It’s no secret that we love Organix here. Archie and Frankie have been enjoying the snacks since they started weaning. They are now two and three and their favourites are the oaty bars and rice cakes.

We were excited to be sent some gorgeous picnic recipes from Organix to share with our lovely readers. You know how much we love a picnic to take on our many adventures.

Celebrate a special occasion with a delicious colourful picnic the whole family can enjoy. The yummy recipes in this rainbow picnic are all free from artificial colours – no junk, just the glorious natural colours of healthy fruits and vegetables.

From savoury muffins with a rainbow of veggies inside to a rainbow of delicious homemade dips, crunchy rainbow veggies, rainbow wraps and fun rainbow fruit kebabs, our rainbow picnic is a feast for the eyes as well as little tummies.

Rainbow Muffins

Ingredients

225g self-raising flour

1 small carrot

2 spring onions

1/2 red pepper

2 tbps sweetcorn

100g mature cheddar

175ml milk (or dairy free alternative)

1 large egg

50ml olive oil

How to make

Step 1

Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with oil.

Step 2

Measure and sift the flour into a large mixing bowl.

Step 3

Prepare the vegetables – grate the carrot, finely chop the spring onion, de-seed and finely chop the red pepper. Add all of the vegetables to the flour. Grate the cheddar cheese, add it to the bowl and mix well to combine.

Step 4

In a separate bowl, mix together the milk, egg and olive oil. Add the wet mixture to the dry ingredients and mix well.  Divide the mixture between the 10 oiled muffin tin moulds.

Step 5

Bake for about 20 minutes until cooked through and golden brown.

Step 6

Cool on a wire rack then pack in an air-tight box for your picnic.

Rainbow Wrap

Ingredients

For the wrap

100g buckwheat flour 1 organic egg 300ml organic milk (or milk alternative – rice/oat/nut milk) 3 tbsp water A little olive or coconut oil for frying

For the rainbow filling

A couple of spoonfuls of cream cheese or hummus

½ cooked beetroot

¼ red pepper

1 small carrot

¼ yellow pepper

5 cm chunk cucumber

How to make

Step 1

To make the wrap, simply whisk all ingredients (except the oil) together until very smooth. Ideally use an electric whisk if you have one.

Step 2

Allow batter to stand for about half an hour

Step 3

Heat a little olive oil or coconut oil in a 6 inch, non-stick frying pan. Ladle a scoop of batter into the pan – just enough to cover the pan surface, so the wrap is just less than 5mm thick. Tip the pan so the batter covers the surface, and allow to cook over a medium heat for a couple of minutes.

Step 4

Use a fish slice to carefully see if it is cooked on the bottom. Once it’s cooked on one side, slide the fish slice under the wrap and flip it over. Cook the other side for a couple more minutes until golden. Repeat with the rest of the mixture.

Step 5

Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven.

Step 6

Prepare the vegetables by cutting them into thin matchsticks. The carrot and beetroot could also be grated if preferred.

Step 7 

Spread a layer of cream cheese or hummus over the whole wrap

Step 8

Place the vegetables on top of the wrap in strips arranged by colour. Fold up the top and bottom of the wrap, then tightly roll, spreading a little extra cheese on the last bit of wrap to help ‘glue’ it in place if needed.

Step 9 

Slice in half at an angle so that you can see the range of rainbow colours then pack in an airtight box for your picnic.

Recipe notes 

To make this quicker and simpler you could simply use shop bought wraps (check the ingredients, and be aware these may not be gluten free). If you make them yourself any leftover wraps can used the next day or frozen – layer greaseproof paper between each wrap before freezing. The bean spread can be eaten as a dip with chopped veg – tasty!

Rainbow Vegetable Platter

Ingredients

handful baby corn

handful sugar snap peas

2 carrots

½ red pepper

½ yellow pepper

½ cucumber

How to make

Step 1

Lightly steam the baby corn and sugar snap peas. Remove from the heat and cool quickly in ice water or a colander held under a cold running tap. Slice each piece of baby corn in half lengthways.

Step 2

Prepare the remaining vegetables; peel the carrot and cut into sticks, de-seed and slice the pepper, cut the cucumber into sticks.

Step 3 

Arrange the vegetables on a plate or platter. Cover and store in the fridge until ready to serve. Serve with rainbow dips on the side.

Recipe notes: 

Be safe and ensure the texture and pieces sizes are suitable for your little one!  If serving to younger babies and the crunchy texture of some of these vegetables is too challenging, you could lightly steam to soften them, or boil if you prefer.  If the skin on the cucumber is a little tough then this can be peeled.

 

 Rainbow Fruit Kebabs 

Ingredients

5 or 6 strawberries

1 clementine

Handful pineapple pieces

1 kiwi fruit

handful blueberries

How to make

Step 1

Prepare the fruit; wash, hull and halve the strawberries, peel the clementine and break into segments, cut the pineapple into bite-sized pieces, peel the kiwi fruit and cut into bite sized pieces, wash and halve the blueberries.

Step 2

Thread the fruit onto plastic or bamboo skewers. You can make them all the same in rainbow order or let your little one design their own.

Step 3 

Arrange the fruit kebabs on a plate, platter or air-tight container. Cover and store in the fridge until ready to serve.

Recipe notes: 

Be safe and ensure the texture and pieces sizes are suitable for your little one!

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