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There's a carrot in my piñataHappy, sparkly, and nourishing whole foods for little people's parties

Jennifer Leckey Judy Moosmueller

Over forty scrumptious recipes set within a range of party themes that kick those typically sugar-packed, unhealthy party foods well away from your celebration.

There's a Carrot in my Piñata presents fun party food that is stripped back, free from artificial ingredients, and turned into delicious nutritious alternatives that make our little ones smile inside and out.

For our daughters, Maia, Sadie, and Antonia.

Happy, sparkly, and nourishing whole foods for little people's parties.

by Jennifer Leckey & Judy Moosmueller

P.S. A piñata is a container often made of papier-mâché, pottery, or cloth; it is decorated, and filled with small toys or candy, or both, and then broken as part of a ceremony or celebration. You can also put carrots into it.

There's a carrot in my piñata

Foreword 4

Introduction 5

But first... 6

...and thank you 8

SEASONAL CELEBRATIONS

Eggstravaganza 12

Summer Festivities 18

Trick or Treat 26

Happy Christmas 34

THEMED PARTIES

Birthday Bash 44

Fresh from the Farm 54

By the Sea 60

Bohemian Tribal 70

Into the Woods 76

About Us 84

There's a Beetroot in my Cake 86

Contents

Foreword(s)It's an honour to be introducing There's a Carrot in my Piñata, a fabulous follow on from There's a Beetroot in my Cake. Jen and Judy have worked passionately and tirelessly on this book and I'm so thrilled to be a part of it. I have great respect for this kind of project because it is congruent with my own beliefs about food and nutrition, and is also a helpful way to encourage the healthy lifestyles of future generations.

I've been to many children's parties and am amazed at the types of foods that are culturally defined as typical 'party foods.' As I say to my children, there are some foods that are delicious, and other foods that are nutritious, but the best foods of all are the ones that are 'nutritiously delicious!' Some may think that's an oxymoron but I believe this book proves otherwise! There's a Carrot in my Piñata demonstrates an array of options that can also be labelled 'party foods.' By presenting such delights on the table we are introducing our children to these alternatives and showing them how fun, vibrant, and tasty they can be, without being 'bad' for you.

In modern society we are always trying to 'do better' and I believe Jen and Judy, by putting this book together, are showing us exactly how we can make positive changes in the right direction.

Congratulations to you both and thank you so much for publishing this important recipe book.

Varsha HiraniMother & Psychologist Perth, October 2017

IntroductionThere is no denying that our little ones have far better social lives than we do these days and we spend many a weekend taxiing our social butterflies from one birthday party or special occasion to another. These celebrations are big highlights on our family calendar which MUST be written in gold glitter pen, circled in pink, and the remaining number of sleeps calculated. Of course, we can understand why there is such excitement – it’s an opportunity to dust off our best party pants and spend time with our favourite people, great music, games, and a fabulous array of food.

Nonetheless, during the party hopping we have found ourselves secretly hoping that the next party spread will include something a teeny bit nutritious. We hope too that our little darlings will listen to our gentle (and perhaps rather optimistic) suggestion of choosing the veggie sticks and hummus over the rainbow coloured cupcake without throwing themselves onto the floor and going into ‘meltdown’ mode. (Yup, you can picture the scene!) In our society, special events come with special treats so of course we excuse exceeding the WHO recommended daily sugar intake of 16 g on these occasions as we want to celebrate with our friends. We encourage our kids to treat treats as treats and party food ticks that treat box. Maybe if it was just one party every now and again we could stick to the idea of these ‘sometimes foods’ but with parties on most weekends it’s becoming part of our children’s regular diets.

So, when it’s our turn to dig out the balloons and party hats, we may feel that there’s an expectation of kids (and often their parents too) to serve up the usual sugary treats because that’s just what we do at parties, right?

