NOURISHING CONFECTIONS
Spinach and Chia Seed Brownies
Ingredients:
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2 cups fresh spinach leaves
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1/2 cup chia seeds
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1 cup water (for chia gel)
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1 1/2 cups all-purpose or whole wheat flour
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1 cup unsweetened cocoa powder
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1 1/2 tsp baking powder
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1/2 tsp salt
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1 cup sugar or alternative sweetener
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1/2 cup vegetable oil
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1 tsp vanilla extract
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1/2 cup chocolate chips (optional)
Instructions:
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Prep Chia Gel: Soak chia seeds in 1 cup of water for about 15 minutes until it forms a gel-like consistency.
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Blend Spinach: Puree the fresh spinach leaves in a blender until smooth.
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease a brownie pan.
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Dry Ingredients: In a bowl, mix flour, cocoa powder, baking powder, and salt.
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Wet Ingredients: In another bowl, combine sugar, oil, vanilla extract, spinach puree, and chia gel. Mix well.
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Combine: Mix the wet ingredients into the dry ingredients. Stir in chocolate chips if using.
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Bake: Pour the batter into the prepared pan and bake for 25-30 minutes.
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Cool and Serve: Let the brownies cool before cutting into squares.
Spinach and Chia Seed Bundt Cakes
Ingredients:
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2 cups fresh spinach leaves
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3 tbsp chia seeds
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3 cups all-purpose or whole wheat flour
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2 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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1 cup unsalted butter, softened
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1 1/2 cups sugar
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4 large eggs
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2 tsp vanilla extract
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1 cup buttermilk
Instructions:
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Prep Spinach: Puree the spinach in a blender until smooth.
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
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Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and chia seeds.
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Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and spinach puree.
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Combine: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
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Bake: Pour the batter into the prepared bundt pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
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Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Spinach and Chia Seed Carrot Cake
Ingredients:
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2 cups grated carrots
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1 cup fresh spinach leaves
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1/4 cup chia seeds
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2 cups all-purpose flour (or a gluten-free alternative)
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp salt
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3/4 cup unsweetened applesauce
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1/2 cup vegetable oil
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3/4 cup brown sugar (or a sugar substitute)
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2 large eggs
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1 tsp vanilla extract
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Optional: 1/2 cup chopped walnuts or pecans
Instructions:
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Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.
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Puree Spinach: Puree the spinach leaves in a blender until smooth. Set aside.
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Chia Gel: In a small bowl, soak chia seeds in 1/2 cup of water for about 15 minutes, until it forms a gel-like consistency.
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Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Wet Ingredients: In another bowl, mix together the applesauce, oil, brown sugar, eggs, vanilla extract, and spinach puree. Stir in the chia gel.
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Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated carrots and nuts, if using.
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Bake: Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
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Optional Frosting: You can top the cake with a light cream cheese frosting or enjoy it plain.
e Dry Ingredients: In a large bowl, mix almond flour, ground flaxseeds, and baking powder.
