caroline Robertson
M	Darani’s hearty chicken noodle soup	This highly nutritious meal was 3 year old Ethan’s favourite during his elimination diet in the RPAH autism study. See Ethan’s Menu, the last entry in Cooks Corner, for the rest of his diet. 1 whole free-range chicken 1 leek (halved lengthways) 1 tsp salt 1 cup red lentils 12 brussel sprouts or approx 1/2 cabbage 1 swede 4-6 sticks celery 4-6 shallots 1 cup frozen green beans 375g pkt Orgran rice and corn (5%) spaghetti noodles or Fantastic rice noodles Place chicken in pot with leek and enough water to cover, add salt, bring to the boil and simmer until cooked through, about 45 minutes. Remove chicken and allow to cool a little. Strain stock, return to pot and add red lentils, then washed and finely chopped vegetables. Gently simmer until well cooked, about one hour. Meanwhile, remove skin and bones from chicken, finely chop or process and return to pot with vegetables. Add noodles and cook for a further 10-15 minutes. This usually makes enough to fill about 8 rectangular chinese take-away containers (2 serves in each for my son) which I then freeze and use as needed. Soup is very thick, more like stew really, and can be watered down a little if preferred.- Darani Cooper
M	Deborah's vege pie	bread or rye bread, buttered left-over cooked vegetables leeks, garlic, celery, swede chopped and sauteed in canola oil salt 6 eggs and ½ cup milk, beaten together grated mozzarella (optional) Line a pie dish with slices of bread, butter side down. Spread over cooked slliced or mashed potatoes. Add any other left over cooked vegetables. Spread with a layer of sauteed vegetables. Sprinkle with salt. Pour over egg mixture. Sprinkle with grated mozzarella. Bake in a moderate oven for 30 minutes. Good hot or cold. - Deborah Halliwell.
M	Failsafe sukiyaki	1 tbsp brown sugar 2-3 cups homemade failsafe chicken stock 1 leek cut into 4 or so pieces 1/4 cabbage coarsely chopped 1 swede cut into rings handful of green beans - leave whole or cut in half if long failsafe rice noodles (eg Fantastic) 1 chicken breast OR piece of steak water if necessary 4 eggs cooked rice 8 small Chinese bowls Place brown sugar in a preheated electric frypan, stir briefly until starting to caramelise and add stock. Bring to the boil and add prepared vegetables and noodles - the whole thing will be about 1 to 2 inches (3-5 cms) deep. The cabbage covers the pan, but gradually cooks down to very little. Top up with water during cooking if necessary. Cook until all ingredients are almost ready, then add thinly sliced (almost paper thin) beef or chicken to top of ingredients in pan. You can use a food processer to slice the meat while frozen. The meat should only take a few minutes to cook. Meanwhile, beat one egg per person in each person's bowl, add a large scoop of the boiling broth to each bowl and stir - this cooks the egg. Then add vegies to the soup mix in each person's bowl, placing meat on the top - it makes a very thick soupy meal. Serve each person with a second bowl containing white boiled rice. The idea is you take a piece of the vegetable or meat and dip it into the rice before eating. It is important to have good quality stock and soup. Serves 4. - Judith Webster
M	Garlic pasta	5 tbsp preservative-free canola oil 2 cloves garlic 3 tbspns chopped parsley pinch of salt 1 lb of pasta (regular or wheat-free) Saute the garlic in the oil until the garlic is slightly brown. Discard the garlic. Cook and drain the pasta. Pour the warm oil over the pasta, sprinkle with parsley and salt and toss it thoroughly to mix all the ingredients. Serves 4. - Kerry McDowall
M	Grilled chicken	Marinate chicken thigh fillets in a mixture of golden syrup, garlic, oil, water, citric acid and salt for at least half an hour. Grill and serve on rice or fried rice with chopped swedes, bean shoots, green beans, shallots, garlic and salt.- thanks to Chris Griffiths
M	Halliwell Chicken Nuggets	Kids love these and they are great cold as finger food in lunchboxes. 500 g chicken breasts or thighs, cut into nugget shapes (easier to do when chicken is half frozen) 1 clove garlic, crushed sea salt to taste plain flour or gluten-free mix of cornflour and brown rice flour for coating failsafe oil Mix chicken with garlic and salt and let stand for about 30 minutes. Roll chicken pieces in flour until all are coated then freeze for 15 minutes to make flour stick better. Shallow fry in failsafe oil until crisp and golden brown. Or for a low fat alternative: place chicken pieces in a bowl and stir with stir with salt and flour until well coated. Then stir with enough oil to make sure all pieces are coated. Bake in a preheated 180°C oven for 1 hour. Serve with Logan Farm oven fry chips (the only ones we know of without hidden BHA 320) and green beans, or in a failsafe burger roll with salad – Deborah Halliwell
M	Hot chicken rolls	Split preservative-free bread roll in half but not quite all the way through. Spread thickly with failsafe mayonnaise, Birgit's pear ketchup, or pear puree and fill with sliced, cooked chicken. Wrap roll in plastic wrap and microwave on High for 20 seconds. - Margie Turner
M	Howard's chicken pasta	This dish was developed while we were travelling as something we could make with just a hotplate. It can be served hot, warm or cold, travels well and is perfect when you need to take food for socialising. 500g pasta spirals 100g green beans 3 shallots (spring onions), clove of garlic to taste 1 tbsp canola oil 3 tbsp Philadelphia cream cheese or Kingland soy cream cheese 3 tbsp low-fat yoghurt or soy yoghurt 2 cups cooked diced chicken salt and citric acid to taste Cook pasta according to directions. You can add frozen beans (rinsed in tap water) to the cooking pasta. While pasta is cooking, stirfry shallots and garlic gently in a little canola oil. Drain. While warm, stir through cream cheese, yoghurt, shallots and chicken. You can add chopped celery and carrot when permitted (moderate in salicylates) for colour- Howard Dengate.
M	Indian-style lamb with leeks and potatoes	The owner of a popular curry house in Sydney says the secret of a good curry is plenty of onions, salt and oil. We can do that (well ... try leeks instead of onions!). 800g diced lamb 1 tsp finely crushed garlic 125 ml canola oil 1 tbs sugar 500g leeks, cut crosswise into fine rings 500g potatoes, peeled and quartered 1½-2 tsp salt Put lamb in a bowl. Add garlic, mix well, cover and set aside for 2-3 hours. Heat the oil in a wide, heavy-based pan over a medium-high flame until smoking hot. Scatter in the sugar and immediately add the leeks. Stir and fry the leeks until they are a rich brownish colour. Add the meat. Stir and fry the meat for about 10 minutes or until it browns lightly. Now put in the potatoes. Stir and fry them for about 5 minutes. Add the salt and 300 ml water. Bring to the boil, cover, lower the heat and simmer for about 1 hour or until lamb is tender. Stir gently once or twice during cooking. Serve with steamed rice, plain (not spicy or pepper) pappadums, pear chutney (from Friendly Food) and green beans. Serves 6.
