Recipes

Rice hoppers (pancakes)

These southern Indian pancakes, also known as appams (pronounced up-ums) have a truly delicious flavour and texture that repays the preparation time. The mix can be frozen in batches or let stand in the fridge for later use.

2 cups plain white rice

2 eggs

1 cup water

1⁄3 tsp salt

1 tsp active dried baker's yeast

1 tbsp extra sugar

1 tbsp sugar

1⁄3 cup extra water

3 tbsp extra water, warm failsafe oil for cooking

Rinse the rice several times then cover with water to a depth of 4 cm and leave to stand overnight or for at least 8 hours. Drain and place rice in blender with 1 cup water and blend to a fine paste, which will still be a bit gritty. Mix yeast, sugar and warm water, allow to stand for 10 minutes until fermenting, then stir into the rice paste. Set aside, covered, for 6 hours. Beat eggs lightly, mix with salt, sugar and extra water, then stir thoroughly into fermented batter, which will have a consistency like a thin pancake. Heat frying pan to medium, lightly oil, pour in 1⁄3 cup of batter and swirl to a diameter of about 15 cm. Cook for about 3 minutes without turning, when it will be brown and slightly crispy underneath and dry on top. Best fresh: serve immediately with a smear of pear ketchup, or pear jam and yoghurt, or any savoury or sweet topping. Unusual for gluten-free, they are even delicious plain!

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

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