Eggs contain an essential nutrient that is gaining a resurgence in the nutrition world, the nutrient is called Choline. Scientists in the mid 1800’s discovered that the molecule, Choline, in the yolk of eggs was exactly the same as a substance, ‘Neurine’, in our brain. Choline plays a key role in human cell health, nervous system activity and development, liver function, early growth and development (it is important for pregnant women to eat choline-rich foods). Spinach is rich in iron, this is important for red blood cells which help in the transportation of oxygen around the body – essential for all that running around. Take advantage, serve and then, love all!
The recipe can be found here -
http://www.mynutricounter.com/tennis-ball-spinach-cakes/ —Nikki Brown
For the Batter
For the Frosting
In This Recipe
Preheat oven to 175C/350F.
Prepare a 9x13 baking pan. Line with parchment paper and brush with coconut oil.
Puree spinach, lemon juice, maple syrup, vanilla extract, and coconut oil in a blender.
Beat eggs in a bowl. Whisk in spinach puree mixture.
Whisk gluten-free flour, baking powder, baking soda and salt in a separate bowl.
Sift the flour mixture into the wet ingredients. Mix well.
Pour this batter into the prepared baking pan.
Bake for 25 miutes.
Let cool then break the cake into a coarse crumb. Put in the food processor together with the coconut milk and pulse until smooth.
Form into balls and refrigerate for at least an hour to set.
Make the frosting. Combine all ingredients in a saucepan and set over low heat, whisking continuously until thick.
Allow frosting to cool then transfer into a piping bag with a fine tip.