Veggie bake (V)

1 cup self-raising flour (GF is OK)
5 eggs
1/2 cup canola oil
1 large potato, peeled and thinly scalloped (cut into postage stamp sized pieces)
2 cloves garlic, crushed
4 cups failsafe vegetables, finely sliced and chopped eg 1 shallot, choko peeled and grated, celery cut fine, cabbage cut fine (optional - mod in sals: 1 small peeled zucchini peeled and grated, small tin asparagus)

Dobs of cream cheese as a topping if dairy is tolerated

Preheat oven to 160'C. Beat the first three ingredients into a smooth batter, stir in all the vegetables thoroughly, pour into a 24cm glass pie dish. Smooth down and top with something failsafe. Bake for 90 minutes, slice and serve. Great with salad and rice or bread. Keeps well and even better the next day. Serves 6.

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

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