Recipes

Rebecca's cob loaf

3 cups plain flour
1 sachet dried yeast
1 pinch salt
enough water to form into a workable dough

In a large bowl, mix dry ingredients and add water slowly until you reach the desired consistency. Turn out on a floured board and knead well until dough is elastic. Put back in bowl, cover with a clean cloth and leave in a warm place until dough doubles in size (about 1 hour). Punch dough down, turn onto floured board, and knead again. Shape into a round cob loaf, brush top with milk, and bake in a hot (220‘C / 430’F) oven for 20 minutes or until done.

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.

This is a book which transforms families

Click here to learn more about The Failsafe Cookbook