It happened one afternoon, while I took an hour of all the protests of eating their colourful veggies, that I decided how about hiding the veggies in their favourite food. And so I began with their most favourite snack – a chocolate brownie. I searched my fridge for the perfect vegetable that has loads of nutrients and has the least taste to hide into their chocolate brownie. After all, the chocolate would disguise it. And there it was a bag of baby spinach. What if I was to place this wonderful green into a food processor and into the brownie batter? I had to try it, even if the trick didn’t work. And so like a magic spell, the green melted away into the brownie batter and the kids devoured it. I, on the other hand, had the biggest grin. This is it – this is what I must do to all of their favourite foods.
2 cans chickpeas drained and rinsed
2/3 cup honey or 1-1/4coconut sugar
1/2 teaspoon baking powder
In a small bowl, melt semisweet chocolate chips in microwave for 2 minutes. Or place chocolate chips in a heat-resistant bowl on top of a boiling pot of water until melted.
In blender or food processor, combine chickpeas, spinach and eggs.
Add sweetener, baking powder and melted chips; process until smooth.
Pour batter into an approximately 9-inch nonstick pan.
Bake at 350 degrees for 45 minutes.
Allow to cool; cut and serve.