These healthy Mini Cob Loafs are everything!

Try this recipe, they make great snacks for the kids during the school holidays!

Ingredients:

6 wholemeal rolls
250g Macro organic frozen kale
1/2 bunch spring onions, thinly sliced
375g light ricotta
1 yellow capsicum, deseeded, sliced
250g Qukes baby cucumbers, quartered lengthways

Method:

Step 1 - Preheat oven to 200? / 180? fan-forced. Line a large baking tray with baking paper.

Step 2 - Slice 2cm off tops of rolls. Remove bread, leaving 1cm border. Tear tops and bread into rough cubes, then place on tray with rolls.

Step 3 - Place kale in a large microwave-safe bowl. Microwave on medium for 3 minutes or until defrosted and slightly warmed. Fold in onion, ricotta and yeast. Season with pepper.

Step 4 - Divide mixture among rolls, then bake for 10 minutes or until warmed through and bread is lightly toasted. Serve with capsicum, baby cucumber and torn bread.