And we may not always be party planning with the luxury of time or a large budget. Being a millennium birthday party hostess with the mostess is a tough gig! And that’s why we wrote this book. We hope to inspire you to try something a little different when you celebrate those special moments and shoo the typically sugar-packed and nutritionless foods away from your party. Nutritional party food doesn’t have to cost the earth or involve hours slaving in the kitchen; the much anticipated party plate can still have the fun factor that gets our kids grinning those ear-to-ear smiles while keeping the celebration in contention for BEST. PARTY. EVER.

Of course we couldn’t write a party recipe book without including the big celebrations – Christmas, Easter, Halloween – but we have also presented a range of themes to suit any occasion. We had lots of fun with our decorations for the photos but we believe that children’s parties don’t have to be orderly, perfectly decorated places but rather spaces to have fun and enjoy being with friends. Each of our party tables has been put together with a lot of thought to include something savoury, something sweet, a nutritional drink, something baked, and something raw. We’ve jumped off the fairy bread bandwagon and rerouted our pumpkin carriage towards some creative, whole-food alternatives. Now, let’s get this party started!

Jen & Judy

Let’s kick things off with an admission of sorts – I’m not much of a foodie. I don’t know much about nutrition, I’ve never been a keen cook (although I do put together a great platter), and I often look on in awe as my Instagram feed fills with friends creating mid-week masterpieces while I reheat last night’s Thai takeaway. Having said all of that, I always knew the importance of food and how their superpowers can literally change your life. So, when I had my little girl, I wanted to learn more about the foods I was giving her growing body. Without the time (or the desire) to turn myself into a nutritional guru, I gathered trustworthy resources from people who did have the desire, the knowledge, and the means to give me the information I needed. Cue There's a Beetroot in my Cake! This book has become my go-to guide for nutritional, fun food that… wait for it… my daughter actually eats!

Now as we have entered the age of birthday parties and what feels like continual weekend BBQs and celebrations, I have discovered a whole new challenge – the party food table! Usually packed with fairy bread, lollies, sugary cake, and processed pastries; I can’t keep my daughter away. She’s responding to the colours, the excitement, and of course the tastes. So, do you forego all you have learned and let your children feast on these foods that you know affect their bodies and their minds? Perhaps there is a way to keep the colours, the excitement, and the delicious tastes without dismantling the nutrition?

We’ll just have to read the pages of There’s a Carrot in my Piñata and discover for ourselves (and our children).

Clare ReidMother & Writer Stockholm, October 2017

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But first ...MADE FROM SCRATCH

We believe that anything homemade from fresh ingredients beats the hell out of commercially prepared, takeaway or store-bought goods; it tastes better, looks better, and is infinitely better for you and your party guests. By making the food yourself, you get to decide exactly what goes in and what gets uninvited to the party!

ORGANIC PRODUCEIt’s quite simple, pesticides and foods don’t mix.

Eating organic, local produce is crucial, not only for your internal balance but also for the environment.

It’s our planet after all. The best argument for eating organic produce is simply because the food has more nutrients and tastes amazing and we want to serve the best for our guests!

FREE RANGE ANIMAL PRODUCTSThis isn’t only a matter of necessity but also of the

heart. Please make sure your meat is sustainably sourced. We buy only organically-raised, grass-fed meats from a local producer with a sustainable farm model which has a biological and holistic view.

Remember the animals’ diet and its living conditions create the end product. Quality is far more important than quantity and every dollar you spend supports someone or something.

AUS UK USA Imperial

1 cup 250 ml 250 ml 236 ml 8 ¾ fl oz

¾ cup 180 ml 180 ml 175 ml 6 fl oz

½ cup 125 ml 125 ml 120 ml 4 fl oz

⅓ cup 80 ml 80 ml 75 ml 2 ¾ fl oz

¼ cup 60 ml 60 ml 60 ml 2 fl oz

⅛ cup 30 ml 30 ml 30 ml 1 fl oz

SWEETENERPlease consider the amount and type of sweetener you

use as this can have a huge impact on the sugar rush we have all come to recognise at kids’ parties. There are some wonderful sweeteners out there that have a much lower GI so they will raise the blood sugars slowly and steadily rather than making them spike.

