Serves 4
For a non-paleo version that the kids will love, substitute the cauliflower (so, substitute the whole of step 1) for some brown rice pasta.
Poppy cooks…
- Saute
1.5 cauliflower, cut into florets in
2 tablespoons nuttelex,
1/2 teaspoon celtic sea salt and
1/4 cup filtered hot water until cauliflower is cooked and lightly caramelised, then set aside and keep warm.
- Saute
2 tablespoons nuttelex,
3 squash, diced,
carrot, diced,
onion, diced,
3 garlic cloves, minced,
3/4 teaspoon ground mustard and
1 teaspoon celtic sea salt.
- Add
165ml tin coconut cream and simmer until the coconut cream is slightly reduced.
- Place in a blender and puree until smooth.
- Add an
egg yolk and blend well.
- Return sauce to the pan, then add a
bag of spinach and stir through until spinach is slightly wilted.
- Add
cracked black pepper to taste.
- Serve cauliflower florets topped with sauce.
Makes 16
Poppy bakes…
- If you are unable to buy sunflower seed flour, you may want to start by milling sunflower seeds in a thermomix to create the sunflower seed flour required at step 8.
- Soak
5 dates in warm water until soft (a minimum of 30 minutes).
- Blend dates until smooth to form a paste.
- In a medium saucepan on medium heat, heat up
1/3 cup manuka honey,
1.5 tablespoons ground ginger,
1/2 tablespoon ground cinnamon,
1/3 teaspoon ground nutmeg and date paste until the edges begin to bubble slightly.
- Remove saucepan from the heat and stir through
3 tablespoons coconut oil until combined.
- Add
1/2 teaspoon baking soda,
1/4 teaspoon celtic sea salt, and slowly add
1.75 cups sunflower seed flour.
- Allow mixture to cool or place in the fridge.
- Roll out dough between two pieces of baking paper to desired thickness, then cut into desired shapes.
- Bake in a 180ºC oven for approximately 10 minutes or until they brown.
- Allow to cool before eating.
