Spinach Bread !

Did you know you can buy bread mixes in a box at the supermarket?  Apparently, they're made for our convenience.  


A box filed with fake ingredients and loads of sugar, designed to make us feel like we're bakers.  That we're filling our bodies with goodness just because we've switched the oven on.  I like to think we're a little smarter than they give us credit for.  I like to think I am.....well, at least occasionally.

Okey dokey, I've had my rant, so now to a quick bread recipe THAT IS packed full of nutrition and nothing fake in sight.

Seriously.....is there any comparison?



Spinach Bread

(original recipe from Eat Yourself Beautiful by Lee Holmes)


makes 1 loaf


250g (2 1/2 cups) almond flour | pinch of sea salt | 1 1/2 tsp baking powder | 1/4 tsp bicarbonate of soda  | 1 bunch English spinach, stems removed, leaves blanched and drained | 2 organic eggs, beaten | 60ml (1/4 cup) coconut milk | good squeeze lemon juice | 60g unsalted butter, melted (or coconut oil for dairy free) | 1 tbsp apple cider vinegar


  1. Preheat oven to 175C (345F) and line a loaf tin with baking paper.
  2. In a large bowl, combine almond flour, salt, baking powder and bicarbonate of soda.
  3. In a food processor, whizz the spinach leaves and add to the bowl, along with the eggs, coconut milk, lemon juice, butter and vinegar.  Mix thoroughly.
  4. Spoon into the prepared tin and bake for approx 45 minutes, or until a skewer inserted in the centre comes out clean.  Turn out onto a wire rack to cool.
  5. It will keep for up to 1 week in an airtight container in the ridge, or can be frozen for up to 1 month.


I threw this bread in the freezer (sliced and wrapped), ready to simply pop into the toaster when I'm in a rush or just hungry.