Work has been very busy and tiring during these last few months, but I've always managed to fit in a little baking in here and there as a destresser, even baking till 1am on a one of my busiest working weeks! Anyways after posting this, it's sadly back to working away on my laptop. However, it's not all doom and gloom, a well deserved trip to Mauritius is 18 days away! Ahhhh, just can't wait :)
BEST SPINACH BROWNIES
Note that I've got the horrible habit of just chucking all my ingredients in together without properly weighing them. Therefore, below are my best estimates of the ingredients used, adjust slightly according to your judgement. For example if the batter is too thick, add in a little milk. The aim is to have a "cake batter" like texture. Dark chocolate chips are optional but I find that they do really make these that much more special!- 150g fresh spinach, puréed,
- 30 dates soaked and blended (more if you want a sweeter cake),
- 40g coconut oil,
- 65g whole wheat flour,
- 30g cocoa,
- Handful of dark choc chips,
- 1 egg,
- Pinch of salt,
- 0.5 tsp of baking powder,
- 0.5 tsp of baking soda,
- Drop of milk ( if necessary).
- Wash and drain the spinach. Blend with a couple of tablespoons of water until smooth. Soak the dates for a minimum of 20 minutes, throw away most of the water, keeping a little to help blend the dates to a smooth purée.
- Add in the egg and melted coconut oil and mix until fully incorporated.
- Fold in the flour, cocoa powder, baking powder, baking soda, chocolate chips and a pinch of salt until it all comes together nicely.
- Spread the batter in a tin lined with baking paper. Bake in a preheated oven at 170 degrees Celsius for about 20-30 minutes using a toothpick to test when ready.
PDF