Purple Puree for Sneaky Celiac Chocolate Cookies -- A healthy GF and CF snack

This puree is used for Sneaky Celiac Chocolate Cookies. Both the puree and the Sneaky Cookies are adapted from The Sneaky Chef: How to Cheat on Your Man (In the Kitchen) by Missy Chase Lapine.  

This recipe makes three cups of Purple Puree. Line small plastic storage containers with Press-N-Seal with the sticky side facing UP, then measure the puree in generous 1 cup measures into these lined containers, then freeze. When solidly frozen, remove the frozen aliquots and store in a zippered bag in the freezer. 



1 lb. chopped spinach, frozen

1 lb. blueberries, frozen or fresh

- Dump frozen spinach into large, microwave-safe cassarole dish. Cover with water. Microwave 10-12 minutes on high until a bit cooked. This removes the "spinachy" smell. 

- Meanwhile, rinse blueberries with warm water in a strainer until clean and thawed. Puree in a food processer briefly, 30 sec or so. 

- Strain spinach to remove water. Rinse with cool water. When spinach is cool enough to handle squeeze all the water from the spinach that you can, until it is quite dry, and add it to the pureed blueberries in the food processor. 

-Process until very smooth. If necessary, add water by the tablespoon until the mixture processes smoothly. You want this puree to be as thick as possible. I rarely need to add any water. 

This recipe makes around 3 cups of Purple Puree. Freeze in 1 cup aliquots as directed above.