Protein Spinach Bread

It’s green. It’s lurid. It may be slightly off putting to some… But I take a secret delight in making weird (and slightly wonderful) things like this. They’re not normal looking and get funny looks. I kinda like that. Maybe I’m weird. Well, yes, I am weird. But that’s beside the point. I challenge you to put spinach in something and try and mask that colour! Unless of course it’s something chocolately – then I’ll let you off.

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So this came about at Christmas. Having had stomach issues, there was a lot of stuff I couldn’t eat when Christmas Day arrived, or rather had to avoid – stuff that was normally okay just irritated it, there was so much damage to it at this point pretty much everything caused at least some minor discomfort. So I decided about an hour before we were due to sit down for our Christmas Lunch, that I wanted something bread/stuffing-esque to accompany my meal. Meaning I made this for the first time at one of the busiest times anyones kitchen will be, at any point during the year. Oops. I still helped making the main Christmas meal though so I made my presence at least slightly helpful 😛 I was chief potato and parsnip shuffler, and gravy stirrer.

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I had no idea what on Earth this would turn out like. It was a complete experiment, and given everything else that was going on in the kitchen at the time, I just had to chuck it in the oven at whatever temperature it was and hope for the best. Which luckily, turned out to work pretty well. Then how was I supposed to get it to cool within about 10 minutes, in a steamy hot kitchen?! I realised this wasn’t going to happen. So…It got put on a plate, on the floor, outside like some discarded vegetable peelings. I don’t know about you, but when the kitchen is busy and the compost bin is rammed full, our veg peelings end up in a bag outside the kitchen door so they’re not in the way! Bingo. It did the trick. I brought it back inside and sliced it up.

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At this point, my Uncle took great delight in questioning the intriguing looking little hulk loaf. He also took great delight in sampling it – and was pleasantly surprised. I have no idea what he was expecting, but I was surprised he actually seemed to enjoy it. Sometimes I think it’s just me that likes my weird concoctions! He then went on to take some more….It was at this point I quickly snaffled the rest of it away from his reach before I ended up with none left.

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Ingredients:

  • 200g spinach
  • 30g pea protein
  • 30g unflavoured whey
  • 30g coconut flour
  • 10g sukrin reduced fat almond flour
  • 1/2 tsp mustard powder
  • 1/2 tsp Natvia
  • 100ml egg white
  • 1tbsp fish sauce
  • 1tbsp dried chives
  • 2tsp water
  • 1tbsp cider vinegar
  • 1tsp psyllium husk
  • 1/2 tsp baking powder

Directions:

  1. Preheat the oven to 180C.
  2. Microwave the spinach in a bowl for 2 minutes. Allow to cool slightly before blending to a puree.
  3. To the spinach puree, add the remaining ingredients, stir and blend until smooth. The batter should be pretty thick – this is okay!
  4. Line and lightly oil a non stick loaf tin. Scrape the batter in and bake for 30-35 minutes.

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