Failsafefoodie.blogspot.com Website Review

I love to cook and love experimenting with different cuisines, so when we realised that my son had food sensitivities it severely limited my ingredients. He is on the FAILSAFE diet. This means Free of Additives, Low in Salicylates, Amines and Flavour Enhancers. He is also currently gluten and dairy free. This is my effort to make his food fun and tasty. The saga continues.. The cupcakes which were made were a big cheat - yes, it is okay to cut corners where you can. These are the Macro brand vanilla cupcake mix which are, except for excessive vanilla, failsafe. Plus I knew they worked with egg replacer for our allergic guest. Two batches of these were made in different sized and coloured papers and with a few different coloured frostings (Hoppers natural colours) to give the illusion of more variety. You could also add some carob powder or golden syrup to some of them to give flavour variety without having to make separate batches of cake. They were also used as a party favour. The cakes for taking home were placed in plastic tumblers which were bought from a cheap shop and then put into cellophane bags and tied There was also fairy bread with natural sprinkles - some was gluten free and some made with Baker's Delight bread. My friend brought the gluten-filled type and used cookie cutters to achieve the teapot and teacup shapes. There were also gluten free bread-and-bu*terflies; these were made using my bread recipe that was sliced, spread with nuttelex and then Pink milk was served as the main drink - a sugar syrup made from two cups of sugar and 2 cups of boiling water was made with vanilla essence and cochineal added. This was mixed into both rice milk and dairy milk and put into teapots on the table. You tend to need a bit more cochineal than you think and as it is diluted again into the milk. The lolly table had most of the usual failsafe lollies, plus a few that I had made. The last picture was a recipe I found for conversation hearts (does anyone remember these?). The recipe needed tweaking and in my rush I