FAST AND EASY RECIPES!
If you are a mum with young children on a special diet, you are probably worried about their nutritional intake and are always trying to come up with new ideas to inspire your child to eat what you have prepared. We have put together a few of ours and your favourite recipes. We hope these will inspire you and reenergise you to find some new and interesting meals or snacks for yourselves or your kids.
1 cup rice flakes, 1 cup gf Lotus rice bubbles, 1 1/2 cup SR flour, 1/2 cup sugar, 150g nuttelex melted. Combine all ingredients in a bowl, the press into a flat slice tray. Bake in oven at a moderate temp – say 160 deg til edges turn golden brown.
EASY FAILSAFE CHICKEN NUGGETS:
Cut chicken into bite size pieces. Pop into a bowl of flour, then an eggwash (use no egg for egg allergy), and then a bowl of crushed/processed red rock deli chips with a little parsley and garlic (op). Dip in flour, then eggwash, then chips. Spray with oil, bake until browned.
This is like a take away meal in our house, and goes down a treat.Tash
FAILSAFE BEANS ON TOAST:
Rinse a can of butter beans, Fry off in some nuttelex, tiny bit of canola oil, a few garlic cloves and a teeny bit of parsley. Remove garlic before serving, serve on toast.Tash
Pear ketchup from Failsafe cookbook spread on a pizza base (we buy ours from Choices but you could make your own with SRFlour, oil, water). Then top the pizza with left overs. Phily cream cheese on top if you can do that or mayo (failsafe cookbook).
Not the fastest meal but make in bulk and freeze. Potato, swede, beans, celery, tin of lentils drained, tin of cannelini beans drained, tin of red kidney beans drained, leek and any other tolerated veg. Chop all veg and place in a large saucepan. Cover 2/3 of veg with water and then cook until all veg are cooked. Then blend for a thick delicious soup.
Really quick to make and delicious to eat. Buy some sweet crust Pastry Pantry pastry if gluten free or other tolerated pastry. Use a glass or mug to cut circle size pieces out of the pastry and gently press them into a muffin tray. Then cut out circles for lids of the pies and leave them aside.
Put baking paper over the bases and put them in the oven as instructed on the packet to cook. After about 10min you take the baking paper off and cook for another 5min or so.
Take the pies out of the oven, allow to cool and then place in desired ingredients. We used mashed up tinned pear and a few small slices of banana mixed with a tiny amount of brown sugar, but you could really use any tolerated fruit or even custard.
Gently press lids onto filled bases and put back in the oven to cook until lids are golden brown.
Pull out and serve hot or cold. They are so good!
- Jenny Trezise