Farex recipe suggestions?

[Shepsala]

Hi All,

Does anyone have any recipe suggestions for using a couple of packets of Farex? My baby is allergic to Milk and Wheat, so I can't use those but I'd like to use up a couple of packets rather than throw them out...

Any helpers?

Thanks

[codswallop]

hi when Aby stoped eating it i was left with heeps to so i just mixed it in with things, smothies, my breakfast ceral,mashed veg, i fugure i could always use more fibire, also i used it to thicken sauces and soups

[Shepsala]

Ooo scary. We both have an Abigail!!

Great idea, I'll use it as a thickener.

Thanks! :yelclap:

[neostudded]

How about mixing it with pear, avocado, ripe banana, coco nut cream etc?

[Eloise&Charlie'sMum]

500g sultanas
1 x 375g pkt raisins, coarsely chopped
3 x 100g pkts mixed glace cherries, coarsely chopped
1 x 300g pkt currants
250ml (1 cup) brandy
Melted butter, to grease
250g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
4 eggs, at room temperature
115g (1/3 cup) St Dalfour Orange Marmalade
175g (11/2 cups) soy compound
1 x 125g pkt Farex Baby Rice
120g (3/4 cup) Orgran Gluten Free Self Raising Flour
1 tsp mixed spice
Blanched almonds, to decorate
80ml (1/3 cup) brandy, extra
Method


Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.
Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the soy compound, baby rice, flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.
Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/4 hours or until a skewer inserted into the centre comes out clean.
Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.
This is a recipe I have used for Gluten free Fruitcake and its delish I promiss...

Oh but its not for baby hehe..its a mummy and daddy thing...or you can leave out the brandy !!!

[Shepsala]

Wow! That is fantastic. I am printing it out as we speak and I'll give it a go next weekend!

Cheers!!

;)

[Eloise&Charlie'sMum]

No worries :goodvibes: hope you like it..my DH could eat the whole thing to himself :laughing: