Superfood Sausage Rolls

In my world, sausage rolls can indeed be pretty super. I have modified this recipe to include ground flaxseed and chia breadcrumbs for their omega-3 content. Cannelini beans add fibre and protein. Puree carrot boosts the vitamin and fibre value further, not to mention the flavour. And of course, lean beef mince packs a punch with iron, a very important nutrient for toddlers.

These sausage rolls would be suitable from 10mths as a finger food. Or larger rolls can be made to suit adult tastes.

Unfortunately, they didn't last long enough for me to photograph.

Superfood Sausage Rolls

1 onion, finely diced

1 egg

1/2 cup puree carrot

2 tbsp tomato sauce

1/2 tsp mixed Italian herbs

1 cup fresh breadcrumbs (homemade with wholemeal chia bread)

2 tbsp organic golden flaxmeal

400g can cannelini beans, drained and mashed

500g lean beef mince

Salt and pepper to taste

2-3 sheets of reduced fat puff pastry

1 egg extra, beaten for use as eggwash

1. Combine all ingredients in a large bowl
2. Mix thoroughly with clean hands
3. Halve pastry sheets and fill with meat mix before rolling into sausage roll
4. Place large sausage rolls onto baking paper lined tray and brush with eggwash
5. Bake in preheated 180 degree oven for 30-40minutes or until golden brown
6. Makes 5-6 large sausage rolls. Slice into single portions when cooked and serve with side salad. Smaller rolls can also be made if preferred.

Pumpkin Muffins ('Orange Cakes')

As I was preparing a puree of steamed pumpkin for my six month old daughter, I had an idea. Pumpkin muffins! How could I not be inspired by the most vibrant and sweet orange flesh of a Kent pumpkin. The puree tasted divine on its own (although I must admit, Harper didn't think so...). And I was right that it could be turned into delicious 'orange cakes' too. A big thumbs up from two year old Coco.

To make these into a nutritious treat for toddlers, I have added extra fresh and dried fruit to this recipe. Wholemeal flour is also used, and canola oil for its omega-3 content.  

Pumpkin Muffins

(Makes 12 large muffins)

I cup puree pumpkin

1 apple, finely grated

1/2 cup sultanas

Juice of 1/2 lemon

60g organic honey

2 eggs, lightly beaten

1/2 cup canola oil

1/2 cup light Greek yoghurt

1 cup plain SR flour

1 cup wholemeal SR flour

1/2 tsp mixed spice

1. Preheat oven to 180 degrees and line a large muffin tin with paper cases.
2. Put pumpkin, fruit, lemon juice, honey, eggs, canola, and yoghurt into a large bowl. Beat until well combined.
3. Combine dry ingredients and spice in a second bowl.
4. Gently fold wet ingredients into dry until just combined.
5. Bake for about 30min or until tops start to colour.