We are huge fans of the baby and kids food brand Organix. I used their products when weaning both kids and they always went down an absolute treat. We still have them now and the best bit about them? They are junk free but the kids think they are having a treat. Win win for Mummy and kids! Another thing my kids love is a good old picnic and the summer holidays is a perfect time for whipping out the picnic blanket and enjoying some good food outside. So if you are looking for some inspiration today I am sharing with you the Rainbow Picnic from Organix.
How yummy does it all look? My Little Man especially loves the Organix Goodies Gingerbread Men and the yummy oaty bars (so does Mummy!!). He can sometimes be a bit of a fussy eater so getting him involved in making the picnic has always been a winner for me. Organix have some great tips for this, like giving each child their own mini picnic bag and making the sandwiches themselves!
I sometimes struggle to think of exciting picnic food so this looks amazing to me and it’s super easy to do too. The recipes in the rainbow picnic are all free from artificial colours, so absolutely no junk. Just bright, colourful, appetising food for little eyes and tummies! If you would like to give some of their picnic ideas a go too then here are some of the recipes.
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
Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with oil.
Measure and sift the flour into a large mixing bowl.
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.
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.
Bake for about 20 minutes until cooked through and golden brown.
Cool on a wire rack then pack in an air-tight box for your picnic.
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
To make the wrap, simply whisk all ingredients (except the oil) together until very smooth. Ideally use an electric whisk if you have one.
Allow batter to stand for about half an hour.
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.
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.
Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven.
Prepare the vegetables by cutting them into thin matchsticks. The carrot and beetroot could also be grated if preferred.
Spread a layer of cream cheese or hummus over the whole wrap
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.
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.
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!
Oaty Bar Bug
½ Organix oaty bar
1 slice of apple, cut into 6 small pieces and 2 circles
2 blueberry halves
How to make
Place the oaty bar in the middle of a small bowl or plate.
Add the two circles of apple to the end of the bar for eyes.
Arrange the six small pieces of apple, three on each side of the bar, for legs.
Place the 2 blueberry halves onto the apple circles to finish off the eyes.
We are off on holiday soon so we will definitely be making a few rainbow picnics and there will of course be some Organix Goodies thrown in the bag too! You can find more information and recipes for the rainbow picnic on the Organix website.
This post was written in collaboration with Organix. All opinions are my own.