Spinach Brownies/Cupcakes (grain-gluten-dairy free)

This brilliant recipe by thepaleomom hides spinach in brownies. Can’t taste it. Promise. It’s delicious and can be used to make cupcakes as well. In fact, this is what I served at my 4 year old’s birthday party. Seriously! The kids had no idea and ate them happily. You’re welcome neighborhood mommies – your kid just ate spinach. This was also my first attempt at using a natural dye to color the icing. I used beet juice hoping these “monster” cupcakes would turn purple, but they turned pink. No matter. My son and his friends loved them anyway. My only disappointment was that I had to use some wayward candy pieces to complete the monster faces. I found organic lollipops, but I ran out of time to find suitable substitutions for the eyes and mouth. I was doing all of this on the fly. But, hey, the cake didn’t come from a box, I learned how to use a natural dye, and the kids got a dose of veggies. Good stuff.

DSC_0206Here is the link to the recipe: http://new.thepaleomom.com/2012/03/recipe-spinach-sore-leg-brownies.html  where you can get the cooking directions. (I didn’t come up with the method, so it’s not mine to share!). I have tweaked her ingredients to get rid of the flax and add butter instead of so much coconut oil.

Spinach Brownies/Cupcakes

  • 1 1/4 cup frozen chopped spinach, thawed and drained
  • 6 oz chocolate chips (I use these)
  • 1/2 cup extra virgin coconut oil, melted (I use this or this)
  • 1/2 cup butter, melted
  • 5 eggs
  • 1/3 cup honey
  • 1/2 banana
  • 1/4 cup cocoa powder
  • 1/4 cup coconut flour
  • 1 cup almond flour (I use this)
  • 1 T vanilla
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar

Again, clink the link above to get the directions. I give credit where credit is due. ;-)

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