They will also nourish the body with vitamins, minerals, and enzymes: honey (contains antifungal, antiviral, and antiseptic agents), dates (packed with fibre and iron), maple syrup (a superstar in antioxidants), coconut sugar/nectar (lowest glycemic index and high in minerals) and, an Ayurvedic golden oldie, jaggery (excellent for blood building, high in iron, and very strengthening). Rapadura sugar is also a biggie with the Ayurvedics and let's not forget that fruit a.k.a ‘God’s candy’ is also an excellent way to add sweetness and health to any party.

FOOD COLOURINGSArtificial food colourings are highly toxic and full of

chemicals that research has linked to adverse side effects such as concentration difficulties, hyperactivity, allergies, learning impairment, irritability and aggressiveness in children. Please always look at the ingredients list and definitely avoid all numbers preceded by a capital letter or colour name followed by a number e.g. 'E-120’ or ‘Yellow5’.

There are many natural colours on the market which use amazing healthy superfoody ingredients such as turmeric, beetroot juice, spinach, and blueberries. You can also make these yourself.

NUTS & SEEDSNuts and seeds contain a huge number of beneficial

nutrients but they need to be prepared in order to increase their digestibility and remove any moulds and mycotoxins. We recommend soaking them in 500 millilitres (2 cups) of filtered water with one tablespoon of apple cider vinegar or a quarter teaspoon of Vitamin C powder for anywhere from 30 minutes to six hours before rinsing them thoroughly with fresh water and quickly drying them in a frying pan to make them crunchy again.

INCREMENTSEvery country has its own culture, customs, and

traditions around food and cooking. Even measurements vary from country to country, from kitchen to kitchen. Whilst following weights will always give you the most exact result, getting out the scales isn’t everyone’s preferred way of doing things. This is why we chose to feature both metric and imperial as well as a visual

quantity guide where we felt it might be helpful. So take your pick: 100 g banana, 1 cup banana, or simply one medium banana! Our style of cooking is more taste and texture based than exactitudes. Each of these recipes has been created multiple times and with a multitude of different ingredients depending on who we were catering for and what ingredients we had on hand at the time. We want to encourage you to experiment, substitute ingredients if it’s not in season or simply not in your pantry, and opt for options that suit your allergies (i.e. if a recipe calls for nut butter but you are feeding a child with a nut allergy, try tahini).

A FEW TIPSRemember presentation is everything. Natural coloured

funfetti or edible eyes transform a veggie ball into a monster rock. Give each dish a fun name and create a little story about it.

Don’t serve all foods at the same time – start with a savoury dish. With a full belly, your party guests are less likely to eat so much of the sweet stuff.

Don’t be afraid to serve healthy things even if some children reject it. A lot of kids go with the flow and if their peers eat it, they will too.

Treat treats as treats. Build up to this special moment and explain to the children that it’s super special birthday food. Party food is about fun and a bit of magic – let’s add nourishment to this list too!

This table is our guide for all basic measurements.

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...and thank youWe have been incredibly lucky to be supported by a wonderful network of the loveliest, most generous and hardworking women who have spent their time and used their talent to help us bring this book to life.

Most of these inspiring ladies are mummies with a fulltime career or a small business on their hands so we are doubly grateful for their tender lovin' input, support, and their friendship.