M	Japanese-style tofu in sauce	2 cms of gin in a glass (bit less than 1/4 cup) 1-2 tbspn golden syrup 1/4 cup stock pinch salt tofu egg and flour for coating shallots Cut tofu into cubes, dip in flour, dip in egg, dip in flour again. Shallow fry in canola oil. Drain excess oil. Sprinkle in shallots. Pour sauce into pan, stir gently until sauce caramelises and serve. - Trish Hale
M	Kye Sie Mum	500g mince 2 shallots chopped 2 sticks celery finely chopped half cabbage, shredded 1 teaspoon garlic paste 2 packets 2-minute noodles (colour-free and without seasoning) 2 cups water 1 cup beans cooked rice optional 1/2 cup corn (moderate in salicylates) 1 large carrot sliced (moderate in salicylates) 1/2 cup peas (moderate in natural MSG) Dice shallots and place in frying pan with garlic. Add mince and cook till brown. Add vegetables (except cabbage) and continue to cook on medium for 5 minutes. Add shredded cabbage, water and noodles. Stir it all up, whack on the lid and leave on low to simmer until cabbage is softened. Serve on a bed of boiled rice. Can be frozen and microwaved at any time for a quick yummy munch out. - Liz Cullen
M	Lamb and swede sausages	2 kg lamb mince 1 and 1/2 cups of cooked swede 3 cloves of garlic crushed 1 tbsp sea salt 2 shallots chopped fine 1/2 cup rice flour Allow swede to cool. Combine all ingredients and mix well. Make up as per the Failsafe Cookbook - Megan Gunn, Tas. Variation: use lamb mince and mashed swede to make rissoles - Caroline Robertson, Melbourne
M	Melody's chicken	8 skinless chicken drumsticks 4 shallots or leeks, chopped home-made chicken stock 3 large chokoes peeled and chopped, or green beans ¼ tsp citric acid in 25 ml water garlic and salt to taste Saute chicken drumsticks and shallots in canola oil, cover with homemade chicken stock and summer. When cooked through add 1 tbspn golden syrup and a cup or more of water. Add chokoes or beans. Put lid on and simmer until chokoes are cooked through, al dente not soggy. Add citric acid mix. Just before serving, add garlic and salt. Serve with rice, spoon over juice. - Kate Geyle
M	Moroccan Chicken	500 gm chicken thigh fillets 2 large potatoes, peeled and chopped half a carrot, sliced thinly (optional) 1 shallot and half a leek, finely sliced and fried in failsafe oil Put all ingredients in pot, bring to the boil, reduce heat and simmer for one to one and a half hours. Serve in a bowl or with cous-cous. - Grace Lyons
M	No-cook failsafe 2-minute meal	This is a nutritious meal you can prepare in a motel room with no cooking facilities, or when you don't feel like cooking. 1 cup cous-cous (contains gluten) 1 cup boiling water 2 tsp butter (optional) 1 tin kidney beans, drained 1 tin green beans or peas and corn, (moderate) 4 tbsp natural Vaalia yoghurt (contains dairy) Measure cous-cous into a bowl. Pour over boiling water, add butter for flavour if desired, and stir through with a fork. Let stand for two minutes. Serve topped with kidney beans, other vegetables and yoghurt. Serves two. Variations: use frozen failsafe mince or lamb stew topping, frozen veg.
M	Oven Fried Chicken with Lemon Sauce	Allow at least one chicken breast per person. Rice flour Eggs Rice Crumbs Butter or oil Put about 1/2 cup rice flour into freezer bag, beat a couple of eggs in a dish or small jug, fill a bowl with crumbs. Coat chicken in flour, egg, then crumbs and lay in an oiled baking dish in a single layer. We have butter so I use about 125gm for 7 fillets, melt it and pour over the top. Cook in hottish oven, say 190-200° C until golden brown - approx 40 mins. I have made it by spraying with cooking oil but make sure you give it a good dose. Baste and drain half way through if necessary. Sauce 1/4 cup sugar 1 tablespoon cornflour 3/4 cup hot water 1 teaspoon citric acid 1 1/4 tablespoon salt 1 large clove garlic (optional) sprinkle of parsley (optional) Mix sugar and cornflour together in a little saucepan. Slowly add hot water and stir until dissolved. Cook until mixture thickens. Remove from heat and add citric acid and salt and stir. If using garlic, sauté it in the microwave and add to the sauce. Serve with mashed potatoes, beans and other vegetables. - Diane Sylvester
M	Rebecca’s pizza topping (to go on 2 pizza bases as per Failsafe Cookbook).	First layer (tomato paste substitute): 3 tbsp cream cheese and 3 tbsp pear ketchup, mixed well. Meat layer: (500 g mince, half a leek, one clove of garlic, failsafe oil for frying, 1 big can of kidney beans) cooked as per garlic mince in the Failsafe Cookbook Topping: grated mozzarella cheese (optional) Spread paste substitute on pizza base, cover with meat mixture and top with grated cheese. Bake in a hot oven (220 degrees C) for 15-20 min.
M	Rebecca's egg pie	1 sheet pampas pastry with canola (now with permitted antioxidants) 2 cups of stir-fried failsafe vegetables (eg cabbage, leek, shallots, peas, carrot (moderate in salicylates)) 4 eggs 1 cup soymilk 1/2 tsp salt Prepare vegetables and pie dish with pastry. Beat eggs, soymilk and salt together lightly. Arrange vegetables on pastry base. Gently pour over egg mixture. Bake at 200°C for 30 minutes
M	Sausages in foil	Failsafe sausages can contain the following ingredients: sausage casing, flour or rice flour, fresh minced meat or chicken, sea salt, parsley, garlic, chives, or shallots. If you can't get your butcher to make them for you, make them yourself (note: sausages labelled "preservative & gluten-free" probably contain herbs & spices which are not failsafe!) • minced beef or chicken plus any or all of the following ingredients: • sea salt, finely chopped parsley or celery, garlic, chives, shallots, a little beaten egg. Lie a long strip of foil on your kitchen bench. Mix your ingredients into little sausage shapes and lie them on the foil end to end. Then roll them up and twist the foil between them to make links. Fry in a hot frying pan - no oil needed. You can make each sausage a different flavour to order. Serve with Birgit's pear ketchup.
M	Tofu stir-fry	(rich in omega nutrients) 1 tbspn canola oil 300 gm firm tofu, cubed 1 cup cup chopped leeks (plus garlic to taste) 1 cup chopped celery 1 cup chopped carrots (moderate in salicylates) 1 tbspn chicken stock or water 1 tbspn golden syrup 2 bunches baby bok choy (moderate in salicylates) ends trimmed, leaves separated and washed salt to taste Heat ½ tbspn canola oil in wok, add tofu and toss until golden. Remove and set aside. Add remaining oil and stir-fry leek, celery and swedes. Add tofu, bok-choy, chicken stock and golden syrup and toss to combine. Cook 1 minute or until the bok choy is slightly wilted. Serve on noodles or rice.
