Do you love the idea of the nutrition of a virtuous green smoothie, but crave the satisfying quality of a hearty warm slice of bread? Well now you can enjoy the best of both worlds — a baked smoothie with substance! This grain-free loaf starts out like a smoothie — you will blend your greens with a little liquid — and ends as a moist, hearty, nutritionally-dense and protein-rich paleo bread, with the addition of eggs, seeds, and grain-free flour. Kick your day off right with all the benefits of a smoothie, baked into something more delicious and substantial.
You will notice that I’ve used a lot of different kinds of ground seeds and nuts — If you only have one or two kinds, don’t worry, just make up the correct overall quantity of nuts/seeds in grams with what you do have. Experiment! I wholly encourage a bit of creativity with your banal and commonplace spinach smoothie loaf. Heh.
● 1 small pear puréed
● 2 handfuls of baby spinach leaves
● 2 eggs
● 20g vanilla (or unflavoured) protein powder
● 30g coconut flour
● ¼ cup milk of choice
● 25g dessicated coconut
● 20g chia seeds
● 15g milled pumpkin seeds
● 10g ground almonds
● 10g coconut oil
● 1 tsp apple cider vinegar
● ½ tsp baking powder
● ½ tsp baking soda
1. Preheat your oven to 170C. Grease and/or line your loaf tin with parchment paper. Personally I use a silicone pan.
2. Blend spinach, pear, and a little milk in your blender. You should be left with about ¾ cup green puree.
3. Add your eggs, coconut oil, and vinegar, and blend.
4. In a separate bowl, combine all your dry ingredients.
5. Add wet to dry and combine.
6. Sprinkle some extra seeds and sea salt on top of your loaf and bake for approx 35 minutes or until an inserted knife comes out clean.