frittata

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...

1. Preheat oven to 170ºC and either line two small slice trays with baking paper, or oil two pie dishes (or one of each!).
   
   
2. Place
   onion, chopped and
   2 cloves of garlic, peeled in mixing bowl and chop 3 seconds / speed 7.
   
   
3. Scrape down bowl, add
   splash olive oil and saute 2 minutes / varoma / speed 2.
   
   
4. Add
   2 carrots, chopped,
   zucchini, chopped,
   small sweet potato and chop 5 seconds / speed 5.
   
   
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.
   
   
6. Pour mixture into slice tins or pie dishes.
   
   
7. Sprinkle
   pepitas and
   sunflower seeds over the top.
   
   
8. Place in oven for 50 minutes or until golden brown.

chocolate + avocado mousse cake

Serves 12

Poppy bakes…

1. Line a cake tin with baking paper.
   
   
2. Mix together
   1 cup gluten free self raising flour,
   3 tablespoons cacao powder and
   1/2 teaspoon celtic sea salt.
   
   
3. Beat in
   2 eggs,
   4 tablespoons coconut oil,
   6 tablespoons maple syrup,
   3 tablespoons rice milk and
   teaspoon vanilla extract.
   
   
4. Pour into cake tin and bake at 185ºC for 25 minutes, then allow to cool to room temperature before placing in the fridge to chill.
   
   
5. Blend
   2 avocados,
   4 tablespoons cacao powder,
   1.5 tablespoons coconut cream,
   6 tablespoons coconut oil,
   4 tablespoons maple syrup and
   tablespoon vanilla extract.
   
   
6. Pour mousse on top of cold cake and set in the fridge.

zucchini + carrot cake

Serves 10

An easy recipe that doesn't require the use of an electric mixer. Also a great way of sneaking in some extra vegetables in the guise of something sweet.

Poppy bakes…

1. Preheat oven to 180ºC.
   
   
2. In a mixing bowl gently stir together
   250g gluten-free self-raising flour,
   2 teaspoons ground cinnamon and
   1 teaspoon mixed spice.
   
   
3. In a small mixing bowl stir together
   1/2 cup olive oil,
   1 cup coconut sugar,
   1 egg and
   1 teaspoon vanilla extract.
   
   
4. Grate
   1 small carrot and
   1 small zucchini, around 160g combined.
   
   
5. Add the wet ingredients from step 3 to the dry ingredients from step 2 and mix together using a spatula until well combined. Then add the carrot and zucchini and mix together until well combined.
   
   
6. Place the mixture in a lined cake tin and bake for 35 minutes, or until a skewer comes out clean.