M	Tweedie Pie	2 shallots of 1 leek, finely chopped 2 sticks celery, finely chopped 1 clove or more of garlic, crushed 1 tbsp failsafe oil 500 g preservative free chicken mince 1 tsp chopped parsley sea salt to taste 2 tbsp cornflour dissolved in 2 cups water In a heavy-based frypan or large saucepan, stir-fry shallots, celery and garlic in oil, remove from pan. Add mince to pan, stir until cooked. Drain fat if necessary. Add shallots, celery, garlic, parsley, sea salt and cornflour mixture, stir until thickened. Make into a pie in your pie maker or serve on mashed potato with steamed green beans and cabbage. - Sharon Delpol
M	Vegetarian Casserole	As I was preparing the Mince Casserole in Fed Up [p251], planning to use some veal mince, my husband announced "If I may say this, ah, I don't much like veal, that's all". So I proceeded with the rest of the ingredients and we had a lovely creamy textured veg-casserole. In addition, I never use cheese, instead I add a teaspoon of salt to a white sauce, thickened with cornflour, and everyone is completely fooled, thinking that I make the best cheese sauces in the world! This trick goes way back to my non-dairy days. So the recipe went like this: 4 large potatoes, knife-peeled and sliced thin 1 clove garlic chopped, mixed with 1 sliced leek quarter cabbage, diced 2 cups white sauce using large scoop Nuttelex, melted, cover with generous cornflour to blend, 1 cup soy milk, 1 cup water, 1 tsp salt. Cover the base with a layer of potato, then half of the garlic and leek and half the cabbage. Repeat the layering and cover with two cups of white sauce. Cook uncovered at 170 in fan forced (180 in conventional) for one hour.- Benitta Robertson
S	"Blondies" (not Brownies as they have no chocolate!)	2 cups of flour 2 tsp of baking powder 1/2 cup of butter 2 cups of packed brown sugar 2 eggs 1/2 tsp of vanilla (optional) 1/4 tsp sea salt failsafe carob buttons (optional) final step. Grease a 13x9x2 inch (35x22x5cm) baking pan. Combine flour, baking powder and sea salt. Melt butter, remove from heat. Stir in sugar. Add eggs and vanilla. Stir till combined. Stir mixed dry ingredients (and carob buttons, if desired) into sugar mixture. Spread in pan. Bake in a 180’C (350’F) oven 20 to 25 minutes. Cut into bars while warm. - Vicki Cana
S	American Crumb-topped Coffeecake	Batter 1-1/2 cups sifted all-purpose flour 2-1/2 tsp baking powder 1/2 tsp salt 1 egg 3/4 cup sugar 1/3 cup margarine, melted 1/2 cup milk 1/2 tsp vanilla essence Crumb Topping In small bowl, combine 1/2 cup brown sugar, 1/4 cup sifted all-purpose flour, 1/4 cup soft butter or margarine; mix lightly with fork until crumbly. Preheat oven to 190 C and grease 8 inch X 8 inch X 2 inch baking pan. Make batter by sifting flour with baking powder and salt and set aside. In a medium bowl, beat egg with a rotary beater until frothy; then beat in sugar and butter until well combined. Add milk and vanilla. With wooden spoon, beat in flour mixture until well combined. Pour into prepared pan and sprinkle with topping. Bake 25 to 30 minutes, or until cake tester inserted in center comes out clean. Cool partially, in pan, on wire rack. - Linda Gaebel
S	Apple muffins	Inspired by Kev and Pat Little's gluten-free muffins in the USA, this recipe uses wheat flour and is very easy. There is so little apple in each muffin you can regard it as failsafe. Kev and Pat's recipe calls for a mixture of gf flours including amaranth flour. Does anyone know if we can buy that in Australia? 1½ cups self-raising flour ½ cup sugar 1 egg lightly beaten 2/3 cup milk or soymilk 1/4 cup canola oil 1 small to medium golden delicious apple 1-2 tbsp extra sugar Sift flour into a bowl and sugar, egg, milk, and oil, stirring with a fork until mixed. Peel and dice apple, sprinkle with extra sugar and stir into mixture. Spray a 12 cup muffin pan with oil and spoon mixture into cups. Bake at 180°C for 15-20 minutes.
S	Birgit's muesli bars	200 gms butter 2 eggs 200 gms oats 150 gm pear jam (p290 Fed Up or from Parap Fine Foods) 50 gm sugar 100 gm cornflour (White wings if wheatfree) Put butter, sugar and pear jam in a large bowl, mix well with an electric mixer, add eggs and mix again. Work oats and cornflour into mix. Press into slice tin. Bake at 180 degrees C for 20-30 mins. These are wheat-free and have the chewy texture and fruity taste of commercial bars. - Birgit Setiawan
S	Birthday or Party 'cake'	3 Pavlova Magic Eggs (or make pavlova bases from cookbook) 600ml cream 2 tbsp icing sugar white marshmallows decorations - flowers, ribbons, toys etc Mix the pavlova magic eggs as per the instructions and make 3 pavlova bases (I did this as one each night before the party, the last one cooked being the base of the cake). On the day of the party break two of the bases into pieces and place on top of the chosen base, shaping into a mound. Whip the cream with the icing sugar until thick (we added cocoa). Spread all over the mound of meringue and decorate with the marshmallows and ornaments (for kids) or flowers and a bow around the base for the older people. The kids loved it. - Jill Joy
S	Bombe Alaska	An entertaining failsafe substitute for hot puddings, suitable for an Australian Christmas. 1 packet of broken biscuits (eg Nice, or homemade) 4 tbsp of magic cordial drink which has been diluted to taste 5 egg whites 155 g caster sugar ¼ tsp salt 1 litre block of failsafe vanilla icecream pure icing sugar for dusting Cover the base of an ovenproof serving dish with broken biscuits or stale cake. Drizzle with magic cordial. Beat egg whites with sugar and salt until stiff. Arrange icecream on broken biscuits. These are to insulate the icecream from the heat. Using a large knife, quickly spread meringue mixture all over the icecream. Dust with pure icing sugar. Bake for 3-4 minutes, no longer, in a very hot oven (250°C) and serve immediately. This dish can be prepared a few hours in advance and stored in the freezer. Dust with icing sugar immediately before baking.
S	Bread and butter pudding	This flexible and easy recipe contains wheat, dairy and eggs. You can make a dairy free option by using full fat soymilk instead of cream and milk. 10-12 slices Bakers Delight bread, spread with Nuttelex 3-4 tbspn golden syrup (to taste) 1 800g can of pears in syrup, drained and diced 2 eggs 2 tbsp sugar ½ cup cream ½ cup milk Preheat oven to moderate. Remove crusts from bread and slice diagonally. Use bread to line the base of an ovenproof dish. Drizzle with golden syrup and arrange a layer of diced pears. Whisk together eggs, sugar, cream and milk. Drizzle egg mixture over bread and bake in moderate oven for 15 minutes or until mixture is firm. – Dianne Hunt.
S	Butterscotch Pudding	'When I make it I always make two and the kids get so excited!!' - Dawn Lockwood 1 cup SR flour 3/4 cup sugar 1/2 teas salt 60g butter 1/2 cup milk Sauce: 2 tbspn golden syrup 1 1/2 cup hot water 30g butter Pudding: Sift flour, sugar an salt into bowl. Add melted butter and milk. combine thoroughly. Pour into greased dish. Sauce: Combine ingredients in saucepan, stir over low heat until butter melts. Pour mixture on top. Bake in a moderate oven (180-200'C) for 30-40 minutes.
