Chocky Bready Muffins
Turn your kid's uneaten bread crusts into these chocky bready muffins - they're perfect for the lunchbox or a quick dessert.
Cauliflower and Sunflower Seed Pesto
You'll never throw away your cauliflower leaves again after trying this pesto.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 cup of sunflower seeds
- 2 cups of green cauliflower leaves
- 1 cup olive oil
- Juice of 1 lemon
- 1 clove of garlic
- Salt and pepper to taste
Method
- Preheat your oven to 180°C.
- Spread the sunflower seeds onto a baking tray and toast in the oven until golden (about 7-10 minutes). Remove from oven and allow to cool.
- Remove the green cauliflower leaves from the stalk.
- Blanch the leaves in boiling water for 90 seconds then refresh in a bowl of iced water. Drain well.
- Place the leaves, seeds, olive oil, lemon juice and garlic into a blender or food processor and puree to a smooth paste. Season with salt and pepper.