Wednesday, July 24, 2013

Breakfast Biscuits

I've been trying to come up with something that we can grab on our way out the door on those busy mornings, all the muesli bars I have here are crunchy, therefor a bit messy, so not really breakfast suitable. So I asked around, who had what, and the lovely Trish had the perfect thing on her blog right here:

Now I've converted to a thermomix method, and I've altered the recipe a bit for what we had on hand, and our tolerance level. My version is NOT FAILSAFE, macadamia, coconut and chia are not failsafe, you can substitute these out for some of the options in Trishs' recipe. I was after something FODMAP safe, with allowances for mod-high chemical, if nutritious! I'm going to attempt tweaking a bit more with more alternative flours, to lower the amount of rice flour. I'll let you know when there is something to report ;) I'm also a little concerned about how much maple syrup there is, I will work on that! But this will do for the time being....

So this is where we ended up:

Breakfast Biscuits:
Dairy, Soy, Gluten, Egg free, Low Fodmaps, high natural chemical content.
(can be made nut free)

250grams Nuttelex,
130gram Maple Syrup (or rice malt syrup) and
50grams of white sugar (can be subbed back with maple syrup)
in to thermomix, mix on speed 4, 30 seconds.

160grams white rice flour
90 grams white glutinous flour
90 grams millet meal
10 grams psyllium husk
Mix speed 5, 15 seconds; scrape down sides, mix speed 4 another 20 seconds.

20grams Puffed Aramanth
15grams Quinoa Flakes
20grams Chia Seeds
20grams finely Shredded Coconut
30grams crushed Macadamias
Mix reverse, speed 5, 20 seconds, scrape down sides. Switch to knead function for another 20 seconds. What isn't mixed in, just give a gentle stir with your spatula before turning out on to some grease proof paper, it will knead through the mix as you work with it.

Place another piece of paper on top, and roll out to aprox 1cm thick. They don't rise, so make them whatever thickness, size you want them to be now. I use a knife to cut the edges off to make a square, then go along cutting in to slices, gently moving them across to give them a little space each.

Cook for 12-15 minutes, until browning.

Alternatively, roll them out as Trish described, I'm afraid I am just too, erm, uncoordinated to get them anywhere near an even shape haha!

I'm thinking of adding a little almond butter on top as I run out the door, nomnomnom!!

No thermomix? Easy, cream after the first step, and then mix well for the other two! You don't need a high powered machine for this one :)

Monday, July 22, 2013

Hedgehog - The ultimate Allergy Free-Take along slice

Leahs' birthday is fast approaching, and I've been trying to come up with some ideas that tick all the allergy boxes of those that will be attending. This means Dairy, Egg, Gluten, Soy, Nut free, FODMAP safe, and it also needs to be free of nasty additives, preservatives and colourings. Generally we follow a moderate Failsafe diet for Joshua, but being a special occasion, we throw caution to the wind, and go with some high Sals, Amines and Gluts. So, If you are on elimination, or need to follow a low chemical diet, this isn't the slice for you. The cocoa has amines, the coconut has moderate sals (I will need to check, I think also amines).

I also wanted something that was easy for those who aren't used to 'Allergy Baking', to be able to make a slice to take along when needed. Most of these ingredients you can source from the Supermarket, the only one you can't, is the Organic Desiccated Coconut, it has no nasty preservative, which is biggy for us. You can use the plain jane version from the supermarket, but... it is filled with nasties!

This is just too delicious, I doubt anyone would pick this as the allergy friendly dish!

250grams Nuttelex
280grams GF SR Flour
200grams Sugar
2 Tbls Cocoa
1 Serve No egg as per package instructions
100grams coconut
8 Eskal Tea Biscuits

Thermomix Method:
Add Nuttelex, 80 degrees, speed 3, 3 minutes.
Add all other ingredients (besides Tea biscuits), Reverse, speed 4, 20 seconds.
Scrap down sides, add biscuits, knead for 20 seconds.
Spread in to a baking paper lined lamington tin, bake 15 minutes, 180 degrees.

Let cool for several hours in the fridge. Ice with:
2 cups icing sugar
1.5Tbls cocoa
1T rice milk
1-3t boiling water
Sift dry ingredients, add milk, and add water, 1t at a time, stirring to get correct mix.
Top with sprinkles.