S	Candied ricecakes	1-2 pkt of thick ricecakes crushed = approximately 4 cups, but lesser amount will do (the more evenly they are crushed up the more like popcorn they will look) 1 cup sugar 1/2 cup water Put sugar and water in saucepan, stir over low heat until sugar dissolves. Bring to boil; boil uncovered, until small amount of toffee "cracks" when tested in cold water. Remove from heat. Add rice cakes. Stir constantly until toffee crystallises and coats ricecakes. Turn onto a large plate to cool. Store in an air tight container as soon as cool as mixture will go stale quickly. - Caroline Garner
S	Caramel cakes	125 gms butter (Nuttelex) 1 cup brown sugar 2 eggs 1 tablespoon golden syrup 1 cup S.R. flour 1/2 cup plain flour (I use 1 1/2 cups Debs G.F. flour) 1/2 cup milk (rice or soy) Cream butter and sugar, stir in eggs and golden syrup and beat until combined. Fold in sifted flour alternatively with milk. Spread in Gladbake lined 20cm tin or patty pans. bake 50-60 mins or 20mins respectively. Cool on racks and ice. Caramel icing. Melt 60 gms butter (Nuttelex) in a saucepan and stir in 1/2 cup brown sugar. Stir till sugar dissolves and add 1/4 cup milk (rice or soy). Leave till cold. Add enough of this mixture to 1 cup of icing sugar to make a spreadable consistency. Left over butter mixture can be stored in the fridge till next time and reheated in the microwave before adding to icing sugar. - Andra Somerville
S	Caramel Meringue	1/3 cup castor sugar 1/3 cup water 4 egg whites 3/4 cup castor sugar, extra Combine the castor sugar and water in a small pan and cook, stirring, without boiling, until the sugar is dissolved. Bring the mixture to the boil, uncovered for about 5 minutes or until the syrup is a clear caramel colour. Pour the caramel immediately into a 20cm ring pan. Holding a thick towel, tilt the pan to coat the side with the caramel. Beat the egg whites in a small bowl with electric beaters until soft peaks form. Gradually add 1/2 a cup of the extra castor sugar, beating until dissolved between additions. Meanwhile add the remaining 1/4 cup of castor sugar to a preheated uncovered medium pan and cook over a high heat, tilting the pan, until the sugar is dissolved and golden brown. While the mixer is operating, drizzle the caramel into the meringue and beat for a further 5 minutes. Spread the meringue mixture over the caramel in the ring pan. Place the pan in a baking dish with enough boiling water to come halfway up the side of the pan. Bake in a slow oven (150C) for about 30 minutes or until browned and lightly firm. Remove the pan from the baking dish and allow to cool. Refrigerate in the pan for at least 8 hours or preferably overnight, before serving. (This is to dissolve the caramel in the pan and to turn it into a sauce). To serve, invert the ring pan onto a serving plate with a rim and fill the centre with chopped pears. Serve with an allowable custard or cream if dairy is tolerated. - Emma Roffey
S	Carob cookies	My son's friend said "Your mother should sell these. People would buy them." 125 gm butter or failsafe margarine 1 and 1/4 cups brown sugar, firmly packed 1 egg 1 and 1/3 cup plain flour 1 tsp soda bicarbonate 1 tbsp carob powder Preheat oven to 180°C. Cream butter, sugar and egg in a mixer until smooth. Stir in sifted dry ingredients. Place balls of mixture 5 cms apart on baking paper lined baking trays. Bake 10-12 minutes. Allow to cool on tray before transferring to wire rack. These freeze well.
S	Chocolate icypoles	1/2 cup sugar 1 tablespoon unflavored gelatine pinch of salt 1/4 cup carob powder (cocoa if amines are okay) 2-1/2 cups milk 1/2 teaspoon pure vanilla essence (opt) In a saucepan, stir together the sugar, gelatine, salt and carob. With a wire whisk or rotary beater, beat in the milk. Cook the mixture, stirring, over low heat just until the sugar and gelatine are dissolved. Remove from heat, and stir in the vanilla. Pour the mixture into a 9 x 5 x 3 inch (229 x 127 x 76 mm) loaf pan, and freeze until firm, but not hard, about 4 hours. Pour the mixture into a large bowl, and beat with a mixer until smooth. Pour into icypole molds or paper cups and freeze until hard. - Linda (discussion group)
S	Classic maple icecream	This is a classic milk-based icecream, lower in fat that the standard recipes from icecream makers, and a good treat for people who have to avoid dairy but can tolerate cream and A2 milk. 1 egg 1/2 cup milk 3/4 cup sugar 1 2/3 cups full cream milk (A2 is good if you can get it) 300 ml light thickened cream (20% fat) 2 tbsp maple syrup Place egg, milk and sugar in a bowl and beat until sugar is dissolved. Pour in cream and mix well. Chill in freezer for 30-60 minutes, beat in icecream maker for 12-20 minutes and store in freezer. Serves 8.
S	Dominic's Pop-Rocks	2 cups water 1/2 cup regular white sugar 1 to 2 teaspoons nuttelex (butter) 1 packet of Sunrice Plain Rice Cakes, crumbled On low heat, put the first three ingredients into a saucepan in the order listed above. DO NOT STIR. Allow to come to a slow rolling boil. At first, there will be lots of bubbles as the mixture boils, but after 5 to 10 minutes the bubbles will slow down or diminish - the butterscotch is now starting to go through its final stages and you will need to watch it carefully from here. While it is cooking, you can be crushing the rice cakes. You don’t have to make these too small, as they will get smaller when being stirred or shaken in the airtight container later. Allow the butterscotch mixture to become golden. Turn off the heat but do not remove the pan from the hotplate. Using a clean wooden spoon (plastic might melt!) stir the crushed ricecakes into the butterscotch. Mix well until all the rice cake crumbs are covered - leaving the pan on the hotplate allows you the time to mix everything without it starting to go hard too quickly. When thoroughly mixed, pour the pop-rock mixture into a baking-paper lined slab tin and spread out.When cool, break into pieces and store in an airtight container. Similar to candied popcorn, these are my kids favourite sweet treats - they share them with friends at teeball and soccer and their friends love them so my kids feel on top of the world, and not quite so 'different' for a while. They are cheap to make and great for parties - everyone can eat them! - Sheryl Sibley
S	Erica's prize winning gf pear loaf	A moist loaf which won first prize at the Royal Darwin Show. Congratulations, Erica! 1/4 cup boiling water 1 cup finely chopped tinned pear 1/4 cup pear juice (from tin) 2 tablespoons butter or nuttelex 1 egg (beaten) 3/4 cup brown sugar 1 1/2 cups GF SR flour Preheat oven to 180 degrees. Pour boiling water over chopped pears and allow to stand for 10 mins. Add butter or nuttelex, egg, sugar and flour. Mix well. Place in loaf pan and bake at 180 degrees for 45 mins. Cool on cake cooler. Serve sliced with butter or nuttelex. - Erica Waite
S	Failsafe lemonade	I dissolve a cup of sugar in with a cup of boiling water and then add about 1/2 tsp of citric acid. I then put the 'sugar syrup' in a salad dressing bottle and store in the fridge. To make lemonade all you need to do is drizzle a small amount of the sugar syrup into a glass and top with plain soda water or mineral water. Tastes just like bubbly lemonade and my son loves it. All amounts may be varied depending on your taste. Thanks to Dianne Hunt.
