If you're a parent, you know how kids go on food jags, loving one thing (and only one thing) one day, and hating it the next. My kids are particularly this way with fruits and veggies.
We're currently in a bad veggie phase. The coleslaw they used to love gets left untouched and few cooked vegetables get past their lips. This week I've resorted to raw sliced red bell peppers, carrots, cucumber, and celery at dinnertime. But as far as green veggies go, cucumber and celery are hardly nutritional superstars.
Unfortunately, hiding veggies in savoury foods is only hit or miss with these guys, and more often miss than hit. The only sure-fire way to get veggies into them is hidden in baked goods. I've had great success with muffins and pancakes, so I decided to try brownies this time. Both girls love chocolate, and it's a flavour and colour that can hide a lot.
Of course, it's better to get your kids to accept (and hopefully love) vegetables in their original form, but in this case I feel that what they DON'T know won't hurt them.
These are also wheat and gluten free, dairy free and nut free for those who have allergies.
1-300g frozen spinach, thawed and drained
2 tbls coconut oil, melted and cooled
1/2 cup sugar, Splenda or equivalent amount of stevia powder (I used stevia)
1 tsp vanilla extract
1/2 cup coconut flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp sea salt
1/4 cup semi-sweet chocolate chips
Puree spinach in food processor and empty into mixing bowl. Whisk together with eggs, oil, sweetener and vanilla. Add remaining ingredients and mix well. Batter will be quite dense. Scrape into greased 8x8 square pan and bake at 350F for about 22 minutes. Let cool completely and then cut into squares and remove from pan. Store in the refridgerator in an airtight container for a few days or freeze.