For this month’s Cooking with Kids recipe we’re fusing two cultural holidays, sneaking in a healthy ingredient, and perhaps introducing a new flavor to the kiddos! This year, March 19 is Persian New Year, or Nowruz, marking the spring equinox and a celebration of new beginnings. Pistachios are a traditional ingredient used in Iran and add an amazing nutty, slightly sweet flavor perfect for baking. Pistachios already have a slight shade of yellow-ish green to them and with St. Patrick’s Day right around the corner, why not give this cake a dual purpose? Spinach is our secret ingredient that truly provides a vibrant green color free of artificial dye. Trust us, this recipe will be a family favorite, hopefully the leprechauns don’t eat it all up before you get a slice! Now, let’s get to baking.
Ingredients:
Loaf Cake
- 2/3 cup pistachios, shelled*
- 1 cup spinach, frozen**
- 1 tablespoon apple cider vinegar
- 1 cup plant-based milk or regular milk
- 2 cups gluten-free 1 to 1 flour or regular flour
- 2/3 cup sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 pinch of salt
- 2/3 cup oil
- Juice of 1/2 lemon
- Zest of 1-2 lemons
Lemon Glaze
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Directions:
- Puree spinach, plant milk, apple cider vinegar and pistachios. In a separate bowl, mix flour, sugar, baking powder, baking soda and salt.
- Preheat the oven to 350°F. First, mix the green mixture with the flour mixture, then stir in the oil, lemon juice, and lemon zest.
- Pour the batter into a parchment lined or greased loaf pan (8×4 inch) and bake for 50-70 minutes.*** Depending on the baking pan and oven, the time may vary. Using a toothpick, test the middle of the cake, if it comes out clean the cake is done.
- Let it cool slightly, then prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl. Drizzle over the loaf, top with chopped pistachios and serve.
Notes:
* If you don’t have pre-shelled pistachios, this is a great task for the kiddos to do while you prep.
**Freeze the spinach into two compact ice cubes, using an ice tray.
***If baking time exceeds 50 minutes, cover the cake in the oven with aluminum foil so that the top doesn’t get too dark. Don’t be tempted to take it out too early, it won’t be as fluffy.
Go to maddimadevegan.com for more delicious recipes and make sure to tag @parentingocmag on social media when you post your creations!
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