Baking with spinach

In the last week I've tried a baking spinach in a couple of doughs

The bread almost collapsed, in part because the spinach has a lot of moisture.

Last night I tried pizza dough, which is forgiving and my kids seem to like it soggier.

I also like it soggier, as it's easier to roll.

And it means that spinach is non-negotiable with pizza!

At present I'd guess that each cup of spinach requires around 30ml less water.

Both the bread and the pizza bases had around two cups of blended spinach, with their recipes calling for 3.5 cups and 3.25 cups of flour respectively.

The spinach was added and did not substitute for flour.

I also add a tablespoon of chia seed and two tablespoons of hemp seed, as well as a heaped teaspoon of dried oregano.