Green Velvet Cupcake in BounceBox

Green Velvet Cupcakes in BounceBox Introducing our delightful green cupcakes – a treat that's as vibrant as it is delicious! Their all-natural green hue is derived from nutrient-rich spinach and adds a playful twist. Packed with wholesome ingredients and bursting with flavor, these cupcakes are not only a delightful indulgence but also a clever way to sneak some greens into your diet.  Ingredients: 1 cup spinach leaves, steamed in BounceBox and finely chopped 1 egg or 1 banana 1/2 cup unsweetened applesauce 1 cup all-purpose flour 1 tablespoon lemon juice 1/2 teaspoon baking powder 1/4 cup dark chocolate chips 1/3 cup coconut sugar 1 teaspoon vanilla extract Instructions: Preheat your oven to 350°F (175°C). Prepare two BounceBoxes and steam your spinach leaves for 30 seconds a bit of water in the Bouncebox with a microwave. In a blender or food processor, blend the steamed spinach leaves until smooth. Set aside. In a mixing bowl, beat the egg. Add the applesauce, spinach puree, and vanilla extract, and mix until well combined. In a separate bowl, mix together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the dark chocolate chips until evenly distributed throughout the batter. Divide the batter evenly between the two prepared BounceBoxes, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the BounceBoxes for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy your delicious green cupcakes!

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Persimmon & Pomegranate Chia Seed Pudding

Persimmon & Pomegranate Chia Seed Pudding Rise and shine with a breakfast that's as delightful as it is nutritious! This chia seed pudding is the perfect morning indulgence. Prepare your breakfast in advance and store it in your U-Konserve containers for a hassle-free and delicious start to your day. Ingredients: For the Chia Seed Pudding: 1/4 cup chia seeds 1 cup almond milk (or any milk of your choice) 1 tablespoon pure maple syrup (adjust to taste) 1/2 teaspoon vanilla extract For the Persimmon Jam: 2 ripe Fuyu persimmons, peeled and diced 2 tablespoons honey or maple syrup 1 tablespoon chia seeds For additional toppings: 1/2 cup pomegranate seeds granola fresh persimmon Instructions: Chia Seed Pudding: In a bowl, mix chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like consistency. Stir the pudding before serving to eliminate any clumps. Persimmon Jam: In a saucepan, combine diced persimmons and honey or maple syrup over medium heat. Stir occasionally and let it simmer for 8-10 minutes or until the persimmons become soft and start to break down. Mash the persimmons with a fork or potato masher to achieve a jam-like consistency. Remove from heat and stir in chia seeds. Allow the jam to cool and thicken for about 15 minutes. Assembling: Spoon a layer of chia seed pudding into containers. Add a dollop of persimmon jam on top of the pudding. Sprinkle a generous amount of pomegranate seeds over the jam, option to add fresh persimmon and granola. Store for the morning and enjoy! This Chia Seed Pudding with Persimmon Jam and Pomegranate Topping is a delightful and nutritious treat, perfect for breakfast, snack, or dessert. Enjoy the layers of flavor that make each spoonful an experience!

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Microwave Lemon Cake - BounceBox

If you're looking for a quick and easy dessert, you have to try this microwave lemon cake! The best part? You don't need an oven!Just mix the ingredients together in your BounceBox, pop it in the microwave and you'll have the perfect tangy dessert in no time.

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