These light and fluffy squares make an excellent vegetarian addition to your brunch table, and served alonside fresh heirloom tomatoes, this dish makes the perfect treat for mom!
Spinach Squares
10 ounces of dry frozen spinach (in other words, not the small boxes that must be drained after thawing; I use the frozen organic spinach that is flash frozen, so no excess water!)
2 eggs
2 Tablespoons Earth Balance Soy-free Buttery Spread (or use butter if not dairy free)
1/4 cup sorghum flour
1/4 cup tapioca flour (or corn starch if you don't have tapioca and can have corn products)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup plant milk (rice milk or coconut milk work well; I love to use coconut milk creamer - no coconut flavors at all - promise!)
1 cup vegan "cheese" shreds (I use mozzarella vegan "cheese"; if you can have dairy, use whatever cheese you prefer)
Preheat your oven to 375 degrees. Lightly grease an 8x8-inch square baking dish.
In a medium saucepan, thaw the spinach over medium heat; stir constantly so it doesn't stick to the pan. (If you use a microwave, you could thaw it in there; I don't use a microwave to cook, so it's all stovetop & oven for me!)
Allow the spinach to cool slightly (or you will have scrambled eggs!), then add the eggs & Earth Balance and stir. Add flours, baking powder, salt & pepper. Stir to combine, then gradually add the milk, stirring until smooth. Add the cheese last, stirring gently to combine.
Spoon mixture into prepared pan and bake for approximately 30 minutes. The edges will brown slightly and the center will puff a bit.
Remove the dish from the oven and allow to cool for a few minutes before cutting into squares to serve.
Enjoy!
This recipe is featured in my Happy Mother's Day Brunch menu.
10 ounces of dry frozen spinach (in other words, not the small boxes that must be drained after thawing; I use the frozen organic spinach that is flash frozen, so no excess water!)
2 eggs
2 Tablespoons Earth Balance Soy-free Buttery Spread (or use butter if not dairy free)
1/4 cup sorghum flour
1/4 cup tapioca flour (or corn starch if you don't have tapioca and can have corn products)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup plant milk (rice milk or coconut milk work well; I love to use coconut milk creamer - no coconut flavors at all - promise!)
1 cup vegan "cheese" shreds (I use mozzarella vegan "cheese"; if you can have dairy, use whatever cheese you prefer)
Preheat your oven to 375 degrees. Lightly grease an 8x8-inch square baking dish.
In a medium saucepan, thaw the spinach over medium heat; stir constantly so it doesn't stick to the pan. (If you use a microwave, you could thaw it in there; I don't use a microwave to cook, so it's all stovetop & oven for me!)
Allow the spinach to cool slightly (or you will have scrambled eggs!), then add the eggs & Earth Balance and stir. Add flours, baking powder, salt & pepper. Stir to combine, then gradually add the milk, stirring until smooth. Add the cheese last, stirring gently to combine.
Spoon mixture into prepared pan and bake for approximately 30 minutes. The edges will brown slightly and the center will puff a bit.
Remove the dish from the oven and allow to cool for a few minutes before cutting into squares to serve.
Enjoy!
This recipe is featured in my Happy Mother's Day Brunch menu.
Happy Mother's Day Brunch
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