To Clare Reid, thank you for proofreading again, again, again, and then again. Your feedback is always spot on and you are a truly beautiful soul swimming on our wave. Get a glimpse of her world at shesayshesays.net

Aizhan Greenwood, you tell beautiful stories with your photographs and we are eternally grateful to you for capturing our stunning studio photography and being able to share it with the world. Thank you also for making it all happen within your crazily busy schedule while keeping a big smile on your face. See more of her beautiful photography at little-reflections.com

Thank you Peta Preston, our fabulous (and it's really the only word that fits her) stylist, who has so effortlessly organised the outfits for our photoshoot and sparkled up the kiddos to perfection. Peta works as an image stylist (she is also a lot of fun) and you can find her at petapreston.com.au

Kelly Low designed a completely unique and monochrome collection for little people. She loves collaborating with local brands and so do we. Thank you so much for your generosity and help with our kids’ outfits. We love them! pompomkidsco.bigcartel.com

Catherine Le Souef, you gorgeous thing! Thank you for handmaking all the cool stuff for our shoot in the blink of an eye. You are a star. Find all the beautiful things @_louiselesouefandco_

Rebecca Miller lovingly designs and handmakes dolls with soul and a hidden crystal heart to remind us to treasure the beauty within. Thank you so much for bringing them to our photoshoot. They brought a lovely personal touch and the kids loved them. Find her at lovematildadolls.com

Helen Pow is the heart and soul of The Little Posy Co. Thank you for spontaneously supporting us and sharing your lovely little posies. You can order them on weekdays at littleposy.com.au

Thank you also to Stackwood Studios in Fremantle; an exciting, creative venue and concept store which has perfectly framed our studio photography. stackwood.net.au

To Mark, thank you for your endless patience (and at times you have needed a whole lot of it!) and encouragement, for sharing my happiness and excitement when we started this project and for always pushing me to follow my dreams. I love you. Jen

Allan, this book simply wouldn't exist without you. Thank you for being a part of all the steps in between that no one sees. When I have doubts, you help me laugh them away and somehow we always make it all work. Thank you for every day and for caring about the little details like the thread colour for the balloons. You are my favourite person in the world. Judy

To our recipe testers: Emma Connor, Sharon Chalwell, Clare Ellington, Bettina Frensemeier, Lorren Hawkins, Deborah Noblett, Varsha Hirani, Clea Tibbs Johansson, Angelina Timour, Rachael Wilson.

To the mummies of our super cute models. You ladies are made of gold - inside and out. Thank you for helping through the organised chaos of our photoshoot! Yvonne Gray, Melissa Grove, Varsha Hirani, Mel McLean, Halli O’Neil, Deborah Noblett, Peta Preston.

Thank you Martina Fagschlunger for spending an entire day in the freezing cold making sure that everything was perfect for the Into the Woods photoshoot. And for cutting out those little hedgehog cookies by hand. You are one of the best!

To my mum and dad, for assisting, cooking, making, decorating, and cleaning it all up for Fresh from the Farm, Into the Woods, and Eggstravaganza. Dad, I'm so glad you kept those old wooden boards! Love you guys so much. Judy

To my dad, for guiding me and always knowing exactly when words of encouragement are needed. I love you. Jen

Bettina Frensemeier, for giving creative input, helping us think, and making it better again.

Laura Robbie and gorgeous little Georgia, thank you for exploring stockists and helping us to get our books on the shelves in Sydney.

Ami Muir, for absolutely everything you have done and are doing for us in New Zealand. Thank you so much from the bottom of our hearts.

Katharina, a.k.a. Wuzzi, who sat patiently for an entire afternoon so Auntie Judy could take that photo!

To our stockists who have given us the opportunity to sell our first book, There's a Beetroot in my Cake.

And to the readers of Heart to Plate - where it all began.

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Seasonal Celebrations

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Eggstravaganza

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Every family has its own unique Easter traditions (from the Easter Bunny and egg hunts to egg decorating and Easter trees, to name but a few). As a child, the excitement about the Easter Bunny leaving a few surprises in our garden (or equally the determination to catch Mum or Dad in the act of pretending to be the Easter Bunny!) was huge. Whatever our traditions, it was usually an eggstremely(!) chocolatey affair.

