The first time I made this bolognese sauce I was ecstatic with the result. It tasted super similar to one made with tomato sauce. My boyfriend was coming to visit so I made a batch and when he rang the door bell I literally ran to him telling him about the sauce. This version isn’t as wet and saucy as using tomato paste but it does balance the tartness and sweetness that tomatoes would normally bring. I normally use beef mince for this and throw in some coarsely chopped veggies that I have on hand. In this case I popped a can of lentils and some cabbage as well.
3 heaped tablespoons of the failsafe “tomato” sauce (more if you feel you need it)
A dash of water
1 tablespoon of canola oil
Sprinkle of parsley for garnish
Heat up a pan with canola oil and fry off the chopped leek and garlic till the leeks soften and becomes nice and fragrant.
Pop in the meat and fry it and break it up as you go along.
Once the meat is cooked add the tomato sauce (it’s just an approximation so go heavy if you like, or do less if you prefer!) and a dash of water if you think it is too thick and dry.
Serve on some gluten free pasta with a sprinkle of chopped parsley to garnish. I like the Orgran Rice Spirals as they are only made with rice and water.
If you would like to add veggies you can pop them in at the beginning with the leek and garlic if it takes a while to cook (things like cabbage). If they are very quickly cooked, and just need a warm through, like canned lentils, then pop them in around the time when you add the tomato sauce.
Sometimes you need a treat. Especially if you have been doing the strict elimination diet! Well done if you have stuck with the diet because it is a KILLER! Honeycomb looks crazy hard to make but honestly it takes about 10 mins. Don’t be put off about working with liquid sugar as it is easy but do be careful not to burn yourself. Invest in a silicone spatula and maybe some cooking oil spray as it will make everything a breeze (and you waste less ingredients!). I bought my spatula from IKEA for about $2 and I honestly use it for everything. A spatula made out of silicone is especially good as it won’t melt at high temperatures such as working with liquid sugar. When working with liquid sugar and syrups a quick spray with cooking oil spray means things don’t get stuck and will just slip right off. This recipe comes from the RPAH Friendly Food book, but I think it’s pretty standard.
Get a tray and line with grease proof paper. Make sure you have it on something heat proof or you will ruin your counter top.
Put sugar, golden syrup and water into a saucepan on low heat. Don’t forget to spray your tablespoon with oil so the golden syrup doesn’t stick!
Stir till sugar dissolves and then bring to the boil for about 5 mins or till it gets to a caramel colour.
The next bit all goes really quick so get your bicarb soda ready. Prep your spatula by spraying it down with a little oil.
Take the syrup off the heat and then add the bicarb soda. It will fluff up like crazy so be careful of steam and will turn a creamy colour. Stir like mad to get all the bicarb soda mixed in (it’s not nice to get a clump of bicarb in your mouth). It will cool really rapidly so once all the bicarb is mixed in pour it onto the greaseproof paper and spread it out a little.
Leave it to cool, it will only take a few mins. When it’s cool you can break it up into shards. Store it in a dry airtight container.
Honeycomb is great on its own, coated with chocolate or carob or I put it in trifle. Honeycomb absorbs moisture and turns to goop so keep it dry.
Who would have thunk that you could do a dairy free (and failsafe) version of caramel! I gave this recipe a shot and it turned out pretty good! It definitely lacks that creamy smoothness that cream or cow’s milk would give but hey when you gotta be dairy free you can’t really complain right? The original recipe came from here but when I gave it a go it took a lot longer than described, probably around 45mins cooking time.
1 1/4 cups rice milk (I have used Aldi and homemade, or you can try any other milk)
1/2 teaspoon salt
Take your milk and heat up for 1-2 minutes in the microwave till it is warm. It doesn’t need to be hot hot.
Place the sugar in a wide pot so it makes a thin layer and place on medium heat.
Give the sugar at least 5 minutes to heat up and then you will notice it will start to liquefy. Agitate it around so that crystallised sugar can hit the pot and also liquify. If it is browning too fast turn down the heat a bit.
Once all the sugar is liquefied and the colour has developed to a nice caramel brown then grab your milk and pour it into the pot of liquid sugar. This will produce heaps of steam so stand back and keep stirring.
The milk is cool the sugar so it will become quite hard and separate from the liquid. Don’t worry, keep it on heat whilst stirring (you may want to increase the fire a bit since it cooled down) and it will eventually dissolve.
Once it has dissolved you can simmer the sauce till the desired consistency. For a runny and pourable sauce I simmered for close to 30 minutes. It looks quite thin because of the heat but once it cools it became thicker (I checked by taking less than a teaspoon out and cooling it on a plate to see the consistency). For a hard sauce suitable for a glaze I reduced it till it was thick whilst it was still hot (close to 45 mins).
When you have the right consistency then pour it into a jar and keep it in the fridge.
I have used this sauce on pancakes, mixed with icing sugar to make a doughnut glaze and in trifle. The possibilities are endless!
It seems difficult to find gluten free puffed rice, does any one else have that issue too? I also found that it actually is quite expensive to buy so I decided to check if it was feasible to make it yourself. I found some people do it on Youtube and it’s pretty easy but it is an oilier version of the store bought product. Pretty much it involves using leftover rice, dehydrating it and then frying it into puffs. It’s does take a little time but it is super easy!
Whoever came up with pancakes is a genius! I love hot breakfasts because I grew up with my mumma fixing up epic meals to keep me going through the day at school. Breakfast pho anyone? Seriously, I got noodles for breakkie many a time. All my asian friends be jelly. Pancakes are so easy to make, but I’ll be honest you do have to get up a few minutes earlier to prep but if you are super lazy like moi then you prep it the night before and zap them in the microwave to heat them up. I did when I was travelling around America. Too easy my friends so no excuses.
