Strawberry B.S. cakes

2 cups white whole wheat flour
1 freshly hand-squeezed orange straight into dry mix
1/2 cup bottle orange juice poured in
2 eggs
10 fresh strawberries cooked in saucepan
1/2 cup loosely unpacked dark brown sugar - added to cooked strawberries.
4 raw brussel sprouts
1 tablespoon lemon zest
1 teaspoon ginger root
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons freshly ground toasted golden flaxseed
1 ounce walnut pieces
1 tablespoon alcohol-free vanilla extract

The secret ingredient is brussel sprouts but you don't want your family to know this. Don't tell them. smiling!!

Pre-heat oven to 350. Grease a muffin pan or line with paper or use a 12 unit mini pop-up baking rack and grease with oil. In a saucepan, cook down the strawberries and when they are soft, add brown sugar until dissolved. Put strawberry sugar mix into food processor. Add alcohol-free vanilla extract, pumpkin pie spice, and 4 raw brussel sprouts washed and sliced in half. Puree until blended well. Then measure the flour, baking soda and powder into a large bowl. Stir. Add walnuts, toasted golden flaxseeds that are ground in coffee grinder or use mortar and pestal. Squeeze the juice of one orange into flour mix, then add a half cup of bottled orange juice into the flour mix along with 2 eggs and stir well. Take the strawberry, brussel sprout wet mix and add it to the flour flour mix. Combining all ingredients, hand-stir with wooden spoon 200 times - great exercise for arms. Using a large tablespoon, spoon the slightly thickened cake mix into the muffin pans or pop up pan that holds 12 mini cakes. Don't fill to the top. Cook 20 to 25 minutes depending on your oven. Keep an eye on it after 20 minutes and test with toothpick.

Serving Size: makes 12 mini cakes

Number of Servings: 12

Recipe submitted by SparkPeople user LINDYPOWER.