A note on ingredients:
Nuttelex, you could use coconut oil if you like.
Self Raising Flour, I'm using the Aldi Flour, I find of all the store purchased ones, this is the nicest. It's not gritty like many of the others, and doesn't leave a dry feeling in the mouth. It also doesn't impart flavour!
Plaistowe Cocoa, I used to use the Woolworths Homebrand, it was a beautiful dutch cocoa, it's since been taken off the shelf. I'm a fan of dutch cocoa as it gives a lush, dark chocolate taste. I also recommend Loving Earths raw cocao, not dark, but wonderful quality.
White Sugar, so, we don't 'like' to use regular sugar, but, when you lose so many ingredients, sometimes it's good to stick with the old favourite. It forgives the lack of gluten. Feel free to try coconut sugar, or rapadura; neither are as sweet, so be prepared for the chocolate to overpower the slice.
No Egg, you can use a whole egg, or a chia seed mix. The gluten free version of this requires more binder then the wheat version.
Eskal Tea Biscuits, I add these to make it a hedgehog, you can leave them out and it's just a chocolate slice :)

Sprinkles: There are SO many safe options now, we use Hoppers a lot. Coles has recently bought out a great range, stars, butterflies, dinosaurs, all gluten free and using natural colors. The stars are what I've used above.

And here is where the inspiration came from! Thanks Dede x

Tuesday, December 18, 2012

Bread - Wheat, Dairy, Soy Free; Failsafe and low Fodmaps

We're been on a bit of a journey in the last few weeks, where all the puzzle pieces with DD, 16mo, are coming together. The theory is that she is a FODMAPS responder. So she's missing a teeny little enzyme that helps to break up some foods. Think IBS, and you're getting an idea of what the poor thing has been living with.
Onwards and upwards though. It has meant a complete restructure of our Allergy eating, particuarly Failsafe. A lot of the failsafe foods that pack a nutitional punch, are high in FODMAPS (aha! Now you're seeing our problem!), so after much debate, there are several meals being made in this house a day; as DS 3yo needs those foods on his already restricted diet.

So you'll see me posting more FODMAPs recipes on the blog in the coming months too. We know she is a responder to at least 2 of the five categories, likely to be at least four though. So then it's a matter of testing tolerance levels, to figure out what, and how much we can get away with feeding her.

Now to the important part, BREAD. It's probably the one thing that is most missed in a gluten free diet. I've tried a lot of GF breads, packet mixes, home made concotions. Kerstens from Kerstens Kitchen has always been a favorite.
But we were searching for something light and fluffy, something to dip in to a soup, to make a great salad sandwhich with.

I stumbled upon a recipe on Pinterest, and it's surprisingly wonderful. Although the American heritage shines through with a very sweet taste. So after some tweaking, we've got, what we think is the best gluten free bread we've tried so far! It's getting on now, so I'll quickly pop it up for those wanting to try it, and I'll come back to edit :)

Gluten, Wheat, Soy, Dairy Free; Failsafe and Fodmap friendly BREAD

Add 520grams of Rice Milk to the Thermomix bowl, set 2 minutes, speed 2, 37 degrees.
Add in 2 tablespoons yeast (red canister), and 2t sugar. Set 2 minutes, speed soft, 37 degrees. When finished, let sit for 5-8 minutes to foam.

Add 200grams fine white rice flour, 70grams glutinous white flour, 130grams potato starch, 90grams tapioca, 3 teaspoons xanthum gum, 1 tablespoon baking powder, 1.5 teaspoons salt, mix on speed 4, 30 seconds.

Melt 60 grams of Nuttelex and cool, add 2 eggs, 1tablespoon Rice Malt Syrup and 1 teaspoon apple cider vinegar (amines, could try subbing for citric), add all to bowl, mix 20 seconds on speed 4. Knead for 4 minutes.

Spray 24 cupcake pans with rice bran oil, fill each 3/4 of the way. Cover with a clean tea towel and let rise for 35 minutes, or until almost doubled.

Brush with nuttelex, or eggwash, or nothing ;) Bake 15-17 minutes @ 180 degrees. Let cool in pans for 15 minutes (very important!), you will likely need a knife to run around the outside to help disloadge them.


Monday, November 26, 2012

Bacon & Egg Quiches - Wheat, Dairy, Soy, Nut Free and Failsafe

A good pastry, it's so hard to find when you're wheat free. We are also doing a few weeks of legume and nut free to try and nut out a few more issues with the littlest one, so we've lim

I've made the little potato balls out of the RPAH Recipe book, and we LOVE them, they have a lovely crust, and a fluffly inside.

