Best Ever Vegan Spinach Bread Recipe you'll appreciate for the Autumn

I love this wonderful loaf, it is simply the best! Fresh Spinach is one of the best Vegetables that I love to bake with and using this awesome vegetable to bake doesn't get any easier than this! This enriched Spinach loaf is packed with nutrients using white whole-wheat flour, ground flax-seed and other nutrient rich ingredients with great result. The crunchy topping made with pumpkin seeds and hazelnuts is just perfect for this loaf. We appreciate this family favorite precious loaf so much, it remains one of our best autumn special recipes!

INGREDIENTS

• 2 cups All purpose Flour

• 1/2 teaspoon Salt

• 1/2 teaspoon Cinnamon

• 1/4 cup ground Flax seed

• 1/2 cup Coconut Milk (combine with ground Flax seed)

• Extra 1/2 cup Coconut Milk (add to the Batter)

• 3 teaspoons Baking Powder

• 350g fresh Spinach

• 3/4 cup Vegetable Oil

• 1/2 cup Pure Organic Cane Sugar

• 1 cup white Whole-Wheat Flour

• 1/4 cup Water

TOPPING

• 1/4 cup chopped Hazelnuts

• 1/4 cup sliced Pumpkin Seeds

Spinach Puree;

• Wash and put the Spinach leaves into a Saucepan and allow to steam for 2 minutes.

• Pour about 2 cups of cold water into a large bowl and transfer the steamed Spinach into the bowl

• Drain the Spinach with hand and blend spinach with a high powered Blender until smooth and set aside

Flax Eggs;

• Dissolve the ground flax-.seed with 1/2 Coconut Milk and allow to sit for 10 minutes.

• Whisk the mixture after 10 minutes and set aside.

Topping;

• Combine chopped Hazelnuts with sliced or chopped Pumpkin Seeds.

INSTRUCTIONS

1. Preheat the oven to 350° F

2. Pour the Spinach puree and the flax egg mixture into a mixing bowl with the wet ingredients and cane Sugar and mix until well combined.

3. In a separate bowl mix the dry ingredients together.

4. Combine the mixed dry ingredients with the wet ingredients and mix until smooth with hand mixer or stand mixer.

5. Grease a medium loaf pan with plant based butter or baking spray and pour batter into the pan.

6. Bake for 40 to 45 minutes or until toothpick inserted into the middle of the loaf comes out clean.

7. Allow to cool completely for about 6 hours and enjoy.

STORAGE

• Keep your precious loaf unwrapped at room temperature until after cutting the first slice.

• To prevent dryness and maintain freshness put it in an air tight plastic bag or wrap with foil.

• This homemade bread will remain fresh and last typically at room temperature from 24-48 hours if properly stored.

Prep Time 30 minutes

Baking Time 45 minutes

Total Time 1 hour 15 minutes

Servings 16 slices

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