Kale and basil hummus served with pumpkin squash bread for kids
- Makes 1 loaf
- Easy
The clever chefs at Organix have cooked up a delicious recipe for pumpkin squash bread and kale hummus
Pumpkin and Squash Bread
Ingredients
- raw pumpkin (or you can use butternut squash or another sweet root vegetable) 450g, grated
- Eggs 4
- olive oil or cold pressed coconut oil 60ml
- gluten free baking powder 3 teaspoons
- flour 300g, – this could be whole wheat, gluten free flour or almond flour depending on your preference and dietary requirements
- Pumpkin seeds to sprinkle on top (optional for 12mths +) This recipe can be tweaked by adding chopped fresh herbs such as rosemary or chilli flakes to make a savoury bread, or a tbsp. of honey (for 12mths +) to make a sweeter bread.
Method
-
Step 1
Preheat your oven to 150 – 160 C. fan forced or 180 C if your oven has no fan.
-
Step 2
Combine the pumpkin, eggs and oil into a bowl.
-
Step 3
Stir baking powder into the flour, and then sieve this into pumpkin egg mix.
-
Step 4
Line a loaf tin (10cm x 20cm) with baking paper at the base and the sides. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds (optional).
-
Step 5
Bake for approximately 1 – 1 1/2 hours – check after 1 hour as times may vary depending on your oven and temperature. Check with a knife – it should come out clean.
-
Step 6
Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
-
Step 7
Cool and enjoy slices with avocado or topped with nut butter or hummus.
Storage: It only lasts a couple of days – so keep in an airtight container in the fridge. Freeze half of it if you won’t use it within 3 days.
Allergens: Eggs, gluten (although gluten free flour can be used)
Healthy bread for all the family (7mths +)
Serving suggestions:
Great toasted for breakfast or anytime of day. Serve with butter or nut butters for a sweet treat. Or serve with avocado, hummus or topping of your choice. This is a great finger food when out and about at lunchtime.
Kale & Basil Hummus, to serve
This gorgeous green hummus looks and tastes just fabulous on a slice of orange pumpkin bread.
Ingredients
- 3 handfuls of kale, de-stemmed
- 1 handful of basil leaves
- 1 can of chickpeas, well-rinsed and drained
- 60mlextra virgin olive oil
- 60ml tahini (optional)
- Zest and juice of half a lemon
- 1 - 2 cloves garlic, peeled
- A little black pepper
- Splash of water to thin as required
- ½ tsp ground cumin (optional)
Instructions:
- Simply add everything to a food processor or high-powered blender and blend until smooth.
- Store in the fridge in an airtight container for up to 3 days.
- Makes: 1 large potStorage: It only lasts a couple of days – so keep in an airtight container in the fridge. Freeze half of it if you won’t use it within 3 days.Prep time: 10 minutes
Suitable for: Babies from 7mths+
Allergens: Sesame (tahini is made from sesame seeds)
Other veg bread options:
· Try making this bread with various different flours. It works particularly well with a gluten free flour blend (available from most supermarkets) – making it an easy gluten free option. Using ground almonds (almond flour) makes a richer, denser loaf, which is nice for a change. The almonds are naturally gluten free and a wonderful source of protein and calcium.
· Replace the eggs with half a 400g can coconut milk for a vegan alternative.
· Try using other sweet root vegetables such as parsnips, sweet potatoes or even beetroot.
· Try adding different herbs, spices or natural sweeteners to vary the bread. You could also add in chopped nuts or seeds for older children.
Recipes provided by Organix