S	Frozen Rice Bubble Treats	250g (10 oz) butter 200g (1 cup) sugar 2 eggs beaten 6 -7 cups rice bubbles (this is a double batch because one went nowhere) Boil butter and sugar. Allow to cool slightly, add egg and cook together for about 1/2 minute. Mix in rice bubbles. Place in lined lamington tin and refrigerate. When set cut into bars and place in container and then freeze. These are best eaten straight out of the freezer and were a huge hit at my house. - Elaine Keeley
S	Gingerbread muffins	(failsafe and gluten-free dairy free) 1 cup brown rice flour 1/2 cup potato flour 1/2 cup cornflour 2 tsp xanthan gum 1 tsp unflavoured gelatine powder 1 and 1/2 tsp GF baking power 1 and 1/2 tsp baking soda 1/2 tsp salt 2 small eggs, lightly beaten 2/3 cup brown sugar 1 cup pear puree 1/2 cup golden syrup 3 tablespoons canola oil Preheat over to 180°C. Oil muffin tins (12 very large muffins) or equivalent. Combine dry ingredients in a small bowl. In another bowl, combine egg, brown sugar, pear puree, golden syrup and oil. Stir in dry ingredients until just moist. Spoon batter into tins. Bake for 15-20 minutes or until cooked. Ice with plain white or citric acid flavoured icing if required.
S	Gluten-free carob cake	125 gms butter or Nuttelex 1½ cups sugar 1 cup water 2 tbspn carob powder 1 tspn soda bicarb 2 well beaten eggs 1½ cups rice flour ¾ cup cornflour 1 tspn baking powder Place Nuttelex, sugar, water and carob in a saucepan and simmer until mixed. Remove from heat. Add 1 tspn of soda bicarb and stir. The mixture will froth up. Leave until cool, add beaten eggs, flours, and baking powder/ Bake in a paper-lined greased cake tin at 200°C for 50 mins or until cooked. Ice when cool. - thanks to Marilyn at Virginia Creche
S	Gluten-free slice	½ cup gluten-free cornflour ½ cup rice flour 2 cups rice flakes ¾ cup sugar 125 gm butter or Nuttelex 2 tbspn golden syrup 2 tsp soda bicarb 1 tsp boiling water Mix together flours, rice flakes and sugar. Melt butter and golden syrup together. Mix bicarbonate with boiling water and add to butter mixture. Pour onto blended dry ingredients and stir to combine. Press into slice tray and bake at 160°C for 20 minutes.
S	Gluten-free sweet slice	½ cup rice malt 2 dsp maple syrup 2 cups puffed rice Combine rice malt and maple syrup in a large microwave container suitable for slices. Cook on HI for 1 minute, stir, then cook again for 2 minutes. Stir in puffed rice and press down firmly. Cook a further 2 minutes, remove from microwave, press firmly down and cut into slices. Or you can roll into balls. Sweet and crunchy. -Gwen Sculley
S	Healthy carrot cake	Everyone loves this cake. It’s not suitable for the strict elimination diet but can easily fit into an allowance of moderate salicylates, with only quarter cup of carrots per serve. The gluten free option works well. 1 cup sunflower or rice bran oil 2 cups sugar 4 eggs 2 cups of plain flour (for gluten free use Freedom Foods plain gf flour or similar) 1 tsp baking powder (for gluten free, use Wards) 3 cups of grated carrots 1 cup of crushed raw cashews (optional) icing sugar (for gluten free, use pure icing sugar) Pre-heat oven to 170 degrees. Grease cake tin with failsafe butter or Nuttelex. Pour oil into mixing bowl and beat for 1 minute. Gradually add sugar and beat. Add eggs to mixture one at a time whilst beating - mixture should be quite light and fluffy. Stir in sifted dry indredients then carrots and nuts and pour into prepared cake tin. Bake for 60-65 minutes or until top is golden brown. Cool in tin.Top with (pure icing sugar ) icing with citric acid added for lemon taste. Serves 12. - thanks to Sam Tinsley.
S	High-fibre lunchbox muffins	These have a nice nutty flavour. 1½ cups self-raising flour ½ cup sugar ½ cup rice bran 1 egg, lightly beaten 1 cup milk or soymilk ¼ cup canola oil Sift flour in a bowl and add remaining ingredients, stirring with a fork until mixed. Brush a 12 cup muffin pan with oil and spoon mixture into cups until ¾ full. Bake at 180°C for 20 minutes or until golden. Ice with thin white icing if liked.
S	Howard's pear icecream with dairyfree option	3/4 cup sugar 1 egg 3/4 cup water 1 cup canned pears in syrup (drained and blended) 200 ml light cream Mix together according to your icecream maker's instructions. For dairy free, use 1 cup sugar, 1 egg, 1 cup canned pears in syrup (drained and blended), 1 and a half cups soymilk. For a special dessert, serve with the exceptionally delicious caramel sauce on p154 of the Failsafe Cookbook.
S	'Lemon' meringue pie version 2 (contains dairy foods, no sulphites)	prepared failsafe crust, see cookbook 1 395g can of condensed milk 1/2 cup hot water combined with 1.5 tsp citric acid, allow to cool 3 eggs, separated 1/4 cup caster sugar Blend together condensed milk and citric water. Add lightly beaten egg yolks and combine well. Pour evenly into chilled crust. Beat egg whites until stiff, gradually adding caster sugar. Spoon meringue on top of filling and bake in a preheated 180ºC for 10 minutes until golden. See dairy free 'lemon' meringue pie in Fed Up with Asthma, p253.
