I got this recipe from The Right To Be Alive, a blog by a woman who lives with (and survived a near-death experience from ) Idiophatic Anaphylaxis, triggered by salicylate sensitivity. The great thing about this recipe is that you can vary the toppings to suit your requirements and tastes. Oscar helped with this recipe, and even came up with a topping of his own – 100’s and 1000’s. I was a bit sceptical at first, but they actually tasted OK.
|Prep time||30 minutes|
|Cook time||15 minutes|
|Total time||45 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical|
|Meal type||Savoury Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Website||The Right To Be Alive|
Low salicylate saltine crackers, add your own toppings
- 1 1/4 cup plain white flour
- 1/2 teaspoon salt
- 3 tablespoons butter or Nuttelex
- 6 tablespoons cold water (approximately)
- No-tomato sauce (Refer to Basics Page)
- poppy seeds
- sea salt
- parsley (finely chopped)
- chives (finely chopped)
Low chemical / Failsafe
Refer to the basics page for the No-Tomato sauce recipe.
Your recipes are amazing. I am extremely glad I found your blog. I have to go look for paw-paws in Malaysia. I have not seen them being sold here.
It may be called papaya over there. Paw Paw and Papaya are different varieties of the same fruit, but the names seem to be used inter-changeably.
How were they? Delicious right? 🙂
I made scones today. Banana scones.
Thanks for sharing my blog! Appreciate it. 🙂
The crackers were yummy, and if you don’t eat them all at once they keep well.
The banana scones look good too, and easy.