Spinach Loaf Spread with Creamy Ricotta
Spinach Loaf Spread with Creamy Ricotta
Spread this bread with creamy ricotta and it really is a dream come true for breakfast, lunch or tea!
Servings
Prep time
Cook time
Recipe
Ingredients
- 2½ cups almond flour
- ¼ tsp Celtic sea salt
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 2 bunches English spinach, blanched & drained
- 3 eggs, beaten
- 3 tbsp coconut milk
- 1 tsp lemon juice
- ¼ cup melted unsalted butter
- 1 tbsp apple cider vinegar
- Dollop ricotta, to serve
Method
- Preheat oven to 175°C and grease and flour 20cm × 9cm loaf (bar) tin.
- In large bowl, combine almond flour, salt, baking powder and bicarb soda.
- Whizz spinach in processor (or chop finely) and add to bowl, along with eggs, coconut milk, lemon juice, butter and apple cider vinegar. Mix thoroughly.
- Spoon mixture into prepared tin and level surface with back of spoon dipped in cold water.
- Bake loaf on middle rack of oven for about 45 mins or until skewer comes out clean.
- Turn out onto wire rack to cool, then enjoy with dollop of ricotta.
- The bread will keep for up to 1 week in a sealed container in the fridge, or can be frozen for up to 1 month.
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