Skip to main content

Chick Nuts

Chick Nuts
I have been buying Chick Nuts from the supermarket's health food section for a while now.  They're great in school lunch boxes.  But a bit expensive.  I knew I could make them myself,  but who knew it could be so easy???  I first tried with canned chick peas, but really they didn't get dry enough and so I gave up.  Until I was directed to this Wiki recipe.  I even prefer these home made ones to the bought ones...  which in my childhood was the biggest compliment you could give something (tongue-in-cheek) "It's better than a bought one!"  A couple of notes:  these are NOT NUTS,  so don't let your grade 2 teacher tell you that you can't bring them to school... and they have nothing to do with trans-gender equipment.....  just sayin'!!

Edited to add:  I am told that Masterfood Garlic Salt has 320 in the Vegetable Oil,  but apparently the Woolworths Select (Australia) brand is okay.  This tells me that I need to find a good link to a Failsafe shopping list to include.

  • DRIED chick peas
  • Canola oil
  • Garlic salt
  • Soak chick peas in plenty of water over night.   Let's say, at least 10 hours.
  • Drain, pat dry with a tea toweland then spread evenly onto oven tray
  • Cook in moderate (180degC) oven for about 45 minutes
  • They will have shrunk again to close to original size
  • While they're still hot, toss them in a little oil and garlic salt (to taste)  (I started without the oil, but the salt wasn't sticking.  I only used about 1/2 tab.)
  • Leave out to cool and dry
  • Store in airtight container
Yum!  These are great.  I now have to go and have a chat with DD's teacher to explain why these do actually make a GREAT Brain Food choice.

I used Garlic Salt because I had it in my pantry.  You might like to use some garlic-infused oil and sea-salt.  Whatever floats your boat.  If you'd like to make some NON-Failsafe ones,  then add whatever herbs/spices you would like.:


  1. Would you believe I was actually in the process of trying to replicate these myself when I found your blog!! ....and as luck would have it had bought the Wollies garlic salt not Masterfoods phew... however I did simmer them before trying to roast and I tossed them in oil so not sure how they will turn out. Still,w I can always try your method if it doesn't work. Fantastic resource for a very recently failsafe family. Thanks

  2. Oh Lydia (I'm guessing?) You're very welcome. I hope your batch works? Please tell us if they do so we have another method to try. Good luck on your failsafe journey. Check my links for lots more support.
    frillypants xx

  3. I was so keen to make these. First go, not great but edible. Second go...FAIL! Will try again.


  4. How do you get them crunchy like Chic Nuts?

    1. Hi Jenella,
      did you use canned or dried chick peas?
      frillypants x


Post a Comment

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

Popular posts from this blog

Sandra's No-Tomato Sauce

I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

Oh,  but first,  here's --->  Sandra's original.

Ingredients :

1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

Real Deli Chicken

The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.

500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…

Yorkshire Pudding

Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.


125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…