In the run up to silly season, we’re always looking for ways to sneak some health onto the menu. What better place to turn, then, than the new party-food book from the gems behind ‘There’s a Beetroot in my Cake’ – a culinary tome that specialises in smuggling veggies into tasty, kid-centric food. The recipes for ‘There’s a Carrot in my Pinata’ were devised for little mouths but are the perfect addition to any holiday table, we reckon – and they look bloomin’ beautiful to boot. Here’s to long lunches and slow summer living – bon appetit!
Makes 24 little squares.
150 g (⅔ cups) pumpkin, steamed and mashed
equates to one large wedge of a medium pumpkin
60 g (¾ cup) rolled quinoa
75 g (½ cup) pumpkin seeds
25 g (¼ cup) sesame seeds
½ tsp salt
Preheat oven to 170 C.
Line a tray with parchment paper.
Combine all ingredients in a bowl. Place the dough onto baking paper and spread out evenly and as thin as possible using the back of a spoon.
Bake in the oven for 20 – 25 minutes.
Cut into squares straight after taking the bread out of the oven and allow to cool before eating.
Makes 330 ml (1 ⅓ cups) of dip.
300 g (2 ¼ cups) baby beetroot, roasted
equates to three small beetroot
200 g (1 cup) chickpeas, cooked
juice of one half lemon
1 garlic, crushed
3 tbsp tahini
1 tsp cumin
salt and pepper
60 ml (¼ cup) olive oil
Preheat oven to 180 C.
Line a tray with parchment paper and lay out beetroot (without skins). Drizzle with olive oil and roast for 20 – 25 minutes or until soft. Set aside to cool.
In a high-speed food processor combine all ingredients (except olive oil) until you have a smooth paste. Lastly slowly drizzle oil into dip, mix again and season to taste.
Will keep in the fridge for up to one week.