Poppy cooks...
Makes 12 small or 2 large
- Preheat oven to 200ºC.
- Blitz
500g cauliflower, roughly chopped for 5 sec/speed 4.5. You can also sneak in some broccoli with 400g cauliflower and 100g broccoli if you prefer.
- Add
2 eggs,
75g buffalo mozzarella cheese, shredded, (or bio cheese for a dairy-free version)
75g bio cheese, grated (or tasty cheese),
celtic sea salt and cracked black pepper (optional) and mix 20 sec/speed 4.
- Press into pizza base shape on a baking tray lined with baking paper and bake for 30 minutes or until golden brown.
In true toddler fashion, Ella loves the mini versions of these healthy pizza bases without any toppings. To be fair, the mini versions are much firmer and easier to eat. Depending on her mood, she'll have them topped with avocado, my home made chutney or ham and pineapple; but feel free to put anything you like on top.
Serves 24
A great easy dish to get a decent serve of vegetables into your (or your child's) diet. Whilst this is a Thermomix recipe, a food processor would do exactly the same job.
Poppy cooks...
- Preheat oven to 170ºC and either line two small slice trays with baking paper, or oil two pie dishes (or one of each!).
- Place
onion, chopped and
2 cloves of garlic, peeled in mixing bowl and chop 3 seconds / speed 7.
- Scrape down bowl, add
splash olive oil and saute 2 minutes / varoma / speed 2.
- Add
2 carrots, chopped,
zucchini, chopped,
small sweet potato and chop 5 seconds / speed 5.
- Add
400g corn kernels,
100g bio cheese, grated,
1 tablespoon wholegrain mustard,
180g gluten free self raising flour,
6 eggs,
1 teaspoon baking powder,
celtic sea salt and cracked black pepper and mix 20 seconds / reverse / speed 4.
- Pour mixture into slice tins or pie dishes.
- Sprinkle
pepitas and
sunflower seeds over the top.
- Place in oven for 50 minutes or until golden brown.
