mini green cakes

packed with

this recipe is adapted from ‘the little green spoon’ and is a great way to get your little ones to eat their greens. cooking spinach improves its nutritional profile as the body cannot break down the all the nutrients in raw spinach. choose organic spinach because the leafs in conventional varieties tend to be sprayed heavily with pesticides. spirulina is an additional option for this recipe and is available to buy in health food shops. it is an algae high in protein and various other health promoting vitamins and minerals, including vitamin C which assists the body with the absorption of the iron in the spinach.

makes 10-12 mini cakes

  • 3 eggs
  • one cup of spinach leafs
  • large handful of basil
  • coconut oil for frying
  • ½ tsp of spirulina powder(optional)
  • sprinkle of sesame seeds(optional)

make and do

  • - blitz the eggs, spinach, basil and spirulina, if using in a food processor or blender (I used the nutribullet) until you have a mighty green liquid
  • - heat some oil on a small pan over a medium-to-high heat and pour approximately a third of the egg mixture into the pan
  • - sprinkle on some sesame seeds, if using before flipping to cook the other side
  • - cook in batches until all the egg mixture is used
  • - remove to a large plate and cut into mini cakes with a scone cutter
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