When you are trying to go grain free, it can sometimes be difficult thinking of alternatives that will still enable you to have that 'slice of toast' under your eggs or your 'crunchy bread' with a bowl of soup. This spinach loaf should offer you a great alternative to settle those cravings.
2½ cups almond flour
¼ teaspoon sea salt
1½ teaspoons baking powder
¼ teaspoon baking soda
2 bunches English spinach, stems removed, leaves blanched and drained
3 eggs, beaten
¼ cup milk of your choice
1 teaspoon freshly squeezed lemon juice
60g coconut oil, melted (replace with olive oil)
1 tablespoon apple cider vinegar
Preheat oven to 175 degrees and grease and line a 20 x 9 cm loaf tin with baking paper.
In a large bowl, combine the almond flour, salt, baking powder and baking soda.
Whizz the spinach leaves in a food processor (or chop them finely) and add to the bowl, along with the eggs, milk, lemon juice, coconut oil and vinegar. Mix thoroughly.
Spoon the mixture into the prepared tin and level the surface with the back of a spoon dipped in cold water.
Bake the loaf on the middle rack of the oven for about 45 minutes, or until a skewer inserted in the centre comes out clean.
Turn out onto a wire rack to cool.
This loaf will keep for up to 1 week in an airtight container in the fridge, or can be frozen for up to 1 month.
Makes 1 loaf