Happy St. Patrick’s Day- Guiltless Green Goodies!

Green Muffins

Makes 12

2 cups whole wheat pastry flour, white whole wheat flour or spelt flour (or use 2 cups of King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum)

2 tsp baking powder

½ tsp baking soda

½ tsp fine ground sea salt

1 large egg

¾ cup pure maple syrup

¾ cup dairy or non-dairy milk (such as almond milk)

¼ cup unrefined coconut oil, melted

2 tsp pure vanilla extract

1 5- or 6-ounce bag of fresh baby spinach leaves

                                                                                                    2 medium ripe bananas, mashed

1. Preheat oven to 350 degrees and lightly grease or line a 12 cup muffin tin.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a blender add egg, maple syrup, milk, oil, vanilla and spinach.  Process until pureed.
4. Add spinach mixture to the flour mixture and stir until just combined.  Fold in the mashed banana.
5. Scoop batter into prepared muffin tin, filling cups about ¾ full.  Bake about 25 minutes, or until toothpick inserted into the center comes out clean.
6. Store at room temperature up to 3 days.  These freeze nicely!

Adapted from: pamelasalzman.com

Avocado Brownies

  Adapted from the smoothielover.com
Prep time15 mins Cook time20 mins Total time 35 mins

Serves: 10

Ingredients:

1½ cup very ripe avocado flesh (not brown)

1 cup coconut sugar OR ½ cup honey

2 eggs

1 cup dark cocoa powder

100 g dark chocolate (I used 85% cocoa)

1 tbsp water

½ tsp baking soda

Instructions

1. Preheat oven to 350° F.
2. In a bowl using a hand mixer or stand mixer with whisk attachment, mix together avocado and coconut sugar or honey until smooth. Beat in the eggs.
3. Mix in the cocoa powder.
4. In a foodprocessor grind the chocolate until fine (no lumps bigger than a small pea). Mix "chocolate-flour" into the dough.
5. In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well.
6. Butter a square pan or spring form. Pour the dough into the form and bake for approx. 20 minutes (until at toothpick comes out clean).
7. Cool down outside the oven. Then cover and let cool in the fridge for at least 2 hours. The brownies become better the longer they sit in the fridge.
8. Store in an airtight container in the fridge for up to a week.