Spinach may be known for its leafy green goodness, but its neutral taste also means it’s the perfect vegetable to hide in desserts! From smoothies to baked goods, you’ll never know these sweets have a hidden green gem inside.
BERRY AND SPINACH SMOOTHIE
When my niece Emma was a toddler, my sister made her a strawberry banana smoothie and offered me one, too. After I said it was good, my sister said she hid spinach inside to “trick” Emma into eating more greens, and she was happy it worked on me, too. This berry smoothie has the same idea, and your kids (or your sister) won’t taste the spinach.
Ingredients
- 2 cups frozen mixed berries
- 1 cup plain yogurt
- ½ cup orange juice
- ¼ cup fresh spinach
- 5 strawberries
Instructions
Blend berries, yogurt, orange juice, spinach, and strawberries in a blender until smooth. Makes 4 servings.
SPINACH BROWNIES
These brownies are lower in sugar and fat than traditional brownies while sneaking in two secret ingredients: spinach and blueberries. That also means extra vitamins, minerals, and antioxidants. You really can’t go wrong here, especially with the cakey texture – my favorite!
Ingredients
- Parchment paper
- 2 cups chopped spinach
- 1 cup blueberries
- 2 tsp. water
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup chocolate chips
- 8 Tbsp. unsalted butter
- 1 tsp. vanilla
- 2 eggs
Instructions
Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper.
In a blender, add spinach, blueberries, and 2 teaspoons of water. Blend until smooth.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
In a medium bowl, melt chocolate with butter in microwave in 20-second intervals, stirring in between.
Pour blended spinach mixture into the melted chocolate bowl. Add vanilla. Stir to combine.
Pour chocolate bowl mixture into flour bowl. Add eggs. Mix until everything is combined.
Add batter into prepared pan. Bake for 45-50 minutes, or until the middle is set and an inserted toothpick has a few moist crumbs. Allow brownies to cool before slicing. Makes 12 brownies.
VANILLA SPINACH CAKE
Forget green eggs and ham (sorry, Dr. Seuss). Spinach adds nutrients and a bright green color to this light vanilla cake but no trace of a vegetable taste!
Ingredients
- Nonstick cooking spray
- ¼ cup water
- 3 cups fresh spinach
- 3 large eggs
- ½ cup avocado oil
- 2 tsp. vanilla extract
- ⅔ cup applesauce
- ¾ cup sugar
- 2 cups all-purpose flour
- 3 tsp. baking powder½ tsp. salt
For the frosting
- 4 Tbsp. unsalted butter
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1 Tbsp. milk
- Sprinkles, optional
Instructions
Preheat oven to 350 degrees F. Coat 9x13-inch baking pan with cooking spray.
In a medium saucepan, bring water to a boil over medium-high heat. Drop spinach into boiling water and simmer for about 1 minute, until spinach is tender and bright green.
Add spinach to colander and immediately rinse with cold water and drain. Using your hands, lightly squeeze any excess moisture.
Place spinach in mixing bowl. Use immersion blender to puree. Set aside.
In a large bowl, add eggs, oil, vanilla, applesauce, and sugar. Mix well until combined. Add pureed spinach to bowl. Mix until combined.
Sift in flour, baking powder, and salt to same mixing bowl. Gently stir to combine.
Pour batter into prepared pan. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Let cool completely.
To make the frosting, beat all ingredients together until fluffy. Spread on completely cooled cake. Decorate with sprinkles, if desired. Makes 12 servings.
Sweet treats
In the mood for dessert? Check out more Island Scene recipes below:
