Archive for May, 2016

The kids made these during their kitchen class, delicious!



800g butternut pumpkin,   peeled,    seeded    &    chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

2 cups carrots, grated

4 cups cooked brown rice

2 tablespoons parsley, finely chopped

1 teaspoon lemon rind

¼ cup sesame seeds

1 tablespoon chia seeds

¼ cup sunflower seeds

¼ cup pumpkin seeds



Preheat oven to 200C.

Place pumpkin on a lined baking tray, drizzle with olive oil, salt & pepper.   Roast   for 20 minutes or until tender.

Place a   tablespoon of coconut   oil in a   frying   pan over medium heat and cook the   onion   and carrot   until softened.    Add the   garlic and cook for another   minute.   Set   mixture   aside.  

Place pumpkin & sunflower   seeds   into a   blender   and blend   for 15 seconds. Place in a   bowl and mix with the chia and sesame    seeds.

Combine pumpkin,    onion/carrot mixture, brown rice, lemon rind & parsley into a bowl    and combine well.

Season with salt/pepper.

Divide the   mixture   into 1   heaped    tablespoon balls and flatten slightly.

Carefully, roll   balls into seeds   mixture   and brush   with olive oil.

Place on a   lined    baking tray and roast for about 20 minutes or until golden.


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