After a batch turned out rather different to normal, I started pondering about using it as a bread or as a pastry base for pies. Well, it worked out PERFECTLY!

You know when you're gluten free, you feel like you're missing out when you see that plate of flaky quiches pass you by? Well no more. While it isn't a pastry, it isn't flaky; it is a delicious, fluffy crust, that complemints pies perfectly.


Around 320 grams potatos, cooked and mashed, to end up with 230grams of mashed potato
60 grams Cornflour
50 grams Potato Starch
3 spring onions, chopped finely
1 Egg (or egg replacer)
1-2tbl Rice bran oil
1ts baking powder
Salt to taste

Mix all ingredients together, it will be soft to touch, and you need to be light handed with it. Roll into 8 balls, and push in to oiled cupcake holes, to create cases.

Bake until just golden, around 10 minutes.

Push sides and base in to create more room more fillings.

2 Eggs
A sprinkling of chopped chives and parsley
A splash of rice milk, 2-3 Tbls

Whisk, and add to cases, filling about 2/3's full.

We added nitrate free bacon (cooked in a pan) to some, chopped up failsafe sausages to others, or you could add 'Deli Chicken' also.
You could also sub in some of THAT cheese sauce as well!

Bake for another 5-8 minutes until everything is lovely golden, and cooked.

Serve with Pear Ketchup, or just gobble them up on their own, they are delicious!!

Gluten Free PlayDoh!

PlayDoh, in the thermomix, we make an incredible PlayDoh. It's soft, pliable, so nice to play with; and best of all easy and cheap!

I haven't had much luck with gluten free playdoh though, I always end up with more of a glue! But I think I've got the perfect recipe here now. It acts much the same as regular playdoh. It does dry out much quicker, so be sure to cover it up straight after use. You can reinvigorate it by popping it in the thermomix, with a tablespoon or so of oil and knead it back to life.

It doesn't have that delicious playdoh smell (or is that just me that loves that?), so I've scented it with a bit of peppermint oil. Totally optional! You can't tell in the photos, but there is an awsome glitter through the dough, must be a reaction in the ingredients, score!

You can make this on the stove top, just stand there, stirring that mix until it makes playdoh!

Gluten Free PlayDoh:

500grams Bicarb Soda
200grams Cornflour
380grams Water
30grams Oil
1 tsp Cream of Tarter
Coloring of choice
Scent of choice

Add all ingredients, except cream of tarter.
Once it's stirring, add in the Tarter.
Set 8 minutes, speed 3, 80 degrees.
Set 1 minute, 90 degrees.

It will still be loose, it will firm up as it cools. If you want a firmer dough, cook the whole recipe 8 minutes, 90 degrees.

Tip out, let cool, and get crafting!

I hope you enjoy it :)

Friday, November 2, 2012

THAT Cheese Sauce - Vegan, wheat, soy, corn, sugar free, Failsafe!

This recipe has been in our midst for around a year now. When we first made it, it was a WOW moment. We couldn't believe the taste, like a lovely tasty cheese sauce.

The cashews and potato give the wonderful creamyness, the carrot the yollowness, the lemon juice just the right amount of tang to bring it to life.

I served it to unsuspecting guests at a Thermomix demo a few weeks back, all were quite stunned to find out what they were eating!

All the ingredients are low chemical, except for the carrot, which falls in to the moderate category. I'm sure this could be removed, and perhaps saffron included to help get that lovely yellow look.

I serve this over gluten free pasta for 'Mac and Cheese', I make up platters with dipping veggies and sliced mountain bread for those who can have wheat, almost like nachos!
I put through recipes asking for cheese. I place on the base of pizza. Ohhh, another is to add chicken and vegies and pop in to pastry for a cheesy pie! Ohh, and on top of Frittata! Let your imagination run wild!!

The recipe comes from the cookbook, 'Rainbow Recipes', by Aileen Sforcina. Called 'Golden Sauce', to use over steamed veggies. You can purchase it by emailing Aileen at : . It has both traditional and thermomix methods for every recipe, so perfect for every kitchen!

