Quick Spinach Sauce Bread

Finally the moment has arrived where I am sharing this wonderful quick bread recipe. The word quick is perfectly used for this recipe because the baking time for this creamy, light, fluffy and flavorful bread is only 15 minutes.  Isn’t it amazing when you can serve fresh homemade healthy bread in less than 30 minutes?

Even though this Quick Spinach Sauce Bread gets ready from scratch in only 25 minutes, its texture, taste and moistness is retained and can be eaten directly out of the oven or after couple of days from the fridge. Just toast it and spread some almond butter or cheese. Since it is free from preservatives this bread needs to be preserved in an air tight container in the refrigerator for a week. I prefer cutting into desired slices before placing them in the fridge for easy consumption.

We’ve been a bit bread overload for past few weeks since I have been trying to bake this bread in less than 30 minutes and make it vegan and dairy free at the same time. Made few changes here and there in the process and finally came up with this recipe.

With the combination of almond flour and almond milk flavored with some salt and pepper you won’t miss the butter or oil and by adding spinach the nutrition value of this bread enhances. I used spelt flour to bind this bread and added flax meal to boost omega 3 content of the bread.

I used my imagination to combine oil free healthy spinach sauce with spelt flour and baked into bread.  This bread is perfect for breakfast, lunch or dinner. Make it into a sandwich, or serve it as a side with dinner or just spread some butter or top it with fried eggs.

The mild raw flavor of spinach and the creamy texture of almond and the perfect taste of spelt make this bread taste heavenly. Quick Spinach Sauce Bread has topped our bread list and occupies a prominent position on our food table. 🙂

Print

Quick Spinach Sauce Bread

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves 19

Per Serving 142 calories

Fat 2 g

Carbs 28 g

Protein 6 g

19

Ingredients

• 3 cups baby spinach
• 1 ¼ cup unsweetened almond milk
• 1/8 cup almond flour
• 1 tsp salt
• ½ tsp crushed black pepper
• 4 cups spelt flour
• 2 tbsp. golden flax meal
• 1 tsp baking powder
• 1 tsp baking soda
• 1/8 cup maple syrup
• ½ cup water
• 1 tbsp. slivered almond (optional)

Instructions

1. In a food processor chop the baby spinach. (You may also roughly grind it). Keep it aside.
2. In a nonstick saucepan combine almond milk and almond flour and stir until the first boil.
3. Add ½ tsp salt and black pepper to it and mix well. Boil this sauce for 2-3 minutes.
4. Turn off the flame, add chopped/ground baby spinach and mix. Let it cool to room temperature.
5. In the meantime preheat oven at 425 degree Fahrenheit and prepare a 9*5 loaf pan by greasing and dusting it.
6. In a mixing bowl combine spelt flour, baking powder, baking soda and the remaining salt.
7. Pour the spinach sauce into the dry ingredients and mix.
8. Add maple syrup and water and knead very well into dough. The dough should be soft and takes little time to absorb the liquid fully so before adding more water first make sure that all the liquid is well absorbed.
9. Shape the dough according to the pan and sprinkle slivered almond.
10. Bake in the middle rack for 15-18 min or until the tester comes out clean and the sides starts browning.
11. Let it cool and cut into desired slices.

Notes

Can be stored in a refrigerator in an air tight container for a week.