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.
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