I’m heading off camping this weekend and it is a very back to basics deal where we can’t take a car so have to carry everything ourselves. For me that is a challenge for food as I can’t take too much in the way of cooking equipment and food.
I’ve got a butane burner and a little fry pan so dinner is going to be steak but I don’t want to mess around peeling and boiling potatoes so I’ve been trying to find a potato salad recipe that I can actually eat. I’m not quite up to raw eggs (and I would be dubious about how it would keep in an esky) so that rules out most mayonnaise recipes and of course premade in a jar isn’t an option. Then I thought ‘No Egg’! And sure enough Orgran and Google prevailed!
Of course I still have to moderate that recipe as it is high Sals but theoretically it can be done. Let the experiment begin!
Orgran Egg Free Mayonnaise
Now the tweaks for us failsafers:-
Replace the oil with Rice Bran Oil, lemon juice with citric acid (I’m going to try 1 tsp as I’m a bit sensitive) and omit the mustard powder.
Not sure if you need help turning that into potato salad but if you do. Boil up some potatoes so they are still a little firm. Add the mayo and some parsley and/or chives and voila! Potato Salad!
Edit – Post Mayo Review
Ok it was crap! It will do in a pinch but was pretty tasteless even for me. The consistency went like mousse and it was very powdery. The big omission in this recipe is salt – it really needs it so add to your taste. Also I ended up adding 2 tsp citric acid but it didn’t help. It was edible but could have been better.
Any allergy Mum knows about the ‘School Cupcakes’. These are the cupcakes you have to keep in the school freezer for when other kids bring in birthday cakes to share.
Be it empathy or guilt over restricting their diet I hate when my kids have to miss out on some yummy treat that everyone else is eating so I do my best to substitute. That’s why there’s sprinkles on top. Not that they can compete with western diet over-abundance of all things sweet but it’s my little way to make it a bit special from the norm.
I got a bit lazy at 10pm last night when I finally got the chance (spied them on the cooling rack before bed and thought crap I need to ice them for the morning) to ice these cupcakes. In comes the good old Pure Harvest Chocolate Spread! It’s not nutella but as it is gluten/dairy/nut free my kids can have it on their sandwiches for school!
The cupcakes are the Orgran Chocolate Cake Mix and sprinkles are Hopper brand. Even I can tolerate the Hopper sprinkles! Unfortunately for the failsafe kids these cupcakes aren’t an option but you could use my Vanilla cake recipe and a simple icing sugar and water icing.
Hubby’s favourite dessert is apple pie so for his birthday I made an everything free apple pie, custard and ice cream. (Sorry to the Failsafe people it is moderate to high Sals).
It was categorised as a baking fail as the pastry was too crumbly and hard. I just used an old fashioned short crust pastry from my ancient cookbook. It really needs gluten to hold it together I think so you could play with Xantham or Guar Gum to replace it. I tend not to use these too much as they don’t sit well with me. Please feel free to comment if you have any tips to improve this.
I think I used nearly 2kg of apples as my pie dish is pretty huge. I first did 1kg but it was nowhere near enough. As with all my recipes they are not perfect and sometimes need a bit of a play.
- 1.5-2kg Apples stewed in a little filtered water with 1t cinnamon (omit cinnamon to reduce Sals but keep it in if you can). I have included a step by step pic for making the pastry from my cookbook if it helps.
Double quantity of short crust pastry
- 4c GF SR Flour
- 250g Nuttlex (ghee, butter if not DF)
- 4T Cold water
- Pinch salt
- Sift flour and salt into a BIG bowl. Cut the nuttlex in cubes and rub them into the flour.
- Add the water a bit at a time and mix through with a butter knife. (I actually used the water from the apples so this could have been some of the problem). It should be just wet enough to pull it together into a dough.
- Lightly kneed the dough on a floured board. The trick with pastry is to not play with it too much.
- Divide the dough in two – one for the base and a one for the lid
- Roll out the dough using firm quick strokes. As it is GF it will be really crumbly so take care!
- I roll the dough out on baking paper dusted with a bit of flour. This makes it easier to flip the dough into the pie dish.