However, ‘chocolatey’ can be supercharged! Substitute normal cocoa powder for a veritable Amazonian super warrior, raw cacao. One of the highest plant-based sources of iron and magnesium*, it contains more calcium than cow’s milk and has over 40 times the antioxidants of blueberries. Compare this with normal cocoa powder that has been chemically processed, destroying most of its antioxidants and flavanols, and it seems crazy not to ‘hop’ on down to your nearest grocery store to get some raw cacao.

The chocolate treats on our Easter table let raw cacao play a starring role alongside almonds which help maintain digestive health and increase nutrient absorption.

We’ve always loved the bright colours of Easter and our Easter quiche is not only beautiful in colour but is also full of goodness: salmon is an excellent source of vitamins and omega-3 fatty acids and cherry tomatoes may be small but they pack a mean punch when it comes to vitamins, potassium and fibre.

ALMOND & CHOCOLATE MACARONS Makes twenty-four macarons.

Ingredients

125 g (¾ cups) almonds*/almond meal 2 egg whites, room temperature ½ tsp salt 65 g (⅓ cup) unrefined raw sugar, powdered ½ tsp vanilla extract 1 tbsp raw cacao powder

100 g dark chocolate, melted equates to one regular bar

Method

Preheat oven to 180 C.

Line a baking tray with baking paper.

Whisk the egg whites with salt and sugar until very stiff. Add vanilla extract, almonds and raw cacao powder.

Pipe the batter in small rounds onto baking sheets. You will need a pastry bag (or plastic bag with the tip cut open) fitted with a 1 centimetre opening. Aim for 3 centimetre circles.

Let these rounds sit on the baking sheet for 45 minutes. This is crucial as the air will help the rounds set and form a dry shell.

Bake for 10 minutes in the oven.

Then allow them to cool and fill with dark chocolate or your favourite fillings/frostings.

Notes

*DIY almond meal: Cover almonds in hot water and let sit for 10 - 15 minutes. Discard the water. Remove shells, pat dry with a kitchen towel and finely grind them.

MARZIPAN EGGS Makes twelve small eggs.

Ingredients

100 g (1 cup) almonds*/almond meal 30 ml (⅛ cup) honey 1 - 2 tsp rose water 1 - 2 tsp almond extract

raw cacao powder for dusting

Method

Combine almond meal with honey, add rose water and almond oil.

Roll into little egg shapes and dust with raw cacao powder.

Store in an airtight container in the fridge for up to two weeks.

Notes

Adjust amount of rose water and almond extract to suit your taste. More will result in a stronger marzipan flavour, less will increase the taste of honey.

*DIY almond meal: Cover almonds in hot water and let sit for 10 - 15 minutes. Discard the water. Remove shells, pat dry with a kitchen towel and finely grind them.

Of course, we had to incorporate bunny fuel, aka carrots, into our spread somewhere: delicious mini carrot cakes without all the sugar that would have your little ones bouncing around like rabbits.

*Magnesium, the most deficient mineral in the Western world, helps prevent and manage disorders such as high blood pressure, heart disease, and diabetes.

Eggstravaganza

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SALMON, CORN, DILL & TOMATO QUICHE Makes one large round pie dish/quiche.

Ingredients

15 g butter 1 small onion, finely chopped 250 g salmon fillets, cooked and flaked equates to two small fillets or 200 g smoked salmon equates to two large pieces 60 g (½ cup) self-raising flour 125 ml (½ cup) milk 3 eggs 120 g (1 cup) corn 4 cherry tomatoes, chopped 2 tbsp dill

Method

Preheat the oven to 180 C.

Melt butter in large frying pan and sauté onions for about five minutes. Set aside and leave to cool.

Combine milk, eggs, and flour then add all remaining ingredients.

Pour into a well-greased pie dish. Bake in oven for 15 - 20 minutes or until cooked through.

CHOCOLATE MILK Makes 750 ml (3 cups).

