Grains Free Spinach (Bread) Loaf (Dairy free, Grains Free, Gluten Free, Low Carb, Sugar free]
It’s a soul-satisfying accomplishment when I can put together a loaf of bread without a recipe, following many makes of trial and error variants in the form of other bread loaves and muffins that are suited to a grains free and sugar free lifestyle. That I can rely on my memory and add to a recipe tried from scratch on my own is awesomely delightful!
My blog and recipe followers will appreciate and note that I cannot do a large variety of eggs in any bake and my egg inclusion in grains free flour baking stops at four eggs. Period. Coconut flour rarely forms part of my grains free baking, and over the years, I’ve disciplined my spending patterns to cater for my dietary needs. Investing in raw almonds comes at quite a sacrifice but one that I will willingly trade for eating out for example, or designer handbags or shoes. This includes purchasing almond flour when I’m lazy to make my own from the left over almond pulp of home made almond milk. Like cashew flour or macadamia flour, almond flour does not absorb eggs at the mop-like absorbency rate as coconut flour. In any event, the sweeter tasting coconut flour just doesn’t appeal to my taste in a bread loaf – bread being emotional crutch and to go to “comfort food”. The neutral tasting almond flour presents beautifully in grains free baking.
This recipe contains 2 eggs (you may use 3) with loads of spinach and not too much of almond flour and delivers an amazing taste. I cooked the spinach Indian style as I know best, sauteeing onion in olive oil and garlic, with a bit of dried red chilli, adding in the spinach, with about half a chopped tomato, and cooking until wilted, then adding salt to taste. This is good enough to eat on its own, or as a base for a meat protein too 🙂
Before adding the loaf to the oven, I sprinkle the tope with toasted sesame seeds and pumpkin seeds and this provided well rounded taste definition to this amazing bake. Easy and quick to bake, the trick in this recipe is to remove all liquid from the spinach before adding the the loaf batter. Raw spinach, finely chopped may be used, and flavourings of your choice including freshly chopped garlic must be added.
2 cups of cooked or wilted spinach (drained of all liquid)
½-¾ almond flour
1 tsp baking powder OR gluten free baking powder OR bicarbonate of soda
2-3 eggs, beaten
about ¼ tsp Himalayan or Sea salt
Additional herbs as desired
Seasame seeds and Pumpkin seeds for topping
Optional: ¼ cup almond milk if required, although I did not see any need for more liquid
- Preheat a conventional oven to 180ºC
- Line a small loaf tin with baking paper or aluminium foil (I used foil well)
- Beat the eggs, add in the almond flour and baking powder / gluten free baking powder / bicarbonate of soda to make a batter. You may season with the salt and other seasoning as desired. Mix all the ingredients together to form a batter.
- Add in the spinach and combine well to ensure an even mix with the batter.
- Pour the batter into the loaf tin, sprinkle evenly with the sesame seeds and pumpkin seeds, and bake for 30-35 minutes, until the loaf is baked. A skewer inserted into the middle of the loaf, dry on removal will confirm the fully baked loaf.
6. Remove from the oven, allow to cool, slice and serve.
Refrigerated, the spinach loaf will be good to eat for up to 5 days. It may be toasted in a pan on the stove top or an electric grill eg. George Foreman grill. Dipped in beaten egg and dry fried on a non-stick frying pan will make a delicious tasting French toast too 🙂