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Pumpkin and Spinach Bread
This recipe wasn't mine...it was courtesy of Luke Hines but damn it was yum.
Let it cool a little before slicing. I actually enjoyed it way better the day after I cooked it. I put a piece in the sandwhich maker to warm it up then added a little vegemite. You could just eat as is or pop some sliced tomato, butter, cheese or Avocado on top.
The fact that these freeze well, you could cut into slices, freeze and then you have breakfast on the go or a quick lunch whenever you need it
Give it a whirl
11/2 Cup of Almond Meal
1 tsp baking pwdr
1/2 Cup Coconut Cream
200gm Grated Pumpkin
2 Cups of Baby Spinach chopped
1/4 cup sundried tomatoes..chop if they are large pieces
1 small red onion diced
2 Garlic Cloves (i used 2 tsp minced garlic )
1 Tblsp macadamia oil (or coconut oil)
2 Tbslp of freshly grated parmesan...optional as it wasnt in the original recipe
Salt and Pepper
-Preheat oven to 18, grease a loaf pan
-Dice Onion and lightly cook with garlic and a little macadamia oil till onion softens
-In a bowl...whisk eggs and coconut cream
-Add the Almond Meal and baking powder and mix
-Add pumpkin, spinach, sundried tomato, parmesan and salt and pepper and stir to combine
-Spoon mixture into loaf pan...or pan of your choice
-Bake for approx 40 minutes until golden brown.
-I needed to leave mine in an extra 10 minutes to make sure he middle was cooked but check with a skewer and see how you go. If it isn't quite cooked just pop it back in.
Store in your fridge for up to 5 days or freeze in slices.
As with all recipes, experiment and add different spices etc.