Ingredients

500 ml (2 cups) coconut milk 150 g (1 ½ cups) banana, frozen equates to one and a half medium bananas 2 tbsp raw cacao powder 1 ½ tbsp maple syrup 1 tsp vanilla extract 8 ice cubes

Method

Place all ingredients into a blender and blitz until smooth. Serve immediately.

CARROT CAKE MUFFINS Makes twenty muffins/one large round cake.

Ingredients

100 g (½ cup) butter 100 g (¼ cup) rapadura sugar/coconut sugar 4 egg yolks 100 g (½ + ⅛ cup) light spelt flour 1 tsp baking powder 1 tsp cinnamon ⅛ tsp star anise ⅛ tsp cloves ⅛ tsp cardamom ⅛ tsp coriander 250 g (3 ⅛ cups) almonds, finely ground 250 g (2 cups) carrots, peeled and coarsely chopped equates to two medium carrots 4 egg whites

FROSTING 150 g (1 cup) cream cheese 2 tsp honey 1 tsp cinnamon 1 tbsp vanilla essence juice of a lemon

Method

Preheat oven to 180 C.

Grease a cake tin or muffin forms.

Whisk the egg whites until stiff and set aside.

In a separate bowl, beat the butter and sugar together until fluffy and add egg yolks one by one. Then add spices. Sieve the flour, combine with baking powder and mix with egg dough. Fold in almonds, carrots, and egg whites by hand.

Spoon into muffin trays or cake tin.

Bake for 45 minutes until golden or a skewer comes out clean. Allow to cool.

Mix all icing ingredients together and spread over top of cake or muffins.

Notes

Make your own spice mix by adding all spices into a pestle and mortar and grind them. You can also use a Chinese Five Spice mix.

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Into the Woods

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Into the Woods

Going into the woods as a child was always an incredible adventure: climbing trees, foraging for the perfect sticks to build cubbies, playing hide and seek, looking out for footprints of bears and (if you were really lucky) pixies and fairies! Even now the crunch of leaves underfoot conjures up memories of teddy bears’ picnics under the canopy of giant trees.

Create a woodland adventure for your little one and their friends and serve up some rustic treats. This zucchini slice is a supercharged version of the old classic; the zucchini has teamed up with some other veggie friends to provide extra protein, potassium, fibre, and many essential vitamins. Conventional refined flour has been replaced with besan which improves heart health, lowers cholesterol, strengthens bones, and is a healthy gluten-free alternative.

Your party guests will love making these woodland cookies together and you will love knowing that this little biscuit is a healthier option than its refined-sugar counterpart; rapadura is an unbleached and unrefined whole cane sugar that has high levels of minerals including vitamin C, iron, and magnesium.

Why serve up traditional bread rolls when you can offer rolls filled with vegetables and seeds? Pumpkin seeds are rich in an antioxidant called carotenoids, which enhance the immune system and disease fighting capacities, while linseeds (or flaxseeds) contain a high level of B vitamins, fibre, protein, and potassium.

This beautiful raspberry torte is delicate in flavour, light in texture, and a delicious healthy alternative to conventional sugar-packed cakes.

In three minutes flat you can whip up these delicious mud bowls – quite simply the easiest and healthiest mousse you can make and your woodland adventurers won’t find any traces of the avocado!

HEDGEHOG COOKIES Makes twelve, six centimetre cookies.

Ingredients

50 g (¼ cup) rapadura sugar 120 g (¾ cup) light spelt flour 70 g (¼ cup) butter 2 tsp raw cacao powder

Method

Preheat oven to 160 C. Line a baking tray with parchment paper.

Use a coffee grinder to powder the rapadura sugar.

Sieve flour twice then mix with sugar and rub in the butter until it resembles fine crumbs.

Form one ball then cut into two halves. Add cacao powder to one half and thoroughly combine.

Chill in the fridge for 30 minutes.

Roll out on parchment paper, cut out desired shapes and decorate.