S	Lunchbox Pear or Apple Pies	2 sheets of Pampas Sweet Puff Pastry (or GF pastry see elsewhere) 5 ripe pears (peeled thickly) OR golden delicious apples (peeled thickly) - moderate in salicylates (water with 1/2 tsp ascorbic acid to cover fruit while you are preparing the fruit, to prevent browning) sugar to taste (1/4 cup) 1/2 tsp citric acid 3 - 4 tsp. of cornflour 8 small (approx 10 cm or 4 in) pie dishes OR you could use muffin tins Cut up thickly peeled pears or apples. Place in water with ascorbic acid to prevent browning. When finished drain off all water. Add sugar and citric acid. Cook in microwave until soft and mash. Mix cornflour with a little cold water and then add some of the cooked fruit. Add this back into the fruit and cook on the stove until thickened. Remove from heat and cool until no more than luke warm and preferably cold. Defrost two sheets of Pampas Sweet Puff Pastry. Cut into quarters. Place each quarter into a pie dish and shape to fit leaving corners hanging over the edge of the dish. Place about a tablespoon of fruit in each pie dish. Fold over the edges of the pastry into the middle to cover the fruit. Bake at 200 degrees C (390 degrees F) or 180 degrees C (350 degrees F) for fan forced ovens, for about 15 to 20 minutes. These are nice hot with icecream or cream, but extra yummy cold (good lunchbox food). - Alison Cliff
S	Madeira Cake	175g (6 oz) butter 175g (6 oz) sugar 1/4 tsp citric acid 3 eggs 175g (6 oz) self-raising flour Cream butter, sugar and citric acid. Beat eggs and add alternately with flour to creamed mixture. Bake 180'C (350'F) for 1 hour in a greased tin. Great with citric icing (Failsafe Cookbook p165). There's a gluten-free version of this recipe in Failsafe Cookbook p186)
S	Magic jelly	½ cup sugar dissolved in ½ cup warm water ½tsp citric acid 300 ml cold water 3-4 tsp gelatine dissolved in ½ cup boiling water (boil for longer if sensitive to sulphites) Combine ingredients in order. Refrigerate until set. - Margie Cole
S	Mango parfait	½ cup fresh mango cubes (moderate in salicylates) per person 1 cup low-fat yoghurt or soy yoghurt ¼ cup light sour cream vanilla icecream (optional) Combine yoghurt and cream. In parfait glasses, layer mango and cream mixture (or icecream). Top with mango cube.
S	Marshmallow slice	Base 1 cup SR flour ¾ cup rice crumbs (or crushed rice bubbles) ½ cup sugar 125g butter Melt the butter and add to the dry ingredients. Press into a greased slice tray and bake in a moderate oven for 10 - 15 minutes or until just starting to brown (you want it soft and chewy rather than toasted). Cool in tray Marshmallow topping. 1 cup sugar 1 tablespoon gelatine 1 cup water Place all ingredients in a saucepan, bring to boil and boil for 3 minutes to eliminate sulphites. When cool, beat until thick and white. Pour the marshmallow topping over the base and allow to set. Cut into small squares and store in an airtight container. - Heather Waldron
S	Marshmallows	3 tblspn gelatine 1 cup cold water 4 cups sugar 1 1/2 cups hot water vanilla or citric acid "lemon juice" to taste icing sugar cornflour Soak gelatine in cold water. Bring sugar and hot water to boiling point. Add soaked gelatine and boil gently for 20 minutes. Pour into a large mixing bowl. Cool and add flavour (opt). Beat until thick. Pour into wetted 28 x 18 cm slab cake pan. When cold, cut into squares and toss in a mixture of icing sugar and cornflour.
S	Max's MEMMs (mini expresso melting moments)	1 and a half cups rice flour 1 and a half tbsp soya flour half cup sugar 1 tsp Ward's (or other gluten free) baking powder 125 g failsafe margarine (e.g. Nuttelex) up to half a cup of water more flour as needed Mix dry ingredients together. Mix in margarine with a fork or rub in lightly, until mixture has a fine texture. Add enough water to form a soft dough. Form into balls the size of marbles, adding more flour if necessary to assist rolling into balls, do not flatten. Place on oven tray and bake for 10-12 minutes at 200°C. Allow to cool and use in lunchbox, or make icing and glue to mini biscuits together to make MEMMs. Dust with icing sugar if desired. Icing 1 cup pure icing sugar 2 tsp failsafe butter, melted 1 heaped tsp Nescafe decaf 1 tbsp hot water Sift icing sugar and stir in butter. Add decaf coffee to hot water, mix well and add to icing sugar mixture slowly until the required consistency is reached. This can be made easily in a food processor but be sure to add the liquid very slowly. - Thanks to Max (aged 10)
S	Mrs Cattle's Biscuits	A hundred year old recipe from a pioneering family. 8oz SR flour (250 gm; one cup; or use plain flour plus 2 tsp baking powder) 1 egg 4oz sugar (115 gm; half a cup) 3oz butter (75 gm; 6 tbsp) Mix all ingredients and shape into small balls, put onto tray and bake in a moderate oven for 10 to 15 minutes or press into trays and cover with golden syrup and crumble mix on top. Cut into slices before cooling. - thanks to Rosy Hill.
S	Pear Clafoutis	Pears are covered with a light, not-quite-cake topping in this remarkable dessert which is easy to make and looks stunning. 1 large can (800 gm) pears in syrup 1 cup self raising flour 3 eggs ½ cup caster sugar ½ cup milk, soymilk, or ricemilk 1 tbsp sifted icing sugar Preheat oven to 180°C. Drain pears and reserve syrup. Arrange pears, cut side down, in a lightly greased 25cm flan dish. Sift flour into a bowl and make a well in the centre. Break eggs into the well, add sugar and milk and mix to form a smooth batter. Pour batter over pears. Bake for 45 minutes or until firm and golden. Serve hot or cold with pear syrup and yoghurt or icecream. - Emma Pilcher from Floradiction
S	Pear Crumble	1 cup flour 1 cup sugar 2 tablespoons butter (or equivalent) 1 can pears in syrup Mix flour and sugar and then rub butter in with your fingertips. Sprinkle crumble mixture over pears and cook in moderate oven for around 15 minutes. Serve. - Julie (discussion group)
S	Pear Tapioca	1/2 cup tapioca 3 cups water 1/2 tsp sea salt or to taste 3 cups fresh or canned peeled pears, sliced 1 cup brown sugar 1/2 tsp citric acid 2 tbsp water Soak tapioca overnight in water. Add salt and boil, stirring until clear (about 30 minutes). Layer pears into a greased baking dish. Mix citric acid with water. Spoon over sugar and citric acid mix. Pour tapioca over and bake in a moderate oven about 45 minutes. Cool and allow to set. Serve with icecream. - Howard Dengate
S	Pumpkin Pie (moderate in salicylates).	Peel and steam enough pumpkin for four people. Sweet short pastry: 1.5 cups self-raising flour, 2 tbspn sugar, 4 tbspn butter. Rub in butter, mix to a firm dough with minimum water. Roll into 24 cm (10") pie dish, bake 15 min at 220'C, cool. Filling: 6 tbspn sugar, 2 tsp citric acid, 2 tbspn cornflour. Mash thoroughly with steamed pumpkin. Pour into baked pie crust, bake 15 min at 220'C. Delicious with cream, yoghurt or icecream if tolerated.
