Cooking with Square One^® Broccoli

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Chocolate Broccoli Cupcakes w/ Chocolate Spinach Frosting
(Gluten-Free, Dairy-Free, Soy-Free)

Chocolate Broccoli Cupcakes

Ingredients:

• 1-2/3 C gluten-free all purpose flour*
• ¾ tsp xanthan gum
• 1-1/2 C sugar
• 1-1/2 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• ¾ C cocoa powder
• 1/3 C canola oil
• ½ C rice milk
• 2 twin-packs Square One® Organics Broccoli, thawed
• 1-1/2 tsp vanilla
• 3 eggs
  
  
  1. Preheat oven to 350 C. Line muffin pan with cupcake liners and spray with non-stick cooking spray.
  2. Mix flour, xanthan gum, sugar, baking soda, baking powder, salt and cocoa powder in large mixing bowl.
  3. Add oil, milk, broccoli and vanilla. Beat 2 minutes on medium speed, constantly scraping the sides and bottom of mixing bowl.
  4. Add eggs. Beat an additional 2 minutes on medium speed.
  5. Spoon into prepared muffin pan, filling 2/3 – ¾ full.
  6. Bake for 25 minutes, or until inserted toothpick is clean.
  7. Immediately remove cupcakes from pan. Cool on wire rack. Frost with Chocolate Spinach Frosting or wrap tightly in plastic wrap and foil. Cupcakes will last in refrigerator for up to three days and in freezer for up to two weeks.

Yield: 24 cupcakes

Chocolate Spinach Frosting

Ingredients:

• 3 Tbsp cocoa powder
• 1 # (4-1/2 C) powdered sugar
• ½ C + 1 Tbsp Earth balance Soy Free Butter
• 3 Tbsp rice milk
• 1 tsp vanilla
• 2 Tbsp Square One ®Organic Spinach, thawed
  
  
  1. In a large mixing bowl, beat together cocoa, sugar, butter, milk and vanilla, until spreading consistency.
  2. Add spinach and beat until thoroughly mixed.

Yield: 24 cupcakes

*Gluten-free All purpose flour: Most off-the-shelf mixes will work fine for this recipe. I make my flour by combining 3 C brown rice flour, ½ C potato starch and ½ C tapioca starch.

Click here to download recipe

Broccoli Cheese Soup

Ingredients:

• 1 (2oz.) Square One Organic Broccoli cup, thawed in fridge
• 1 Tablespoon Square One Soup Starter (see recipe, below)
• ¾ cup organic 2% milk or water
• 2 tablespoon shredded organic mild Cheddar cheese

Yield: 1 serving

In a small saucepan, combine broccoli and soup starter. Stir in milk or water. Cook 3 to 4 minutes over medium-low heat or until mixture slightly thickens and begins to simmer, stirring frequently. Top with cheese.

Here is a Children's book to read while it's cook:
READ – Eating the Alphabet by Lois Ehlert

Note: For 2 servings, simply double all ingredients.

Square One Soup Starter
(Makes enough for four bowls of soup)

Place ¼ cup organic unbleached all-purpose flour and 4 teaspoons instant chicken bouillon granules in a small container with lid. Cover and shake to combine. If desired, add ¼ teaspoon dried basil or thyme leaves to flour mixture. Cover and store in a cool dry place.

Quick Quinoa Dumplings

Invert one thawed (2oz.) Square One Organic Quinoa cup onto cutting board. Using the small end of a melon-baller, cut about eight dumplings. Add to hot soup.

Click here to download recipe

Organic Chocolate/Broccoli Cupcakes w/ Chocolate & Spinach Icing

Ingredients:

• 1 Box Dr. Oetker Organics Chocolate Cake Mix
• 4 Square One Organic Broccoli Puree Cups
  (2 Twin Pack –Thawed)

Follow the directions for Dr. Oetker Cupcakes and fold in 4 Square One Organic Broccoli Puree Cups at the end of the mixing process.

Follow baking instructions

Yields 20 Cupcakes

Chocolate/Spinach Icing Ingredients:

• 1 Box Dr. Oetker Organics Chocolate Icing Mix
• 2 Square One Organic Spinach Puree Cups - (1 Twin Pack –Thawed)

- Follow the directions for Dr. Oetker Chocolate Icing Mix.
- Reduce water to 1 tablespoon.
- Fold in 2 Square One Organic Spinach Puree Cups.

Yields 20 frosting for 20 cupcakes

While your child decorates the cupcakes with sprinkles,
READ – If you give a cat a cupcake

Click here to download recipe

Green Eggs Cupcakes (Spinach & Broccoli)

Ingredients:

• Organic Nonstick Cooking Spray
• 2 Square One Organic Spinach Cups (1 Twin Pack - thawed and drained)
• 2 Square One Organic Broccoli Cups (1 Twin Pack - thawed)
• 2 Tablespoons All-Purpose Organic Flour
• 2 Large Organic Eggs
• 4 Large Organic Egg Whites
• ¾ Cup Shredded Organic Cheddar Cheese
• ½ Teaspoon Baking Powder
• ¼ Teaspoon Salt

Preheat oven to 400 degrees and coat cupcake pan with organic cooking spray.

In a large bowl, whisk the eggs, egg whites, Square One Spinach(drained) and Broccoli Purees, flour, ½ cup Shredded Organic Cheese, salt and baking powder until combined.

Pour mixture into the cupcake pan filling cups half way. Sprinkle the remaining ¼ cup Shredded Organic Cheese on the tops of each of the cupcakes. Bake until the tops are puffed up and the eggs are not runny in the center when pierced with the tip of a knife, 13-15 minutes.

Yields 6 green egg cupcakes – serve immediately and freeze the rest. You now have breakfast for the rest of the week!

READ – Green Eggs and Ham

Click here to download recipe