I've received written consent from the Author to publish here, so I would appreciate, either to contact Aileen to share it further, or just link back to the blog. 'Rainbow Recipes' is her labor of love, so we need to respect that please :)

THAT Cheesy Sauce - Vegan, wheat, soy, corn, sugar free and Failsafe
400grams White Potato - peeled
80grams Carrot (Moderate Salicylates)
1 Bunch of Spring Onions - white parts
100grams Raw Cashews
500grams Water
20grams of 'Lemon Juice' -
60grams Celery
2-3 teaspoons of Salt (this gives it the real cheesy kick, adjust to desired amount)

Thermomix Method:
Place all ingredients in to Thermomix.

Cook for 20 minutes, 100 degrees, on speed 2, reverse.

Pulverise on speed 9 for 60 seconds.
Adjust consistency to taste by adding more water or salt if necessary.

Traditional Method:
Chop all veg, and place all ingredients in to a saucepan and cook until vegetables are tender.

Pour in to blender, and blend until very smooth.

Adjust consistency by adding water if necessary.


If you are on the Ellimination diet, you can leave the carrot out, and sub in 8-10 strands of saffron, soaked in 20ml of water for half an hour. Add in 1/2 - 1t sugar to make up for the sweetness of the carrot.

Lemon juice sub/acid - If you can't tolerate any of these, leave them out, still a very successful cheese sauce without it!

Some Failsafers have already tried it, and here is what they think!
RN - OMGoodness.. this has just put about 8 dishes back on our family list that called for cheese! for a FS 8 year old and three year old who is severely dairy intolerant... NOW we can have all things cheesy!!!! they are rapt.. just made with saffron instead of carrot and it is amazing! today they will get cheesy mac, and pizza that i had planned with a really nice base ins tead of a dry one.. then i'm planning crepes with leek and chicken, and some pies and a lasagne with FLAVOUR! whoo hoo... best recipie EVER! (short of the pear ketchup)

FC - Love it, love it, love it. Made w/out lemon juice/acid tonight. Even critical hubby was impressed. It even bubbled up & crisped like real cheese when I accidentally overzapped some in microwave. Thanks sooo much!

Wednesday, October 31, 2012

Not Quite Teriyaki...

This is another new one for me. First of all, excuse my 'photography'. It is dreadful, but I'm just looking to give you an idea of what you are cooking.

There are a few ways you can do this one, as slow cooking obviously increases amines, but that might not be an issue for you, so I'm including a few different options that will hopefully suit your needs.

This isn't one you can just throw together, unless you have all the staples in your fridge already. But it's well worth getting them together, it is a whole different flavor category for our Failsafe cooking :)

I've been trying to figure out what 'regular' meal it is similar to, and the best I can come up with is Teriyaki.

I'm using the left overs for rice paper rolls tomorrow, nomnomnom!
Edit to add - Just used it on a rice cake, topped it with some 'THAT cheese sauce', omgoodness!! That is amazing!!
You could use it as a stir fry sauce too.

Not Quite Teriyaki - Low - Moderate Chemical, Wheat, Dairy, Soy, Egg Free

1kg of chicken (I used a mix of breast and thigh)
1/4 cup Cornflour
1T Ricebran/Canola/Sunflower Oil
1/4 cup 'Magic Sauce' -
2T 'Lemon Juice'/Malt Vinegar (mod amines) -
3T 'Nomato Sauce' -
1T Vegie Stock -!/2011/07/vegetable-stock-concentrate.html
1/2 cup Homemade Chicken stock, or water
2T brown sugar
1 Clove crushed Garlic
2 Spring onions, sliced
1/2 Cup cashews
Steamed Garlic rice to serve -
Steamed Veg - Bok Choy, Carrots (mod)

Leave chicken in full pieces, coat in cornflour and brown slightly in oil. (Optional - Will increase amines, skip this part if you are on strict ellim).

Add all sauce ingredients, except cashews, in to your choice of vessels, stiring to combine:
A slow cooker - will increase amines. - 3 hours on low
A ceramic pot, sealed with a lid or foil, in the oven. - Will cause an increase too, but not as much. - 1.5 hours @ 150-160
Pressure Cooker.
Or place sauce ingredients in a pot and simmer for a good 1/2 - 3/4 hour until you have a nice thickish sauce; you can then pour over meat that has been prepared to Strict Ellim guidelines.

Place chicken on top, flip over to cover in sauce. Cook as above, turning once. Add cashews prior to serving.

I shredded my chicken in the pot, and served it on top of the rice.

I did mine in the oven today, and the meat came out wonderful and tender.