Now that I’ve read two cookbooks on hiding healthy ingredients in other foods (“Deceptively Delicious” and “The Sneaky Chef“) I have been trying to integrate more healthy purees in my recipes. Although I initially intended to purchase “Deceptively Delicious” I have since reconsidered because I realized that it’s more the idea that appeals to me than the actual recipes.
You know now that I put beets in Hannah’s chocolate birthday cake. I have also slipped pureed beans in a few things, pureed sweet potatoes in a few others, and now I am moving on to pureed spinach.
Yes folks, I put pureed spinach in cookies yesterday! I made the chocolate whole wheat cookies I blogged about last year but I only put in half as much butter as the recipe calls for, and added 1/2 cup cooked spinach puree to the mix. I was out of honey and white sugar so I used all brown sugar. The result tastes a little vegetable-y to me, but I know what I’m looking for. Josh has not commented as of yet, because he has been gone all day, but I’ll let you know what he thinks.
The great thing about these cookies is that they satisfy my need to eat some sort of dessert-like baked good, but they taste WAY better than the free CVS Soy Joy bars, and they are healthy. I didn’t feel bad giving one to Hannah for her afternoon snack, and since she doesn’t eat a lot of regular cookies, she thought it was a huge treat.
If you’ve tried the whole hiding foods in other foods thing yourself, what have you found that works, and what doesn’t?