In our re-exploration of spinach, we have found that one ounce of spinach, every other day, is decently tolerated. Yay! Here is a new recipe that came out of the experience. I believe you should be able to use any vegetable that can be mashed or pureed for this recipe. You will need--- a safe flour, a safe veggie, a safe oil, sugar or honey, salt, baking soda and salt (if baking powder is safe, this can also be in the recipe. Should be ok without it though.)
Spinach Cake (makes 4 servings)
1 cup Masa (or safe flour. If using quinoa flour, oil is not necessary)
1 oz of pureed veggie (spinach for us)
1 Tbsp canola oil
1 Tbsp honey (or brown sugar. Coconut sugar will work as well)
1 tsp baking powder (optional)
1 tsp baking soda
1/4 tsp salt
Once above ingredients are all well blended, then add:
1/4-1/2 cup cold water
(Add enough water to make consistency like a light, fluffy, biscuit-like dough)
Preheat the over to 350 degrees F. Blend all ingredients except for water with pastry blender or fork. Slowly add in water until desired consistency is reached. Form dough into a ball and separate into four parts. Roll out each part of dough approx 1/4 inch thick. If desired, you can use cookie cutters to make shaped flatbread or you can simply make a pancake shape when rolling it out. Bake shapes or circles on an ungreased cookie sheet for 10 minutes (you can turn shapes over after first five minutes so equally browned on both sides.) Texture of bread will be light and biscuit like.
This is B's latest and greatest favorite breakfast food. She got all excited tonight because I told her that I was making spinach "cake" (she named it) in the morning. Give this recipe a try if you are trying to sneak in some veggies, looking for a little variation, or are needing to give veggies in really small amounts like us. She is still getting some of the food, just not so much of it that it gives her problems.
Enjoy!!!!! I am interested to hear what veggies you guys try with the recipe!
This is perfect for our spinach trial! I couldn't get her to eat it on it's own (steamed and with sea salt). Have I told you lately how amazing you are?! I'm making this tomorrow when I get home from work!
ReplyDeleteAwww, you are very kind! I promise you too, I kind of liked the flavor! Very biscuit like! I am anxious to try the recipe with other veggies too. . .
ReplyDeleteOh and also-- we are going to cut out Christmas tree shapes for the holidays and she can eat little tree shaped spinach cakes for Christmas morning!
ReplyDeleteHi Amanda, I was wondering if you can freeze this?
ReplyDeleteThank you and this blog is a true blessing.
thanks
Christy
Oh Christy! Thanks so much! As far as freezing, it can be frozen. I also will make the dough in two serving size batches sometimes and use half immediately and refrigerate the second half for the next day. If you freeze the finished product, I would suggest individually wrapping each "cake" to freeze it--- you can either use press and seal or layer between parchment paper. Another thing you could try is making the dough, rolling it out and cutting it into rounds/shapes, and then placing uncooked "cakes" in between parchment paper to freeze. When you need one, just pop it out of the freezer with its parchment paper and throw it in the oven. It works with other baked goods-- I think it would be worth a try with these. Anything to save time right?!
ReplyDelete