Disguising veggies in favorite foods (aka "health by stealth") is a tactic successfully used by moms of finicky eaters, and spouses married to same. Even if you love your veggies, sometimes you might want to lessen the guilt of indulging in a favorite food--like chocolate cake--so you grate some zucchini or carrot or other veggie into the batter. Here's a winner using kale that'll make your good eating halo sparkle, and will be enjoyed by all. Happy Summer Solstice days!
ChoKALEt Cake
1 3/4 cups all-purpose flour (I use 1 cup all-purpose and 3/4 cup whole wheat pastry flour)
1/2 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup frozen orange juice concentrate, thawed
1/3 cup vegetable oil (I use canola)
2 tsp vanilla
1 tsp apple cider vinegar
1/3 cup water
3 large kale leaves, stems removed (chop up the stems & add them to soup or stir fry)
Preheat oven to 350. Lightly oil 9 x 9-inch baking dish.
Put kale and other wet ingredients, minus the vinegar, in a blender and blend until smooth.
Sift dry ingredients together. Stir in contents of blender, and vinegar.
Pour batter into prepared dish and bake for 30-35 minutes, until toothpick inserted in center comes out clean. Let cake sit 10 minutes before dusting with 1 Tbs powdered sugar sifted through a fine sieve.
Recipe source: Cooking with Trader Joe's Skinny Dish! by Jennifer K. Reilly, RD
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