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.
Here 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.
- 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.
*Please note that I will receive a credit from any affiliate links you purchase through. Thank you for the support as this helps support website fees.