This week for lunches + snacks + treats I'm sharing one of Bella's favourite afternoon tea snacks - carrot sticks with homemade dip, mandarin, grapes and banana rolled in coconut. She is definitely not a banana fan, but when I do something a bit different with them - no complaints at all and they're gobbled up nice and quickly.
The dip is requested often and I usually make up a batch of it and then we store it in a container in the fridge for 3-4 days. It's a originally a Thermomix recipe that came in the Everyday Cookbook, but could easily be whizzed up in a mini blender.
Capsicum & Sundried Tomato Dip:
- 1 clove garlic
- 150 grams sundried tomatoes
- 1 red capsicum
- 160 grams unsalted cashews
- 40g/ml olive oil
- 40g/ml white vinegar
- 2 tbsp parmesan cheese
Pulse all of the ingredients together until you have a roughly chopped mixture. Serve with carrot or celery sticks. Yum!
For the banana just chop and roll in coconut - but as an alternative I sometimes serve the banana whole with a little bowl of coconut on the side, for dipping.
Don't forget to pop over to Tamar's blog and check out her delicious banana bread recipe.