​I love discovering sneaky ways to get veggies into kids (and adults!), and this is one of my favourites –  it tastes amazing too.  If you don’t happen to have macadamias and or raspberries – you can replace with other berries or nuts, it also itastes great without them.  These are a great lunchbox treat, or served warm as a desert with some natural yoghurt or coconut cream.

This one I discovered on the Thermomix Recipe Community and have adapted it for you below, its super easy in the Thermi or food processor.  My little taste testers actually did most of the work!

Gluten free, dairy free (if you use oil), can be nut free (without macadamias), but certainly NOT taste free.

Ingredients:
500 grams sweet potato
125 grams (½ cup) of coconut oil (melted), macadamia oil, or melted butter
170 grams (½ cup) sweetener of your choice (honey, pure maple syrup or rice malt)
3 large eggs
1 ½ teaspoons of pure vanilla extract or vanilla bean paste
60-80 grams (½ cup) of raw cacao powder (the more cacao, the richer the flavour)
3 teaspoons of baking powder
1 1/2 teaspoon of bicarbonate of soda
3 tablespoons of coconut flour
3/4 cup of raspberries, fresh or frozen
½ cup of macadamias (halved)
To make:

• Preheat your oven to 180℃. Grease and line a slice tray approximately 25cm x 25cm
• Grate your sweet potato, 8 seconds, speed 5 (use food processor to grate until smooth if not using Thermomix).  Scrape from sides of bowl and repeat, scrape from sides of bowl.  Pop the mash into a seive or Thermi simmering basket, squeeze out excess moisture and return to bowl.
• Add all other ingredients and mix to combine 10 - 12 seconds, speed 5, or until well combined
• Pour the batter into the tin and top with the raspberries and macadamias
• Bake for 35-40 minutes or until the centre is firm to touch or a skewer inserted comes out clean.  Cool completely before slicing. Things made with coconut flour often feel undercooked - they will firm up once chilled.
• Store in the fridge in an airtight container.  They freeze well too.

Ingredient Profiles

Ingredients:
1 onion (peeled and quartered)
2 cloves of garlic clove (peeled)
1 zucchini (roughly chopped)
2 carrots (no need to peel, but chop into 2 cm bits)
1 apple (cored and seeds removed, no need to peel)
a few sprigs of parsley and or basil
75g sweet potato - (I add whatever vegetables I have in the fridge including brocolli stalks)
500g organic beef or pork mince
1 tablespoon of Thermomix vegetable stock (or 1/2 tsp salt)
1/4 tsp cracked pepper (or to taste)
1 egg
1-2 tablespoons chia (or 1 cup of breadcrumbs - use wholemeal bread and blitz in Thermi or processor)
6 sheets puff pastry - cut in half
egg yolk for glazing
Sesame or chia seeds to sprinkle on top

To make:
Thermomix version:
Pre heat oven to 220 C.
Blitz onion and garlic in Thermomix 3 sec/sp 7,
Add veggies and apple into mixing bowl and chop 5 sec/sp 6, scrape sides and repeat as required.
Pop the mixture into the simmering basket and let sit for a few minutes to drain excess liquid - give it a squash down to help it along.  (This is important or you'll find the liquid comes out in the cooking)
Add mince, vegetable mixture , stock/salt, chia/breadcrumbs and eggs   and mix on reverse 10 sec/sp 4 using the spatula to assist with mixing, repeat for 5 secs if necessary until mixture is combined.

Place strips of mix vertical along the halved sheets of puff pastry. Cut sheets in half and roll into sausage roll shape. Cut into desired size pieces and place on lined baking tray with the seam of the pastry face down.  Baste top with a little milk or egg wash and sprinkle with sesame or chia seeds, or a combination.

Cook in a hot oven (220°C) for approx 20 mins until golden on lined baking trays.

Non Thermomix:
Crush garlic and add to onion in food processor, scrape sides.  
Add vegetables and process until veggies are fine.  Pop into a strainer to remove excess liquid, give it a squash down to help it along.  (This is important or you'll find the liquid comes out in the cooking)
Place mince, vegetable mixture and stock/salt, chia/breadcrumbs and eggs in a bowl and combine well.
Place strips of mix vertical along the halved sheets of puff pastry. Cut sheets in half and roll into sausage roll shape. Cut into desired size pieces and place on lined baking tray with the seam of the pastry face down.  Baste top with a little milk or egg wash and sprinkle with sesame or chia seeds, or a combination.

Cook in a hot oven (220°C) for approx 15-20 mins until golden on lined baking trays.