- Place the base in the pie dish. Add stewed apples and put on the lid.
- Using a fork (or just your fingers) press the edges of the lid into the base. It doesn’t work as well with GF pastry as with normal wheat based pastry so just do your best.
- Brush the top of the pie with a bit of egg in milk (rice, almond, whatever you drink). If you can’t have egg just use the milk.
- Bake in a moderate oven for 20-30 mins.
Serve with Orgran custard and dairy free ice cream.
This isn’t exactly a nutrition packed meal but it is my occasional treat for dinner. Even though it’s Failsafe I tend to react to the citric acid if I’m feeling particularly sensitive.
I serve it with rice and beans which are also occasional foods for me due to the Fodmaps in beans and I think I’m developing an intolerance to rice due to the amount I consume. I tend to develop intolerances to a food if I have it too often and unfortunately rice is one of my staples. I’ve found it helpful to rinse the rice thoroughly before cooking and shorter grains are tolerated better.
For a bit of an added extra I chopped up some garlic and added to the pan while cooking the chicken. It was awesome! This is coming from someone who hasn’t had garlic for five years and I was very excited to get this back in! So for me I think I’ve passed the fructans and galactans groups of Fodmaps.
Ok, get on with it and give me the recipe!! I hate it when blogs just go on and on so you have to keep scrolling in order to get to the recipe 😋
- 4 Chicken breasts
- 1C Tapioca starch (approx – about a cup but I never remember to measure!) You can also use corn starch/flour.
- 1 Egg whisked with some water or for those who can’t tolerate egg – 2t Orgran No Egg (heaped) to 4T water (you may need to top this up depending on the size of your breasts 😉)
- 1C Rice crumbs (approx. – again I forget to measure)
- Cut the breasts into whatever size pieces you want. I try to slice mine relatively thinly to make the cooking time shorter and make sure it’s evenly cooked.
- Put each of the other ingredients in their own separate bowl.
- Coat the chicken first in the tapioca starch, then the egg and finally the crumbs.
- You can fry or bake them. I tend to fry them up to seal them then finish them off in the oven. My hubby is particularly sensitive to Salmonella so I always make sure it is well cooked.
- 1/2C Sugar (I haven’t played with alternative sweeteners but please let me know if you do!)
- 1T Tapioca Starch / Corn Flour
- 1 C Water
- 1t Citric Acid (level teaspoon)
- 1t Salt (level teaspoon)
- Put the sugar, starch and water in a saucepan and mix together.
- Put on a medium heat and continue stirring until it thickens. It will turn from white to clear.
- Remove from heat.
- Add salt and citric acid and stir well.
Friday was a bit of a baking day as I had started running out of staples and also wanted a few treats. I started off with Yucky biscuits – which actually aren’t yucky but a bit of an acquired taste but are very nutritious if you’re needing to get food into yourself.
Roast Lamb is one of my staples. It lets me make up a a heap of meals for myself which are particularly useful so I can make meals with taste for the rest of the family. Tonight they got to eat Lamb with Roast potatoes, sweet potato, pumpkin, veges, yorkshire pudding and gravy. Where being on baseline I had my lamb with a couple of roast potatoes and roasted choko with salt for flavour 😦
Another staple is an Eggless Vanilla cake. It’s not fantastic but it is a good afternoon snack when you don’t have a lot of ingredients you can use. It tends to need microwaving to reinvigorate it any time after the day of baking as it is pretty dry.
For dessert we had Maple Syrup Ice cream and Butterscotch Pudding!
Failsafe Butterscotch Pudding
It is actually quite amazing how many different things can be made with the same set of ingredients.
So tonight’s dinner was a perfect example of how to feed everyone with differing allergies without making four separate dinners.
I’m currently on Failsafe Baseline in an attempt to get some more food in my diet and my husband really hates boring ‘healthy’ food. My kids are somewhere in between. So that means at least two different meals every night. The way I get around this is try to make the same thing with a few additions for the people who want taste.
Rissoles with and without taste
Rissoles without Taste – Failsafe option
Rissoles with Taste – What I like to call my Thai Rissoles