GF Spinach & Pumpkin Loaf

Ingredients:A Life in Words

100ml milk (I used rice milk)

100gm baby spinach leaves

1 cup buckwheat flour

1 tspn bicarb soda

1 tspn mustard powder

dash Himalayan salt

2/3 cup grated pumpkin

2 eggs beaten

25ml (liquified) coconut oil

2/3 cup grated parmesan cheese

Method:

Place the milk and spinach leaves in a saucepan, cover and place over a medium heat. You are aiming to wilt the spinach in the warm (but not boiled) milk, and the time this can take will vary from stovetop to stovetop, so keep checking (and stirring). Meanwhile, mix the flour, salt, bicarb & mustard powders in a large bowl before adding the grated pumpkin and beaten eggs. Once the spinach has wilted sufficiently in the milk, add to the mixing bowl along with the coconut oil. Mix well before folding in the parmesan cheese. Pour into a greased lined loaf tin, sprinkling extra cheese over the top if you wish and bake for 20-25 minutes at 190ºC.

Notes:

Originally a muffin recipe, I had the idea of a quiche or frittata recipe in mind as well so this loaf ended up super-moist. I cut mine before it had cooled (I always do that – “instant gratification”) grabbed a knife and enjoyed the melting butter on it! Since it solidifies a little more as it cools, it’s not only less crumbly and easier to handle when slicing but may cope well with toppings such as (mashed) avocado…

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