Gluten-Free Green Herb Bread

Nutritious and deep green, I created this bread for an herbalist friend’s birthday. While the color is surprising, the flavor is wonderful. It slices perfectly, and tastes absolutely divine with grass-fed butter or Vegan Cream Cheese. Chia seeds replace gluten to give the bread a perfect traditional texture like wheat. Coconut butter and almond meal replace flour, so it is gluten-free, grain-free, and Paleo. I used white chia seeds to enhance the green color, however black chia seeds will work perfectly as well. This recipe is related to the amazing Irish Soda Bread, with the addition of spinach and a LOT of herbs. To store, wrap well and refrigerate for 5 days. Or freeze with a bit of parchment paper between the slices for up to 3 months. Makes one 7 x 3-inch loaf.

Gluten-Free Green Herb Bread

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Ingredients

    Wet Ingredients:
  • 3 large eggs (165 grams)
  • 50 grams raw baby spinach (c 1 cup packed tight)
  • 65 grams coarsely chopped herbs such as tarragon, dill, parsley (c 1 cup)
  • 1/3 cup white chia seeds, ground
  • 2 teaspoons unfiltered apple cider vinegar
  • 2 tablespoons coconut oil
  • 1/3 cup soft coconut butter, or 75 grams if hard (If mixing by hand, soften by placing the container in a bowl of warm water)
  • Dry Ingredients:
  • 1 1/4 cups almond meal or flour or a bit more if needed
  • 1/2 teaspoon baking soda
  • 1/4 heaping teaspoon unprocessed salt
  • 1/4 cup pumpkin seeds
  • 2 tablespoons dried onion flakes
  • 2 teaspoons fennel seed, crushed

Instructions

  1. Preheat oven to 350°F. Line a 7 x 3-inch loaf pan with parchment paper so that it hangs over the sides like handles.
  2. Crack the eggs into a food processor or mixing bowl. Add spinach, herbs, chia seeds, vinegar, coconut oil, and coconut butter. Mix well until completely smooth. Then allow to sit for 15 minutes to thicken.
  3. In a separate mixing bowl add the dry ingredients: almond meal, baking soda, salt, pumpkin seeds, onion flakes, and fennel seed. Whisk to mix.
  4. Put the dry ingredients into the wet ingredients and mix briefly. If the dough seems too loose, stir in a bit more almond meal until the dough is the texture of thick cooked oatmeal.
  5. Immediately put the dough into baking pan. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool before slicing.

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