1 cup GF self-raising flour (I use a soy free blend from Aldi)
1 tablespoon sugar (white sugar if you going failsafe)
1 cup rice milk (or you can substitute any other milk)
Extra baking powder (optional)
Oil or butter/nuttelex to fry
Place the flour and sugar in a mixing bowl. If you only have plain flour then add 2 teaspoons of baking powder to make it self raising. Some flour blends don’t rise very much so you can add a little more baking powder to help it along, something along the lines of 1/2-1 teaspoon.
Make a little well in the middle and add the egg and most of the milk and start whisking the liquid around and dragging in little bits of flour at the interface of the liquid and flour as you go. If you go and mix the whole lot in one go then you most likely get lumps so just be patient go slow from inside out and you will save time later trying to get lumps out.
Check the consistency once its smooth, you are looking for a thick-ish pancake batter. Add a bit more milk if it is too thick. Add a bit more flour if you need to thicken a watery batter. My pancake batter usually takes just a tad under 1 cup. If it is too thin it will spread too much in the pan and won’t be thick and fluffy.
On medium heat, pop a bit of oil or nuttelex/butter in a pan and pour some batter on to the size you want. Smaller is easier to flip. When bubbles start to form and it is solid enough to slide around the pan then its ready to flip. Then cook till golden.
For a failsafe option I have it with some golden syrup or dairy free caramel sauce with some pears. Have it any way you like it though! Below I had them when I was doing an amine challenge so I had dark chocolate and bananas. Needless to say I flared like cray so I won’t be doing that ever again! If you can get you hands on Rice Dream ice cream, it is the BEST (also send me a message of where you got it because I can’t find it in Australia)!!!
This recipe is extremely simple for some crunchy savoury biscuits which is sometimes nice for a change. However, I feel they are a little dry on the tongue because they are made of chickpea flour. They also did not turn out anything like the picture the original recipe had (you can see it here), these turned out super yellow but they still taste good! The recipe makes a bowls worth of biscuits and you can double chickpea it up by dipping in some hommus (you can find my failsafe recipe here).
I was trying to find a way to have whipped cream to make trifle but I could only use rice milk because of my sensitivity to soy and salicylates. I found a recipe on wakingupvegan.com. However, I think due to lack of proteins and fat it never made a stiff whipped cream that dairy cream or coconut cream could made. The consistency of this “cream” was more like double cream, very pourable. It still sort of worked and for the purposes of the trifle, it sufficed. So here is the recipe!
For this I think a stick mixer is probably the best way to do this as it is a similar principle as the mayonnaise. Find a container that is thin and the stick mixer can fit at the bottom an extra centimeter or two to move around.
Place all ingredients in the container and use the stick mixer to whiz it up. Make sure to move the stick mixer around to make sure you get a complete emulsion of the oil and the water based ingredients.
Keep whipping till the required consistency, which was around double cream for me. If it gets hot place it in a larger bowl of ice or ice water as heat will split your cream.
Once done chill it in the fridge till you are ready.
Here is a little lunch I quickly whipped up when I was short on time. I had all the usual stocks on hand to speed up the process and I used left over chicken. Normally we use what ever we have lying around the house and/or leftovers. It’s a good way to have something slightly different but not wasting the leftovers.
Coat chicken fillets (you can use thigh or breast, I prefer thigh) with equal amounts of pear ketchup and the failsafe magic sauce (the recipe is all over the place but here is one of them). Just enough to coat them and then place them under the grill on medium-high heat. Once they start to brown turn them over, should be at least 10 mins.
Bring water to the boil in a saucepan and add 1-2 teaspoons of the veggie stock paste. Place in half a handful of some cut up string beans and half a handful of chopped up cabbage. Boil for around 5 mins or till they start to go tender. Add in some vermicelli and cook till aldente. Once they are ready transfer to a bowl and add in cut up chicken and garnish with some chopped up spring onions.
These amaranth crackers are literally just amaranth. Like magic they can be manipulated into crispy little discs to be eaten with dip (ie. hommus and maybe some cashew dip for us failsafers). You can also lightly salt them and then you can skip the dip all together! They are actually very light and crispy, similar to the “Peckish” brand of rice crackers. They are so easy to eat that you can eat a bowl and not even notice. You would probably want to double the recipe because they will go quick! I saw the original recipe here.
Cook the 1/2 cup of amaranth in one cup of water for around 30 mins till the water is absorbed and it looks like sticky porridge. You will need to stir is closer to the end so it doesn’t stick to the bottom.
Let it cool down.
Pre-heat the oven to 180C.
When the amaranth is cool wet your hands and roll little balls and flatten them on baking paper into thin discs (couple of millimeters thick).
Bake them at 180C for about 15-20 mins (less if your oven is really good). Look out for them browning and looking dry and toasted. They shouldn’t stick to the paper when they are done.
Take them out when ready and cool before removing from the tray.
This sauce claims to be a failsafe cheese substitute. I did have to make some minor alterations from the original recipe to have it fit under the strict elimination diet and no potato because I think it makes me bloat. However it still turned out really well! But it still doesn’t really taste like cheese to me. I have since done the original sauce recipe and it doesn’t look as good as the one on their site unfortunately because my stick blender was broken and I had to use the normal blender. That said even though it doesn’t taste like cheese to me, it still tastes amazing and packs a flavour punch! I used it once to make a sauce for my stir fried chicken and when it started to dry out it tasted so good! So I am not going to call it a cheese sauce, rather a white sauce.
White Sauce (Strict eliminination diet version, no potato)