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Pizza Shapes
Using Pizza dough cut out your chosen shape with a cookie cutter or sharp
paring knife. Paint on a thin layer of tomato paste or sauce. Add thin
slices
of tomato
and
top
with grated cheese. Bake at 180°C for 15-20 minutes or until cheese bubbles.
Add topping according to taste. |
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Cheese Puffs
125ml cake flour
30ml butter
pinch of salt
pinch of mustard powder
250ml grated cheese
1 egg
30ml water |
Sift flour, salt and mustard
together. Rub in butter. Mix in the cheese. Beat egg
and water together. Add to cheese mixture. Cut with a
knife until blended. Place small teaspoonfuls on a greased
baking sheet. Bake at 220°C for 7-10 minutes. |
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Jam Drop Biscuits
2 cups flour 1⁄4 lb butter
3⁄4 cup castor sugar
2 eggs
1⁄4 teaspoon salt
2 teaspoons baking powder |
Cream butter and sugar.
Add eggs. Add the dry ingredients. Roll into small balls
and press a hole in the centre. Drop a little jam in
the centre and bake in a hot oven for 10 minutes. |
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Chocolate Crackles
230 g plain chocolate
60 g butter
30 g golden syrup
60 g cornflakes |
Melt the chocolate with the syrup and butter over a very low heat. Take
off the heat and fold in the corn flakes. When evenly coated divide between
12 paper baking cases, then leave to set. |
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Fruity Kebabs
Children love to eat off skewers. Take advantage of anything in season – strawberries, bananas, watermelons, grapes. Place marshmallows between the fruit pieces. Use wooden or plastic skewers.
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Fruity or Veggie Cones
Who said ice cream cones were only for ice creams? A great healthy party idea is to fill cones with fruit wedges, berries and marshmallows or veggie and cheese sticks, pretzels, popcorn and biscuits are just a few ideas.
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| ADHD RECIPES |
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Birthday or Party "Cake"
3 Pavlova Magic Eggs (or make pavlova bases from cookbook)
600ml cream
2 tbsp icing sugar
white marshmallows
decorations - flowers, ribbons, toys etc |
Mix the pavlova magic eggs as per the instructions and make 3 pavlova bases (I did this as one each night before the party, the last one cooked being the base of the cake). On the day of the party break two of the bases into pieces and place on top of the chosen base, shaping into a mound. Whip the cream with the icing sugar until thick (we added cocoa). Spread all over the mound of meringue and decorate with the marshmallows and ornaments (for kids) or flowers and a bow around the base for the older people. The kids loved it. |
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All our ADHD recipies are taken from
Sue Dengate's book:
The Failsafe Cookbook |
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Fluff Marshmallow Spread
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Fluff is a failsafe marshmallow spread, ingredients: glucose syrup, sugar, dried egg white and artificial flavour (vanillin) in the spreads section of Coles supermarkets, in a glass jar with a red lid. The website for recipes is: http://www.marshmallowfluff.com.
This product is limited for people who react to sulphites (glucose syrup) and salicylates (vanillin). |
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Popples (dairy free, gluten free)
1 x 150g packet of plain puffed cereal (eg rice, millet etc)
1 cup sugar
1/4 cup syrup (golden, rice or maple)
1/4 cup failsafe oil
1/2 teaspoon salt
1/4 cup water |
These are sweeter than ordinary rice bubbles. Can be eaten as a dry snack rather than with milk on.
Pre-heat oven to 180C. Place puffed cereal in baking dish. Make syrup mixture with sugar, syrup, oil, salt and water, boiling 2-3 minutes (brings mixture to very soft toffee state). Pour syrup mixture over puffed cereal and mix till evenly coated. Place in oven for approximately 5 minutes, stirring cereal at least once during that time. Take care not to burn; it's done when the mixture just starts to brown very slightly. |
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Carob Cookies
125 gm butter or failsafe margarine
1 and 1/4 cups brown sugar, firmly packed
1 egg
1 and 1/3 cup plain flour
1 tsp soda bicarbonate
1 tbsp carob powder |
Preheat oven to 180°C. Cream butter, sugar and egg in a mixer until smooth. Stir in sifted dry ingredients. Place balls of mixture 5 cms apart on baking paper lined baking trays. Bake 10-12 minutes. Allow to cool on tray before transferring to wire rack. These freeze well. |
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Chocolate Icy Poles
1/2 cup sugar
1 tablespoon unflavoured gelatine
pinch of salt
1/4 cup carob powder (cocoa if amines are okay)
2-1/2 cups milk
1/2 teaspoon pure vanilla essence (opt) |
In a saucepan, stir together the sugar, gelatine, salt and carob. With a wire whisk or rotary beater, beat in the milk. Cook the mixture, stirring, over low heat just until the sugar and gelatine are dissolved. Remove from heat, and stir in the vanilla. Pour the mixture into a 9 x 5 x 3 inch (229 x 127 x 76 mm) loaf pan, and freeze until firm, but not hard, about 4 hours. Pour the mixture into a large bowl, and beat with a mixer until smooth. Pour into icy pole moulds or paper cups and freeze until hard. |
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Failsafe Lemonade
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I dissolve a cup of sugar in with a cup of boiling water and then add about 1/2 tsp of citric acid.
I then put the 'sugar syrup' in a salad dressing bottle and store in the fridge.
To make lemonade all you need to do is drizzle a small amount of the sugar syrup into a glass and top with plain soda water or mineral water.
Tastes just like bubbly lemonade and my son loves it. All amounts may be varied depending on your taste. |
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Frozen Rice Bubble Treats
250g (10 oz) butter
200g (1 cup) sugar
2 eggs beaten
6 -7 cups rice bubbles |
This is a double batch because one went nowhere!
Boil butter and sugar. Allow to cool slightly, add egg and cook together for about 1/2 minute. Mix in rice bubbles. Place in lined lamington tin and refrigerate. When set cut into bars and place in container and then freeze. These are best eaten straight out of the freezer and were a huge hit at my house. |
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Magic Jelly
½ cup sugar dissolved in ½ cup warm water
½ tsp citric acid
300 ml cold water
3-4 tsp gelatine dissolved
in ½ cup boiling water (boil for longer if sensitive to sulphites) |
Combine ingredients in order.
Refrigerate until set. |
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Marshmallow Slice
Base:
1 cup SR flour
¾ cup rice crumbs (or crushed rice bubbles)
½ cup sugar
125g butter
Marshmallow topping:
1 cup sugar
1 tablespoon gelatine
1 cup water |
Base:
Melt the butter and add to the dry ingredients. Press into a greased slice tray and bake in a moderate oven for 10 - 15 minutes or until just starting to brown (you want it soft and chewy rather than toasted). Cool in tray.
Marshmallow topping:
Place all ingredients in a saucepan, bring to boil and boil for 3 minutes to eliminate sulphites. When cool, beat until thick and white. Pour the marshmallow topping over the base and allow to set. Cut into small squares and store in an airtight container. |
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Blondies
2 cups of flour
2 tsp of baking powder
1/2 cup of butter
2 cups of packed brown sugar
2 eggs
1/2 tsp of vanilla (optional) 1/4 tsp sea salt
failsafe carob buttons (optional) final step.
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(Not Brownies as they have no chocolate!)
Grease a 13x9x2 inch (35x22x5cm) baking pan. Combine flour, baking powder and sea salt. Melt butter, remove from heat. Stir in sugar. Add eggs and vanilla. Stir till combined. Stir mixed dry ingredients (and carob buttons, if desired) into sugar mixture. Spread in pan. Bake in a 180’C (350’F) oven 20 to 25 minutes. Cut into bars while warm. |
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