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.

Quiches

Base:
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.

Filling:
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 :)

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 : aileen4health@bigpond.com . 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
Ingredients:
400grams White Potato - peeled
80grams Carrot (Moderate Salicylates)
1 Bunch of Spring Onions - white parts
100grams Raw Cashews
500grams Water
20grams of 'Lemon Juice' - http://failsafefoodie.blogspot.com.au/2012/08/substitute.html
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.



Adaptations:

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!

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' - http://failsafefoodie.blogspot.com.au/2012/10/sauce-of-wonder.html
2T 'Lemon Juice'/Malt Vinegar (mod amines) - http://failsafefoodie.blogspot.com.au/2012/08/substitute.html
3T 'Nomato Sauce' - http://www.cookingforoscar.com/recipe/no-tomato-sauce/
1T Vegie Stock - http://realfailsafemeals.blogspot.com.au/#!/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 - http://www.forumthermomix.com/index.php?topic=655.0
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.

Brownies - Wheat, Dairy, Soy, Nut Free

Wheat, Gluten, Dairy, Soy, Nut free brownies. The coconut flour contains sals, and the cocoa amines.
This is as good as it gets for a 'free' brownie. This is my own creation, so if putting it on a blog, please reference back.

There is no chickpea or coconut flavor in the brownies, this is honestly the best brownie recipe I've tried. It has an amazing all round great taste, and not a soul will no it's free of anything.

220gms Nuttelex
250gms white sugar
1 tsp vanilla
3 eggs
25gms cocoa (woolworths homebrand, it's dutch, so darker, and far nicer)
25grams coconut flour
50gms besan/chickpea flour

Melt nuttelex, add in sugar, blend to combine.
Add vanilla. Add in eggs, in at a time, mixing after each addition.
blend in cocoa.
add in flours, and blend until just combined (talking 5 seconds in thermomix).

Take care not to overblend, I find it easy with coconut flour.

Bake in lamington tray for 20-25 minutes. It is ready when there is no movement in the middle.

Our Favoite Pizza Base

Before we gave up wheat, ,this was our favorite base. It's failsafe, dairy, egg and soy free.

Even though we don't make it any more, I'll share the secrets of our perfect pizza....
(And drool at what is likely my favorite meal.... that I don't eat anymore.... wahhhhh)

Pizza Base:
300 grams warm water
2 teaspoons yeast
2 teaspoons sugar

Add to thermomix, set 5 minutes, 37 degrees, spoon soft speed.
When it's finished, leave to sit for 5-10 minutes to get the yeast all nice and working hard for the money.

Add in 500 grams plain flour, 4 good pinches of salt. Give it a quick whiz to combine, set to knead for 5 minutes, then you'll have this:

Pop in to a bowl, or silpmat, cover with clingwrap and leave in a warm spot for half an hour, it should double in size.

Punch it down, roll it out, you can get 2 bases from this, but when we're greedy, we do 1, mwahahahaha!

Roll it out (add flour to make it non sticky), and place on your tray, I let it rise again for 15 or so minutes while I prep ingredients.

Top, and bake at 220, top shelf, 15 minutes, or until ready.

Enjoy the best pizza of.your.life.


We are simple creatures, cheese and bacon pizza is hubbies favorite:

My tips to the perfect pizza:
Buy the yeast in the red canister.
Using plain ol' homebrand flour works perfectly fine.
Subbing out 20 grams of water for oil improves the base also.
If you don't have a nice mozzarella already, I recommend the Pantalica Cheese Co Mozzarella. Available in Coles and Safeway, it gives the best result!
I make my own pizza sauce, a jar of passata simmered with salt, pepper, worchteshire, brown sugar/rapadura, chilli flakes, oregano, rosemary, parsley. That's honestly all you need!
I use a tray with holes in it, toped with baking paper, perfect base, every time.

I hope you use these tips to make the best pizzas out there :)

Power House Fudge

Here's my take on a Power House Breakfast Fudge.
I was inspired by Tenina's Chocolate energy bars, but wanted to shake them up a bit. So here is my version, it is more of a fudge though :) It is PACKED with nutrients. We're talkin' crazy amounts. If you've not heard of Crio Bru before, check it out. It's roasted cocoa beans, packed with all the good stuff, perks you up, but doesn't give you the low, surpresses appetite. If you want to know more, Tenina has heaps of recipes on her blog!

This tastes good, but not so good, you'll eat the whole batch. I think that's a pretty good compromise for a breaky fudge. I feel a bit indulgent, but satisfied at a small piece.

I've used walnuts and macadamias as the chunk of my nuts, as they have the proper balance of Omega 3 and 6. Helping the body to fuel itself the right way. I've added Puffed Aramanth as it is high in protein and is packed with nutrients, it is very much optional.

I've used maple syrup/coconut sugar over dates, as they do pack a pretty huge sugar hit. When dates or maple syrup are teamed with protein and fibre, it slows the release of energy dramatically, so there is none of those nasty sugar spikes, and lows. And of course, coconut oil, great for everything and everyone this stuff!


Wake-me-up-before-we-GoGo-Breakfeast-Fudge

Place 50 grams of Crio Bru in the thermomix, mill, speed 10, for 15 seconds.

Add 30 grams of coconut oil, 50 degrees, 2 minutes, speed 2, blitz to combine very well

Add in:
100grams walnuts
100grams macadamias
75 grams cashews
50 grams coconut suger or maple syrup (if using coconut sugar, add in 10 drops stevia)
2 teaspoons vanilla
a small pinch of salt
3 teaspoons puffed aramanth
30 grams coconut - shredded

Turbo several times until you have a fairly smooth dough type consistency.

I pop in to one of those small tin foil take away containers, and pop it in the freezer for a few hours. It is easy to take out of these containers! I then slice it in to very small pieces, and pop it back in the freezer. I prefer these frozen, the coconut flavor prevails when frozen.