S	Rice Bubble Treats	200 g of home-made marshmallows (see recipe elsewhere or 2 x 100g packets of Pascall's white marshmallows) 80 g butter or Nuttelex 4 cups rice bubbles Measure rice bubbles and place them in a large bowl. Line a lamington/ swiss roll tray with ovenbake paper. Melt marshmallows & butter over low heat, stirring so it doesn't burn. Pour the marshmallow and butter mix onto the rice bubbles. Mix well. Tip into lined tray and press down. This may work best with a metal spoon as the mixture cools. - Sharon Fishlock
S	Rice Cookies	(failsafe, gluten free, dairy free) 1 1/2 cups brown rice flour 1 1/2 tablespoons arrowroot 1/2 cup sugar 1 teaspoon baking powder 125g margarine up to 1/3 cup water Mix rice flour, arrowroot, sugar and baking powder. Mix in margarine with fork, or rub in lightly, until a fine texture. Add enough water to make a soft dough. Form into balls and flatten slightly. Place on oven tray and press lightly with fork. Bake 15 mins in 200°C oven. Makes 30. Serve plain, iced, or joined in pairs (icing slightly creamier than usual by adding a little extra margarine and beating well). For a different texture, puffed rice or similar can be added before the water - Caroline Robertson
S	Rice pudding	Popular in many countries in the world, individual containers of rice pudding are sold at takeaway street stalls in Egypt. 600 ml milk or soymilk 3 tbs shortgrain rice 1 tbspn butter or Nuttelex (optional) 1-2 tbsp white sugar (or brown, or more to taste) 1/4 tsp salt 1/4 tsp vanilla Place milk, rice and butter in a medium saucepan and bring to the boil. Reduce heat, cover and simmer gently until rice is tender, about 35 minutes. Add remaining ingredients and simmer for an extra 15-20 minutes. The pudding will thicken towards the end of the cooking time. Serve hot or cold. Serves 4. - J. Allen
S	Rice Puffs (contain dairy foods as butter and gluten as malt in rice bubbles)	6 cups Rice Bubbles 1/2 cup brown sugar 1/2 cup golden syrup 125 g failsafe butter Combine sugar, syrup and butter in a pot and simmer gently for 2 -3 minutes, stirring constantly. Remove from heat and allow to cool for a minute. Add rice bubbles and mix thoroughly. Press into greased tin 23x23cm (or equivalent), using back of spoon. Refrigerate, then cut into squares. - thanks to Teresa Ventris
S	Self-saucing microwave golden syrup pudding	This quick and easy winter dessert will be a hit with the whole family. 90 grams butter 3/4 cup milk, soymilk or ricemilk 1 tsp vanilla essence 1 1/2 cups self raising flour (wheat or wheat-free) 1 cup caster sugar sauce 1 cup boiling water 1/2 cup golden sryup In a medium size microwave bowl, melt butter thoroughly, then stir in milk and vanilla essence. In a second microwave bowl, mix flour and sugar together. Beat in combined liquids. Using first bowl, mix together 1 cup boiling water and 1/2 cup golden syrup. Pour over top of pudding. Cover and cook in microwave oven (750) for 10 minutes. Eat straight away. - Janet Morgan
S	Siena Easter Cake	This is a low salicylate version of the traditional schiacciata di pasqua di Siena, a plain yeast cake, perfect with milk coffee, cocoa or barley coffee. The original also contains soaked seeds of anise and a little olive oil, and instead of whisky a special liqueur, rosolio di menta, available from a shop in Siena. The savarin version contains vanilla instead of liqueur/whisky and butter instead of lard. If made with lard, the cake has a special coarse consistency. 500 g flour 200 g sugar 25 g fresh yeast half cup lukewarm milk 3 eggs 100 g butter or lard half glass whisky (alcohol will evaporate during cooking) Weigh flour and sugar into warm mixing bowl. Dissolve yeast in warm milk and place in well in flour. Leave in warm place until yeast becomes bubbly. Begin to stir yeast, making a ball in the flour. Add eggs one by one. Knead for 10 min until dough is elastic. Consistency is more like cake batter than bread dough. Place lard in pieces on top and cover; set aside in warm place until dough doubles in size. Beat the dough down and work until the lard is incorporated, then add whisky. Consistency is now very slippery and viscous. Grease a round tin (say 25 cm diameter) of sufficient size that the dough comes half way up the side. Tie an oven paper band around the top in case the dough rises over the top. Place in warm place to double in size. Preheat oven to 170 deg. C (with fan) cook for 10 min (or until brown) then reduce temperature to 155 deg. C (with fan) for another 25 minutes. Cool in tin. Buon appetito! - grazie to Helen from Siena, Italy
S	Sticky rolls (using dough from a bread maker)	1 quantity of sweet dough made in a bread maker 3 tbsp butter 4 tbsp brown sugar Vanilla glaze 1/2 cup icing sugar 1/2 teaspoon vanilla essence (optional) 2 teaspoons milk Roll dough out to a 40cm X 38cm square. Melt 3 tablespoons of butter. Brush half over dough. Sprinkle 4 tablespoons brown sugar over rolled out dough. Drizzle remaining melted butter over sugar mixture. Roll up widthwise and cut into 2 cm thick slices. Place on a greased baking tray, 5 cm apart. Cover with lightly greased plastic food wrap and stand in a warm area for 20 minutes or until doubled in size. Bake in a preheated oven at 180 C for 25-30 minutes or until golden brown. Combine all ingredients for vanilla glaze until thin enough and drizzle over rolls. - Linda Gaebel
S	Sugar Cookies	2 and 1/3 cups flour 1 tsp salt 1 tsp baking soda 2 eggs 1/2 cup safflower oil 2 tsp water 1½ cups sugar extra sugar Preheat oven to 350 degrees (180°C). In one mixing bowl mix together the flour, salt and baking soda. In a second bowl, mix eggs, oil, and water. Mix in sugar thoroughly with the wet ingredients. Using a fork, slowly mix the dry ingredients with the wet ingredients. Put spoonfuls of dough onto a cookie sheet and flatten with your hands to make a small circle. Sprinkle extra sugar liberally onto the tops of all cookies. Bake for 8 and a half to 9 minutes. If the cookies turn brown then you cooked them too long. And if there is a small dark circle in the middle of any cookie then you didn't cook them long enough. Be careful of not cooking them long enough especially if you make them big. (You run the risk of getting salmonella poisoning from the eggs if they aren't cooked enough.) Enjoy those cookies. - Matt (from failsafeUSA discussion group)
S	Toffee Bark	Sprinkle 1/2 cup sugar evenly over a lightly greased baking tray lined with foil and place under a hot grill. Cook until sugar is dissolved and is a dark caramel colour. Turn the grill tray as it cooks to dissolve sugar evenly. Leave until completely cold and then break into pieces. Make 1-2 days ahead. Store in an airtight container in a cool, dry place. - Margie Turner
S	Tofu custard tart	1 pie crust, to line quiche dish to allow enough depth for filling, blind baked, then filled with: 250 g silken tofu in food processor bowl and whizzed up with 2 eggs 1 cup soy milk 1/4 cup white sugar 1/4 cup golden syrup Pour mixture into pie crust and bake in moderate oven until set (30 - 40 minutes or more). Serve with homemade icecream and sprinkle of chopped raw cashews. - Alison Hawthorne
S	Wedding Whip (contains dairy)	This is a recipe I had at my wedding. I have adapted it to make it failsafe. It has always been a big hit whenever we have it … 1 x 300ml thickened cream 400g vanilla yoghurt 100g white marshmallows 1 tbsp icing sugar Beat cream until firm and peaks form. Fold in yoghurt, marshmallows and icing sugar. Cover and refrigerate for 30 minutes. Spoon into 6 serving glasses. – Tracy Stoves (Perth failsafe support group).
