I decided to be a bit more creative with my baking recently, deriving a recipe by combining two which I’ve made in the past (from actual published recipes I either found online or in a book). One was from a grain-free cook cookbook I’ve been using (mostly to make almond flour bread) and the other, a kids’ protein muffin recipe by Abbey Sharp. This version is probably so bastardized that it’s become my own “thing.” It’s pretty protein and vegetable packed and is dairy-free (not vegan, but can be made vegan). What you need is:
- 150 g of frozen kale or spinach, thawed
- 300 g soft tofu
- 2 eggs*
- 1 cup chickpea flour
- 1 cup oat bran
- 1/2 cup quinoa flour
- 1/2 tsp baking soda
- 1 tsp of olive oil
- 1 tsp of avocado oil
- In a food processor, blend the kale/spinach, tofu and two eggs until smooth.
- Mix the dry ingredients together in a separate bowl
- Add the contents from the food processor to the bowl and add the oil. Mix throughly. Put all of the contents in a baking dish and bake at 350 for about 30 minutes. Once cooled, cut into squares.
I gave these to my son, who just turned 15 months (so he was still 14 months when I made them) and HE LOVES IT! It’s a good way to get kids to eat their vegetables!
*For a vegan version, use chia eggs.
Note: You can use any kind of flour you’d like. I picked chickpea and quinoa because I had them in the pantry. Regular whole wheat, or if you’d like, almond, will work too.
