Final pre-Christmas post!!! I got there in the end....
I know by now some of you will be buried under wrapping paper in full flow of Christmas spirit (but hopefully not quite yet Christmas spirits!)
For me it's now 9:40pm on Christmas eve so I'm putting together the finishing touches...final blog post, bread sauce, the first bake of the nut roast (I go for the double bake strategy), wrapping up the gifts (I wont elaborate for now in case of prying eyes)...and finally if I have time, a few games with the family.
So, here you have it, a super simple but super cute christmas buffet recipe...perfect for the times throughout the holidays when you put out a display of 'picky bits' for people to nibble on.
I can't take credit for the 'visual' idea since I saw this version linked through Facebook, the original uses a dairy based guacamole for the 'green' but my version opts for a simple white bean and pea dip layered up on my gluten free flatbread, topped with corn and peppers and white chia seeds for fairy lights...a spontaneous moment of genius ;-) For an even quicker non GF option you could use regular pitta breads as the triangular bases.
On that note, I will be off to get busy in the kitchen. I hope you have a magical day wherever in the world you may be!
Recipe: White bean and pea dip
1 cup frozen peas (thawed)
1/2 cup white beans
1 garlic clove- crushed
a squeeze of fresh lemon juice
1 shallot (or 1/4 white onion)
1 tbs fresh herbs (I used parsley)
salt and pepper to taste
Whizz everything up together until smooth!
Spread onto the flatbread triangles and decorate with corn, pepper pieces and chia seeds (or sesame seeds) and some carrot wedges for the trunks.
Store any remaining dip in the fridge and use within 2 days.
Notes: I only used half the amount of dip to cover the trees, you can use the rest as a dip for veg sticks served hot or cold. For the flatbreads use half of this recipe to make six trees.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.