Spinach Bread

I tried. I really did… I made some mistakes along the way, and just couldn’t ever fully recover…

Ingredients

• 3 medium Eggs (whisked)
• 16 ounces of frozen or fresh Spinach
• Dab (2 Tablespoons) of Grapeseed Oil
• 1/2 cup Pine Nuts
• 4 medium cloves crushed garlic
• small bunch of fresh Basil
• 1/4 teaspoon Salt

Directions

• Preheat the oven to 350 degrees F.
• Wash Spinach.
• Dry Spinach (I used a salad spinner and then paper toweled off the excess water).
• Pour a dab or Grapeseed Oil (about 2 Tbs) into a frying pan.
• Put the burner on medium.
• Crush Garlic and put in the pan.
• Saute Garlic and Pine Nuts in the pan until golden brown-ish.
• Put the Basil and golden brown Garlic and Pine Nuts into the food processor.
• Pulse until all the nuts are broken up but not completely smooth.
• Add spinach.
• Blend.
• Whisk Eggs.
• Pour Eggs into the food processor.
• Blend for 30 seconds.
• Grease the pan with Grapeseed Oil.
• Bake on the top rack of the oven for 30 to 40 minutes.
• Cool for 30 minutes.
• Make SANDWICHES and EAT.

FYI & Why

The directions above are what I did.  However, I wouldn’t recommend it.  Don’t make my mistakes!

I would recommend that you either half the recipe, or split the spinach batter into two to three pie pans, or just use a much bigger pan (like a brownie pan) to bake in.  While the taste is pretty incredible (OMG spinach-basil pesto) the problem lies in the texture of the bread.  The crust was delicious and “bready”, but the inside was wet and soft, rendering it useless as an actual bread (When Sarah and I tried to pick it up it, it fell apart in our hands).  So, I think that the best way to get an even, firm texture would be for it to be thinner to begin with.  I also think that would just be tastier all around.  Kind of like a really flavorful pita bread.

The next time I make this, this is what I’ll be doing: Pouring the batter into a brownie pan and baking it for around 20 to 30 minutes at 350 degrees F.  And then I’ll make and eat lots and lots of sandwiches.

Thank you to Mark Sisson and Jennifer Meier for coming up with this recipe!!!  Their book is called “The Primal Blueprint Cookbook” and Mark has a great blog called www.MarksDailyApply.com Check it out!

Good Luck!

Lovelillian

Filed in: bread
Tagged with: celiac • dairy-free • food • grain-free • Lillian's Test Kitchen • mark sisson • primal diet • soy-free • spinach bread