Bake for 15 - 20 minutes until lightly crispy but pale.Careful not to burn.

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About UsHi, we are Jen and Judy, two mothers who love to cook for our families and everyone around us. Away from the kitchen, Jen is a teacher and Judy a designer. We have a passion for everything that grows from the ground: fresh fruit and vegetables and colourful, locally grown foods. Our main aim is to create sparkly, fun party food that is stripped back, free from artificial ingredients, and turned into delicious healthy alternatives that make our little ones smile inside and out.

We would love to say that we have developed our recipes in an immaculate kitchen reminiscent of those on a celebrity chef cooking show – but we would be lying! We have experimented, cooked, and created with eager little hands making a mess, assisting, and sampling in kitchen spaces that are often extensions of our daughters’ playrooms, and without a minute’s peace. Even our attempt to get a portrait for this book was photobombed!

Our little folk have been by our sides every step of the way as our most enthusiastic and valued recipe testers and, amid the chaos and juggling, we have had a huge amount of fun making this book. We hope that you and your little party animals will enjoy making a mess together in your own kitchens as you experiment with different ingredients and try out a few dishes that will add nutrition and sparkle to any celebration.

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There's a beetroot in my cakeWe'd also love to introduce our first book to you.

With a spoon in one hand, a camera at the ready in the other, and a tiny person sitting slightly skew-whiff in a highchair looking back at you with intrigue; the moment when your little one gets her first taste of real, albeit rather mushy and not particularly appealing-looking, food is an exciting (and slightly daunting) part of parenthood. Whatever your pre-child relationship with food may have been, the arrival of these tiny little bundles of joy sets many parents on a new journey that continues well beyond the highchair stage.

We all want thriving, happy, and healthy children and food plays a huge part in that. Nothing makes us happier than seeing little hands tucking in eagerly, smiling faces around the dinner table and, of course, empty plates. The little people that join us on our journey, however, are born with minds of their own, taste buds that take time to evolve, and personalities to boot – one of the reasons why we love them so dearly! So occasionally (well, actually, quite regularly), we have to think a bit more creatively about how and what we will be serving for dinner in order to achieve ‘empty plate’ status at the same time as providing the nutrition their growing bodies need.

There’s a Beetroot in my Cake presents everyday dishes that are stripped back, free from artificial ingredients, and turned into delicious healthy alternatives. Family favourites with a twist.

Over sixty irresistible recipes to get your kids excited about vegetables, fruits, and supercharged foods.

There's a Beetroot in my Cake Hardcover. 190mm x 230mm. 156 pages. 60 recipes.

ISBN-10:0-9954136-1-4 ISBN-13:978-0-9954136-1-0

www.beetrootinmycake.com.au

Published in 2017 by PACO Branding & Design www.paco-studio.com

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without

the prior written permission of the copyright owner.

ISBN-10: 0-9954136-3-0 ISBN-13: 978-0-9954136-3-4

www.beetrootinmycake.com.au

Recipes © 2017 Jennifer Leckey & Judy Moosmueller

Text © 2017 Jennifer Leckey Food Photography © 2017 Judy Moosmueller

Studio Photography © 2017 Aizhan Greenwood Art Direction © 2017 PACO Branding & Design Food & Props Styling © 2017 Judy Moosmueller

Handmade Dolls © 2017 Rebecca Miller

Printed by Shenzhen Longyin Printing Packing Co. Ltd. on paper from responsible resources.

Those who might be at risk from the effects of salmonella, E. Coli, and listeria poisoning (the elderly, pregnant women, young children, and

those suffering from immune deficiency diseases) should consult their doctor with any concerns before consuming raw eggs or raw milk.

Oven Guide: You may find cooking times vary depending on the oven you are using. For fan-forced ovens, as a general rule, set the oven

temperature to 20 C (35 F) lower than indicated in the recipe.

Sources Dr. Hulda Clark, European Food Safety Authority,

I Quit Sugar, World Health Organization