Z	Cashew Bread	Based on an old Italian recipe. 1 cup plain flour 1/2 cup caster sugar 3 egg whites 125gm raw cashew nuts Preheat oven to 160°C. In a medium sized mixing bowl beat egg whites for 1 minute. Gradually Add sugar and beat for 2 more minutes. Fold in cashews with a large spoon. In one go add flour and gently fold in. Pour into a loaf tin that has been coated with cooking spray and bake for 30-40 minutes until cooked or when firm in the centre. Allow loaf to sit in tin for 5 minutes before turning onto a wire rack to cool. When cold wrap in foil and put in a plastic (airtight) bag for 24 hours. The next day slice thinly and bake on a flat tray in a moderate oven for about 10 minutes until dry/brown/crisp. I use an electric slicer set to 2mm thick and get about 55 slices. The average is for 5 per day so that wouldn't exceed the daily limit for the cashew nuts. – Tracey Smith
Z	Failsafe Baileys (for the over 18s) - contains dairy products	1 cup whisky 1 tin condensed milk 3 eggs 1/2 tb choc bits with 1/2 tsp of butter, melted 1/2 tsp vanilla (optional) Blend whisky, condensed milk and eggs together. Melt choc bits and butter, add to whisky mixture and blend for 2 minutes. Add vanilla and stir. Dilute to taste with milk or soymilk. - Bunitj Miles
Z	Failsafe trail mix	Dried pears from www.begadriedfoods.com.au (you can easily trim the pear peel off with scissors) Raw cashew nuts Chic nuts (garlic flavoured roasted chickpeas) Mix together equal quantities of all ingredients and store in a ziploc bag. Limit 3 handfuls per day.
Z	Gluten-free bread	Gluten-free breads need only one rising. Make sure the ingredients are well mixed by hand or with a mixmaster dough hook. Guar gum (412) or xanthan gum (415) from health food stores replace the function of gluten in baked goods. Choose xanthan gum if diarrhoea is a problem. Dry ingredients 3 cups (375 g) rice flour ½ cup maize cornflour 2/3 tblsp guar gum or xanthan gum 2 tblsp sugar 1 teasp salt 2 teasp yeast Wet ingredients 300 ml lukewarm water (at blood heat, not hot) 2 tblsp oil 2 eggs Add yeast and sugar to lukewarm water. Mix together remaining dry ingredients in a large bowl. Mix together remaining wet ingredients in a small bowl and add yeast mixture. Tip the wet ingredients into the dry ones and mix really well. If mixing by hand, turn out on a rice-floured board and knead briefly until you have a firm, elastic dough. Put into a loaf tin (eg for date loaves) or the bread pan of your breadmaker. If using an old breadmaker, leave out the kneading tool. Otherwise, program the breadmaker to skip the kneading phase. Squash down well to remove air bubbles, and smooth the top. Allow to rise for 30 minutes. Bake in a 200°C oven for 30 minutes or bake in breadmaker as for a normal loaf.. This is a slightly heavier loaf than normal white bread, but unlike some glutenfree loaves, slices really thin for sandwiches, and makes good toast. Freezes well (slice before freezing). - Margie Cole
Z	Gluten-free pastry	Being gluten-free, this pastry is easier to press in than to roll, and makes an excellent pear or apple tart. 225 gms plain gf flour 1 tsp Ward's gf baking powder 100 gm butter or Nuttelex 25 gm sugar 1 tsp guar gum water Sift flour, baking powder and guar gum together. Rub in butter. Add enough water to form a dough. Press into a 20 cm pie plate. Bake at 200°C 15-20 mins. Cool and fill with prepared filling (above).
Z	Lentil spread	1/2 cup red lentils 2 roughly chopped garlic cloves (more if you're a garlic lover) 1 tbspn butter or nuttelex 1-2 tbspn pear chutney Cook lentils in enough water to minimise excess liquid. When cooked, drain well (this is important) and vitamise with nuttlex and pear chutney. Refrigerate in a screw top jar. This is a savoury spread with freezes well or keeps for weeks in the fridge. - Margie Cole
Z	Maple cashew butter	2 cups raw cashews 80 g butter, cubed 1/4 cup maple syrup Process cashews in food processor until finely chopped. Keeping the processor running, add butter, then maple syrup, processing until mixture forms a paste. Pour into sterilised jars, cover, seal and label. Keep refrigerated. Makes 1 1/2 cups - Margie Turner
Z	Failsafe margarine	125 ml failsafe canola oil (1/2 cup) 75 ml water (1/4 cup) 1 tsp xanthan gum 1 egg yolk 2 pinches salt 1 pinch citric acid (if you can manage it) Mix all with beaters. Chill. Store in fridge and use within two weeks.
Z	Mighty Mayo (also known as Robin’s Dressing)	An easy-to-make, delicious mayonnaise which really works: ¼ cup maize cornflour 3 tsp citric acid 1 tsp sea salt ½ cup sugar 1 and ¼ cups water 2 eggs 175 ml failsafe oil Cook together cornflour, citric acid, salt, sugar and water. When thickened, pour into blender and while whizzing add eggs and drizzle in oil. Keeps well in refrigerator for approximately two weeks. (Not safe in the US where a high percentage of raw eggs are infected with salmonella.) - Robin Fisher.
Z	Peter's Rice Milk	4 tbsp white rice flour 1 tbsp failsafe oil (or 1/2 tbsp oil, 1 tsp sugar - tastes vary) 1 litre freshly boiling water 2 Caltrate 600 tablets, crushed (for the same calcium level as So Good) Pour water into a jug. Add rice flour and other ingredients. Blend. Store in refrigerator. Can be made in half quantity.
Z	Potato crackers	Use left-over mashed potato in these quick and delicious crackers. 1/2 cup mashed potato 1 egg yolk 2 tbsp chopped chives or shallots sea salt to taste Preheat oven to 180°C (moderate). Combine potato with other ingredients and mix well. Spread as thinly as possible into square shapes on a greased baking tray and bake until golden brown, about 15-20 minutes, depending on desired crispness.
Z	Ricemilk	1/2 cup hot well-cooked rice (or more to taste) 2 cups hot water 1/2 tbsp failsafe oil 2 tsp sugar (or more to taste) 1 Caltrate tablet 600 mg (optional) Blend all together until smooth. Chill. Dilute to taste. - Vanessa Peterson
Z	Soy yoghurt	1/4 cup boiling water 3 teaspoons gelatine 1-2 tablespoons golden syrup 1 litre soymilk 1 x 200 ml tub Failsafe soy yoghurt (eg So Natural vanilla is gluten-free, Soygurt contains gluten) Put boiling water in a jar that holds about 1.25 litres. Add gelatine and golden syrup and beat well to dissolve the gelatine. Then add a litre of soya milk. Apply the finger test to see if the water has heated the milk up to blood heat - add a bit more hot water if necessary. Mix well. Add commercial soy yoghurt. Mix. Place in a yoghurt maker or a small esky on a small upside down dish. Pour in about 5 mm of hot water on the base of the esky. Cover and leave all night-- don't overdo the hot water otherwise the yoghurt might separate a bit ... next morning it will be runny. If it does separate a bit, stir gently. Place in fridge and a few hours later you have a yoghurt that resembles mousse. For hot climates or a firmer set use more gelatine. Can be used in place of dairy yoghurt, cream or icecream. - Jane Moore